Cantonese restaurant style Buddha's Delight over crispy noodles
Chinese Cooking Demystified · ♥ 6.5K likes · 194.6K views · 11 min video
Read about noodles in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- wood ear
- 5 g snow fungus
Soak the snow fungus and wood ear overnight in cool water.
- 20 g dried shiitake mushrooms
- 15 g dried shiitake mushrooms
Soak 20 g of dried shiitake overnight for the dish and another 15 g separately with 8 g of dried kelp for the stock.
- 8 g dried kelp
Wash the soaked kelp thoroughly to get any sand off.
- 1 l water
Put the stock mushrooms with their soaking liquid and the rinsed kelp in a pot with a liter of water, bring to a boil, drop to a simmer, skim, and simmer covered 30 minutes.
Squeeze the soaked shiitake and reserve their liquid; snip off the stems and slice the caps into about half centimeter sheets.
Cut the tough root off the snow fungus and slice it into eight even sections; cut the root off the wood ear and slice it into two to three pieces; slice the button mushrooms to the shiitake thickness.
- 60 g carrot
- button mushrooms
- 60 g baby corn
- 60 g baby bok choy
Peel and slice the carrot into three millimeter sheets, cut the baby corn into one centimeter biased wedges and the baby bok choy into inch and a half sections.
Blanch in bubbling water: bok choy 30 seconds, then carrot and corn one minute, then button mushrooms one minute, then the fungi two minutes.
- 2 tbsp peanut oil
Swirl two tablespoons of peanut oil in a pot over a medium low flame and fry the minced ginger about 30 seconds until fragrant.
- 1 inch ginger
- 1 tbsp Shaoxing wine
Add the shiitake, raise the flame to high and fry about a minute, then swirl the Shaoxing wine over the spatula and around the sides of the wok.
- 2 cup stock
- 2 tbsp oyster sauce
Add the two fungi for another 30 seconds, then two cups of stock and two tablespoons of oyster sauce; cover and simmer 15 minutes.
Add the remaining vegetables except the bok choy and simmer covered another five minutes, then add the bok choy.
- ¼ tsp salt
- 0.125 tsp MSG
- 0.125 tsp white pepper
- 1 tbsp potato starch
- 2 tbsp shiitake soaking liquid
Season with salt, MSG and white pepper, then drizzle in the potato starch slurry bit by bit over a low flame to just short of spoon coating consistency.
Seasoning and thickening with a slurry
- 1 tsp toasted sesame oil
Drizzle in a teaspoon of toasted sesame oil, mix quickly and take it off.
- 60 g dried noodles
Boil 60 g of dried noodles until done, drain into a strainer, and cool them by lifting and jostling with chopsticks rather than rinsing, for a looser texture.
- 1½ cup oil
Heat about a cup and a half of oil to 180 centigrade, slide the noodles in and fry about four minutes, flipping halfway, to golden brown.