Braised Lion's Mane Mushrooms
A richly aromatic dish of hericium mushrooms coated in flour, fried, and then slowly simmered in sauce until flavorful.
Ingredients
Lion's mane mushrooms (washed, softened in cold water, torn into pieces, and squeezed dry)
200 g
Tofu
200 g
Carrot
10 g
Cucumber (washed and cut into irregular chunks)
to taste
Egg
1
Ginger
1 small piece
Cornstarch
1 tbsp
Sweet potato starch
2 tbsp
Curry powder
to taste
Cooking oil
30 g (actual amount used)
Oyster sauce
1 tbsp
Satay sauce
1 tbsp
Fine salt
2 tsp
White sugar
2 tsp
Instructions
1
Step 1
Wash the lion's mane mushrooms and soak them in cold water until soft. Tear them into pieces, squeeze out the excess water, and add the egg, curry powder, fine salt, white sugar, and oil. Mix everything evenly by hand.
2
Step 2
Next, add the cornstarch and mix until evenly combined. Coat the mushrooms in a layer of sweet potato starch, then place them in hot oil and fry over high heat until the surface is golden. Remove and drain.
3
Step 3
Wash the cucumber, cut it into irregular chunks, and set it aside.
4
Step 4
Leave some oil in the pan. Over medium heat, toast the cornstarch and sweet potato starch until fragrant. Add water, the prepared lion's mane mushrooms, chili peppers, chili sauce, and cucumber. Simmer over low heat for 5 minutes, until the flavors have blended.
