Shiitake Mushrooms with Black Moss
A home-style steamed dish featuring rehydrated shiitake mushrooms and rehydrated fat choy as the main ingredients, with an appealing appearance and rich nutritional value.
Ingredients
Hydrated shiitake mushrooms (squeeze out the water)
10
Hydrated black moss (soak in warm water for 1-2 hours until fully expanded, add a few drops of cooking oil and knead until soft, rinse, then shape into lychee-sized balls)
100 g
Bok choy hearts (washed and cut into segments)
50 g
Fine salt
to taste
Rock sugar
to taste
Cooking wine
to taste
MSG
to taste
White pepper powder
to taste
Ginger slices
to taste
Dry starch
to taste
Sesame oil
to taste
Peanut oil
to taste
Clear broth
to taste
Instructions
1
Steaming the Mushrooms
Squeeze the water out of the hydrated shiitake mushrooms and place them in a soup bowl. Add peanut oil, ginger slices, cooking wine, rock sugar, fine salt, and clear broth. Cover the bowl and steam in the steamer for 10 minutes, then remove. Wash the bok choy hearts, cut them into segments, and scatter them over the mushrooms. Reserve the original mushroom steaming liquid for later use.
2
Steaming the Black Moss Balls
Soak the black moss in warm water for 1-2 hours. Once fully expanded, remove and add a few drops of cooking oil. Gently knead by hand until the moss becomes soft, then rinse clean with water and divide into several portions. Shape each portion into a lychee-sized ball and place in a soup bowl. Add clear broth and fine salt, then steam in the steamer for 5 minutes and remove. Arrange the mushrooms in the center of a large soup tureen, with the black moss balls placed around the perimeter.
3
Pouring the Broth
Place a wok over heat. Pour in the reserved steaming liquids from the mushrooms and black moss balls, then add clear broth and fine salt. Once the soup comes to a boil, skim off the foam and sprinkle in MSG and white pepper. Slowly pour the broth along the edge into the soup tureen holding the mushrooms and black moss balls. Drizzle with sesame oil and serve.
