Ingredients (for 4):
- Almond mushroom - 40 g
- Dried black fungus - 1/3 cup
- Dried oyster - 8
- Chinese yellow wine - 1 tsp
- Fried gluten balls - 1 bag
- Fried gluten - 350 g
- Dried bamboo shoot - 50 g
- Chestnut - 250 g
- Dried lotus seeds - 1/2 cup
- Gingko - 1/2 cup
- Olive oil - 5 tbsp
- Top soy sauce - 1 tbsp
- Ginger - 1 piece (20 g)
- Salt - 2 tsp
- Sugar - 2 tsp
Procedures:
1. Soak the almond mushroom with 1 cup of warm water. Then retain the water for later use.
2. Soak the dried black fungus with water.
3. Blanch the black fungus in water, then drip dry.
4. Heat the wok with 2 tsp of olive oil, then stir-fry the black fungus. Then remove.
5. Cut the fried gluten balls with a hole.
6. Blanch the fried gluten balls in hot water for 5 minutes. Then remove and flush in cold water. Squeeze dry.
7. Heat the wok and then toast the deflated fried gluten balls until dry. Then remove.
8. Tear the fried gluten into bite-sized pieces.
9. Blanch in hot water for 10 minutes. Then remove and flush under cold water. Squeeze dry.
10. Heat the wok and then toast the fried gluten until dry. Then remove.
11. Soak the dried bamboo shoot in water until softened.
12. Cut the bamboo shoots into strips.
13. Soak the dried lotus seeds with water. Remove the core.
14. Blanch the lotus seeds in hot water for 10 minutes. Then remove.
15. Toast the chestnuts on the wok, until the skin starts to peel off.
16. Remove the chestnuts from the wok, then peel off the skin.
17. Blanch in hot water until the chestnuts are softened. Then remove.
18. Blanch the gingko in hot water for 5 minutes. Then remove.
19. Cut the ginger into slices. Then add to the soaked dried oysters and sprinkle with Chinese yellow wine.
20. Steam the oysters until softened. Keep the ginger.
21. Heat the wok with 2 tsp of olive oil, then add the oysters and ginger. Stir-fry until fragrant and then remove.
22. Add 2 tsp of olive oil, then stir-fry the almond mushroom until fragrant. Then remove.
23. Add 2 tbsp of olive oil, then stir-fry the gluten balls and gluten.
24. Add the almond mushroom in. Then add the soaking water.
25. When the sauce boils, add the bamboo shoots and 2 cups of water.
26. Add soy sauce, black fungus and dried oysters, then turn to medium heat and cover with lid until the sauce is absorbed to the ingredients.
27. Add the lotus seeds, chestnuts and gingko and cook until the chestnuts are well done.
28. Season with salt and sugar.
29. Serve.
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