REHYDRATING SHIITAKE MUSHROOMS RECIPES

Steps:

• Slice mushroom, chop garlic, ginger, spring onion white, doubanjiang and fermented black beans.
• Cut tofu into square cubes (around 2cms). Bring a large amount of water to a boil and then add a pinch of salt. Slide the tofu in and cook for 1 minute. Move out and drain.
• Fry doubanjiang for 1 minute over slow fire until the oil turns red and then add garlic, scallion white, ginger and fermented black beans to cook for 30 seconds until aroma. Then fry mushrooms until soft.
• Add water to the seasonings and bring to boil over high fire. Gently slide the tofu cubes. Add light soy sauce and sugar.Slow the heat after boiling and then simmer for 6-8 minutes. Drizzle some sesame oil.
• Stir the water starch and then pour half of the mixture to the simmering pot. Wait for around 30 seconds and then pour the other half. You can slightly taste the tofu and add pinch of salt if not salty enough.
• Transfer out when almost all the seasonings stick to tofu cubes. Sprinkle Szechuan peppercorn powder (to taste).

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!