Ingredients (for 4):
- Dried morel mushroom - 25 g
- Dried daylily - 40 g
- Wood-ear mushroom - 30 g
- Shiitake mushroom - 3
- Fresh shiitake mushroom - 100 g
- Water bamboo - 2
- Chives flower - 150 g
- Dried beancurd - 2 pieces
- Glass noodle - 20 g
- Chicken broth - 1/4 cup
- Fish sauce - 2 tsp
- Green chili - 1
- Red chili - 1
- Garlic - 2 cloves
- Egg - 2
- Oil - 3 tbsp
- Seasoning
- Salt - 1/2 tsp
- Sugar - 2 tsp
- Sesame oil - 2 tsp
Procedures:
1. Soak the dried morel mushroom in 1/2 cup of warm water.
2. Cut the morel mushroom into shreds. Retain the soaking water.
3. Soak the dried shiitake mushroom in water until softened.
4. Squeeze dry, then cut the shiitake mushroom into shreds.
5. Brush the fresh shiitake mushroom to remove the dirt on the surface. Then cut into strips.
6. Soak the dried daylily in water until softened.
7. Remove the hard tips and tighten a knot. Squeeze dry.
8. Soak the wood-ear mushroom in water until softened. Then squeeze dry.
9. Peel the skin off the water bamboo, then cut into strips.
10. Remove the flowers and end of the chives flower, then peel the hard fibers away. Cut into sections.
11. Cut the dried beancurd into strips.
12. Soak the glass noodles in water until softened.
13. Cut the glass noodles into three sections, then cook with chicken broth and season with fish sauce until cooked.
14. Remove the seeds of the chilies, and cut into shreds.
15. Cut the garlic into shreds.
16. Whisk the eggs well.
17. Heat the wok on medium-high level, then add the wood-ear mushroom. Stir-fry until completely dry, then remove.
18. Add the daylily in, stir-fry until completely dry.
19. Add 1/2 of the soaking water, and cook until the daylily becomes dry again. Then remove.
20. Put the water bamboo in, stir-fry until completely dry, then remove.
21. Clean the wok, heat at medium-high level, then add 2 tsp of oil. Stir-fry the chives flower. Season with salt and sugar. Then remove.
22. Clean the wok. Add the morel mushroom to stir-fry until completely dry.
23. Add the remaining soaking water, then add 2 tsp of oil to stir-fry. Add the garlic shreds.
24. Add dried beancurd, both shiitake mushroom and 1 tbsp of oil, continue to stir-fry.
25. Add wood-ear mushroom and water bamboo to continue stir-fry.
26. Add daylily and glass noodle, season with sesame oil, salt and sugar. Continue to stir-fry.
27. Add red and green chili, and chives flower to stir-fry.
28. Remove and put on the serving plate.
29. Clean the wok and heat at medium level, add 2 tsp of oil and swirl the wok. Then pour in the whisked egg.
30. Cook the eggs on both sides. Then put on top of the shredded vegetables to serve.
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