Ingredients

100 g agaric mushrooms : 1 kg (5 cups) water, 2 g (½ tsp) salt

10 g (4 sheets) brown oak mushrooms

100 g cultivated pine mushrooms

5 g Jew’s ear mushrooms

50 g snow puff mushrooms

seasoning sauce : 9 g (½ tbsp) soy sauce , 4 g (1 tsp) salt , 4 g (1 tsp) sugar

13 g (1 tbsp) edible oil

4 g (1 tsp) sesame oil, 2 g (1 tsp) sesame seeds

Preparation

  1. Clean the agaric mushrooms.
  2. Soak the brown oak mushrooms in water for 1 hour, remove the belly buttons, wipe water with cotton cloths and cut it into 2~4 pieces (53 g).
  3. Wash and peel the cultivated pine mushrooms, shred it at intervals of 0.5 cm-thick, maintaining mushroom shape.
  4. Soak Jew’s ear mushrooms in water for 1 hour (40 g) and wash, rip up into the same size of brown oak mushrooms.
  5. Wash snow puff mushrooms and cut into 5 cm-long.
  6. Blend seasoning sauce.

RECIPE

  1. Pour water in the pot, heat it up on high heat for 5 min. When it boils, add salt and agaric mushrooms, scald for 1 min. then rip up into 0.5 cm-thick (85 g).
  2. Mix each mushrooms with divided portion of seasoning sauce respectively.
  3. Preheat the frying pan and oil, stir-fry all mushrooms together except snow puff mushrooms on high heat for 2 min. Then add snow puff mushrooms, sesame oil and sesame seeds, stir-fry on medium heat for another 1 min.