(For all ingredients, please use organic versions if available)
Ginkgo Nuts with Mountain Yam 30 grams ginkgo nuts
100 grams Japanese mountain yam
30 grams lily bulbs
50 grams asparagus
30 grams red bell pepper
Ginger
10 grams potato starch
Pinch of salt
Pinch of vegetable
and fruit seasoning
Some sesame oil
Spicy King Oyster Mushroom Rolls3 king oyster mushrooms
3 sections veggie ham
50 grams celery
10 grams basil
1 chili pepper
30 grams ginger
10 grams potato starch
1 teaspoon sugar
2 tablespoons
veggie oyster oil
2 teaspoons black vinegar
1 teaspoon ketchup
Golden Fried Vegetable Cake (Gao-zha) 500 milliliters vegetable stock
80 grams flour
40 grams potato starch
20 grams cornstarch
50 grams veggie ham cubes
Pinch of salt
Pinch of vegetable
and fruit seasoning
Pinch of white pepper
Directions (to prepare ginkgo nuts with mountain yam): - Cut the mountain yam
- Cut the asparagus
- Cut the red bell pepper (cut it diagonally to make it look more beautiful)
- Mince the ginger
- Rinse and then soak the lily bulbs in water to makes them crunchier
Directions (to make ginkgo nuts with mountain yam):- Use high heat
- Add water
- Add a pinch of salt and some oil into the water (this way, the colors of the vegetables will be bright)
- Add the ginkgo nuts first (they take more time to cook)
- Add all vegetables
- Cook until the water boils and steam comes out
- Turn off the stove
- Take out all the vegetables
- For the dressing: turn on the stove
- Add a little oil
- Saute the ginger(use medium heat)
- Saute the vegetables
- Add some salt, black pepper, 1 teaspoon of vegetable And fruit seasoning.
- Add the vegetable stock, stir it
- Add the potato starch paste.( ratio of the starch to water is 1 to 3)
- Ready to serve
Directions (to make tasty spicy king oyster mushroom rolls):- Boil a pot of water.
- Slice the mushrooms
- Wait until the water starts to boil and then parboil the mushrooms (until they are softer)
- When the water boils. Now we’ll let them cool off a little bit and use them later.
- Cut the veggie ham into thin slices.
- Cut the ginger into similar length
- Use the wooden skewer sticks to roll up the ingredients
- Take a slice of ham and a slice of ginger or a couple of slices of ginger and turn them around then skewer them
- Flatten the celery to make it softer then cut them into inch-long pieces
- Cut the cilantro
- Chop them into inch-long pieces and put them aside with the basil
- Cut red chili and remove the seeds
- Heat the oil in pan
- Fry the mushroom rolls (fry until they turn golden brown)
- Sauté the ginger
- Add red chili and celery
- Add a little sugar
- Add some ketchup
- Add veggie oyster sauce
- Add the mushroom rolled and basil
- Add vegetable stock
- Add the black vinegar
- Ready to serve
Directions (to make “golden fried vegetable cake” (gao-zha) ):
- Add 250 milliliters of the vegetable stock
- Add 80 grams of flour
- Add 40 grams of potato starch
- Add 10 grams of cornstarch
- Stir immediately so the mixture won’t get lumpy
- Keep stirring until it’s dissolved in the water
- Turn on the stove
- Add a bit of oil to sauté veggie ham (you can add some mushrooms or whatever we like).
- Heat the 250 milliliters stock until it’s boiled
- Add pepper salt
- Add some vegetable seasonings
- Add white pepper
- Keep stirring so the ingredients won’t sink to the bottom
- Turn to medium heat
- Bring it to boil
- Add the ingredients and keep stirring until it becomes solidified and it bubbles
- Turn off the heat
- Spread some oil on the plate so the food won’t stick
- Pour them on the plate and make them flat
- Let it cool first, so it will be firmer (you can put it in the fridge)
- After the cake ready cut it into 0.5 cetimeter cubes, then dip the cubes in potato starch
- Deep fry them in a moment until they’re golden brown
- Ready to serve
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