Steamed black mushrooms (Gai yau dong gu) from The Chinese Kitchen: Recipes, Techniques, Ingredients, History, and Memories from America's Leading Authority on Chinese Cooking by Eileen Yin-Fei Lo

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Notes about this recipe

  • B2T on March 23, 2020

    A lovely recipe with an even more lovely technique. How to get juicy succulent flavor into Chinese dried shitake mushrooms. A recipe that goes”...several steps further.” and is “...a basic necessity.” I cooked this in two ways, adding some “DRIED BLACK FUNGUS SLICE” (like true matchstick sized shreds of wood ear) and some frozen sea scallop pieces (sheltering in and using up some stock that I have in my house, oldest first) for tonight's dinner. Believe me, the additional ingredients in no way detracted from the final result of the mushrooms. The only hard part was saving some for tomorrow. Cooking notes: "I'm old and I can't feature adding soy sauce AND salt.” ...Upon tasting it after 30 min. (I stirred it a few times) “No way, it needs more salt.” Added a few shakes and some “Mushroom Flavored” dark soy sauce, and back in the steamer for another 10 minutes.

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