HOW LONG TO REHYDRATE MUSHROOMS RECIPES

Steps:

• In separate bowls of warm water, soak the bamboo fungus, vermicelli noodles, and cloud ear fungus.
• Trim the ends off of the seafood mushrooms, and give them a quick clean.
• In a small bowl, smash the red fermented bean curd down into a rough paste.
• Heat up a wok or a pan with oil on high heat. When the oil reaches 160°C (320°F), fry the cut-up beancurd sheets in small batches, until they float to the surface, which should take about 8 seconds.
• Heat your wok on high heat for about a minute, add the oil that you set aside from frying the dried beancurd sheets, and then turn the heat down to medium.
• Add water, which includes the water that the shiitake mushrooms were soaking in.
• Add all of the sauce that we mixed earlier.
• Prepare a slurry by mixing cornstarch and water in a small bowl.
• Taste to adjust the flavors and plate once it's to your taste! This is usually served in a large serving bowl or plate and everyone can take the amount they want.

Steps:

• Put the wheat starch and glutinous rice flour into two separate bowls. Into the bowl of wheat starch, add hot water and carefully knead for 30 seconds.
• Rinse the dried shrimp, and then soak in warm water for 8-10 minutes to rehydrate them. Do the same with the dried shiitake mushrooms.
• With the stove on high, heat the wok for about 30 seconds, and then add Yóu Yóu tea seed oil.
• Season with salt, oyster sauce, and light soy sauce and stir-fry for a bit. Then add white pepper powder.
• Make sure that the filling has cooled down and the dough has rested in the refrigerator for at least an hour before wrapping the ham sui gok.
• Turn the stove on to high and pour the Yóu Yóu tea seed oil into the pot, enough to cover the amount of ham sui gok you're cooking.
• When the ham sui gok are finished frying, carefully scoop them out of the oil and onto a plate. Enjoy!