Fried Double Fungus, Lily Bulbs and Seasonal Vegetable

鮮百合炒時蔬

 
Ingredients 材料 :

Celtuce (Asparagus Lettuce), leaves removed 1 stalk 萵筍 1 條
Fresh lily bulb Half bulb 鮮百合 半粒
Yellow fungus, soaked 1 clump 泡好的黃耳 1 朵
Elm tree fungus, soaked 1 clump 泡好的榆耳 1 朵

Seasoning 調味料 :

Vegetable oil 500g 菜油 500克
Salt Small amount 鹽 少許
Mushroom powder Small amount 素香菇粉 少許
Sugar Small amount 糖 少許
Starch dissolved in water Small amount 水澱粉 少許

Cooking Method 做法 :

1. Peel and slice the celtuce; remove stalks of lily bulb and break up into petals; rinse celtuce slices and lily bulb petals with water, set aside.
   將萵筍刨皮切片、百合去頭，取出花瓣，清洗乾淨備用。
2. Slice yellow fungus and elm tree fungus; blanch them in boiling water for a few seconds and drain well.
   黃耳、榆耳切片入鍋，灼水瀝乾備用。
3. Fill some vegetable oil into a pot and heat it. Pre-fry celtuce slices and lily bulb petals in hot oil for a few seconds. Remove and drain. Pour some pre-cooked vegetable soup (or water) in the pot, add salt, mushroom powder and sugar; put celtuce, lily bulb petals, yellow fungus and elm tree fungus into the pot and simmer for a few minutes; scoop up and set aside. Clean the pot; put small amount of vegetable oil and all ingredients into the pot; sauteed for seconds; add starch water; stir a bit and serve.
   鍋內燒熱油。將萵筍、百合過油瀝起；鍋內入素湯（或水）、鹽、素香菇粉、糖後，放入萵筍、百合、黃耳、榆耳一起滾煨撈起；鍋內入少許油，把所有的材料入鍋炒香，勾芡炒勻，即可上碟。