Water Chestnut Stewed with White Fungus
Boil water chestnuts to extract their juice, then steam the juice together with silver ear (tremella), longan, almonds and other ingredients over simmering water. This dish helps nourish yin and promote body fluid production.
Ingredients
Water chestnuts (peeled, washed, cut in half, simmered for broth and strained)
250 g
White fungus (rehydrated)
240 g
Sweet almonds (peeled, boiled with alkaline water for 15 minutes to remove alkaline taste, then soaked)
15 g
Dried longan meat (soaked)
15 g
Lotus leaf
30 g
Clear broth
200 g
Peanut oil
15 g
Seasonings (scallion strips, ginger slices, salt, MSG, sugar, cooking wine, edible alkaline water)
to taste
Instructions
1
Step 1
Peel and wash the water chestnuts, cut them in half, place them in a clay pot, add 2500 g of water, simmer over medium heat for 2 hours, remove the water chestnut residue, and filter the broth through a clean cloth.
2
Step 2
Peel the sweet almonds, place them in another pot of boiling water, add a pinch of alkaline water, cook over medium heat for 15 minutes, remove them, rinse off the alkaline taste, place in a bowl, and soak with 60 g of water; wash the dried longan meat, place it in a bowl, and soak with water.
3
Step 3
Place the bowl of almonds and dried longan meat into a steamer and steam for 45 minutes, then remove and set aside.
4
Step 4
Place 500 g of water in a clay pot and bring to a gentle boil. Add the white fungus and blanch for about half a minute, then drain through a colander. Reheat the pot over medium heat, add 15 g of peanut oil, add the scallions and ginger, splash with an appropriate amount of cooking wine, add 150 g of clear broth and a pinch of salt, add the white fungus and simmer for 3 minutes, then pour through a colander and discard the ginger and scallions.
5
Step 5
Place the water chestnuts, white fungus, and lotus leaf in a bowl, add salt and cooking wine, and steam for 20 minutes. Add the dried longan meat and sweet almonds, then steam for another 15 minutes. Remove, skim off the foam and remove the lotus leaf, and add sugar and MSG to finish.
