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Steamed Fungus Ball

Steamed Fungus Ball – - Recipe

This Lunar New Year, vegetarian lovers now have one more thing to look forward to: this recipe. Black truffle, fungus and beetroot come together to form healthy and yummy goodness all around. Even meat lovers will enjoy these. Promise.

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Ingredients

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Seasonings A

Seasonings B

  • Knorr Chicken Seasoning Powder 1kg 5.0 g
  • Sugar 3.0 g
  • Knorr Concentrated Chicken Stock 1kg 50.0 g

Steamed Fungus Ball

  • Black Truffle, diced 100.0 g
  • Yellow Fungus, diced 150.0 g
  • Elm Fungus, diced 150.0 g
  • Wood Ear, diced 150.0 g
  • Morchella 150.0 g
  • Beetroot 300.0 g
  • Chinese Cabbage 20.0 pc
  • Bean Curd Skin 10.0 pc
  • Chicken Stock 1.2 kg

This Lunar New Year, vegetarian lovers now have one more thing to look forward to: this recipe. Black truffle, fungus and beetroot come together to form healthy and yummy goodness all around. Even meat lovers will enjoy these. Promise.

...

Preparation

  1. Seasonings A

    • Mix Seasonings A well, set aside.

  2. Seasonings B

    • Mix Seasonings B well, set aside.

  3. Steamed Fungus Ball

    • Dice black truffle, yellow fungus, Elm fungus, wood ear and morchella, blanch and drain off excess water.
    • In a pan, heat up some oil and stir fry drained ingredients and seasonings A till well mixed. Set aside.
    • Blanch chinese cabbage till soft, remove and rinse with iced water. Soak bean curd skin for 10secs, remove and drain off excess water.
    • Wrap fried fungus mixture with bean curd skin, then wrap with Chinese cabbage to form a pomegranate-shaped ball. Set aside.
    • Add beetroot to 2kg of chicken stock and steam for 15mins, remove and strain. Add seasonings B and mix well.
    • Steam fungus ball for 5mins till cooked. Remove and plate.
    • Heat up seasonings B sauce mixture and whisk in a slurry to thicken the sauce into gravy. Pour gravy over fungus ball and serve.
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