Konnyaku Jelly Soup

貴妃素翅羹

Ingredients (for 10)    材料 10人份 :

Chayote, 1 whole   佛手瓜（又名合掌瓜） 1個
Enoki mushrooms, 1 pack   金針菇 1包
Konnyaku jelly strips, 50g   素翅 50克
Fat choy, small amount   髮菜 少許
Vegetarian broth, 1 big bowl    素高湯 1窩

Seasoning 調味料 :

Salt, mushroom powder, corn starch and water mixture, sugar, dark soy sauce, each small amounts   鹽丶素香菇粉丶 水澱粉丶 糖丶 老抽 各少許

Cooking Method 做法：

1. Quick fry the peeled, pitted and shredded chayote in hot oil, blanch them in boiling water and set aside.
   將佛手瓜去皮去瓤，切絲，拉油，飛水備用。
2. Blanch Konnyaku jelly strips and fat choy in boiling water separately and set aside.
   素翅及髮菜各飛水備用。
3. Cut the enoki mushrooms’ ends, then cut into pieces, wrap 1/3 of the mushrooms with corn starch and deep fry them in hot oil. Set aside.
   將金針菇去根，切段，取約1/3量的金針菇裹少許生粉，炸香備用。
4. Heat the vegetarian broth in a soup pot. Put chayote and Konnyaku jelly strips into the pot when the soup is boiled. Add salt, sugar, and mushroom powder according to personal taste.
   將素高湯放入湯煲，沸騰後放入佛手瓜，素翅，再根據個人口味放入鹽，糖，素香菇粉。
5. Thicken the soup with corn starch and water mixture, add enoki mushrooms, and add a few drops of dark soy sauce for coloring.
   用少許水澱粉勾芡，再放入金針菇，滴少許老抽調色。
6. Ladle into bowls, sprinkle fried enoki mushrooms onto the soup and serve.
   將湯盛入湯窩，炸好的金針菇撒在湯面作點綴，即成。