Chinese New Year Dish: Beancurd Skin Steamed With A Few Varieties of Mushrooms 腐皮蒸杂菌

Chinese New Year Dish: Beancurd Skin Steamed With A Few Varieties of Mushrooms 腐皮蒸杂菌

Gong-Xi, Gong-Xi, A perfect vegetarian dish for the Chinese New Year!

Recipes source :  Y3K Magazine Issue No. 57 11/12 - 2010

I was very much taken in by this vegetarian dish when I saw this recipe in the Y3K magazine. In fact I was drooling over it! I just couldn't wait

It consists of five varieties of mushrooms and beancurd sheets, all of which are my family's favourite food items. The ingredients used were very basic and easily available. The resulting flavour was simply awesome! The whole ensemble looks so wondrously beautiful. It looked like a treasure chest encased by jade pieces !

I find the entire presentation so lovely and pleasing to the eyes and will definitely look grand and auspicious on any dining table!

This vegetarian dish is just sumptuous! 
  

Ingredients A

3 pips garlic, minced
3 large pieces of  foo pei  (beancurd sheets) 
oil for deep-frying foo pei

Ingredients B

1 can of straw mushrooms, cut them into halves
1 can of button mushrooms, cut them into halves
35g dried mushrooms (soaked, sliced and marinated with 1/2 tsp sugar and 1 tsp shao hsing wine)
200g eryngii mushrooms ( Hong pau ku in Cantonese )
100g fresh inoki mushrooms

Ingredients C

150ml water
1/2 tbsp oyster sauce
1/2 tbsp chicken stock granules
1 tbsp beaten egg (optional ) - alternatively use cornflour mixture to thicken

Seasonings

2 1/2 tbsp oyster sauce
1/2 tbsp chicken stock granules (optional )

Garnishing

400 to 500g broccoli
500ml water
1/4 tsp salt
1/2 tsp sugar
1 tsp oil

 Method

1. Cut broccoli into florets
2. Bring water to the boil. Pour in the broccoli florets and let boil for 2 to 3 minutes. 
3. Add in salt, sugar and oil. Drain and leave aside.

 Eryngii mushrooms

Top : Marinated dried mushrooms

Bottom left : Canned straw mushrooms.

Bottom right : Canned button mushrooms

 Inoki mushrooms

 Foo pei or beancurd sheets - use the square type which are much bigger

Method

1.  Spread out the foo pei ( beancurd ) sheets and fold over into half. Hold foo pei by both hands and carefully lower the centre portion into hot oil and deep fry until it has bubbles all over. Next, change direction for both ends so it gets even out.  Remove from hot oil, rinse and wipe dry before spreading it over a big bowl. Alternatively, use a pair of bamboo chopsticks or tongs to deep-fry the beancurd sheets.
2.  Heat wok with a drizzle of oil. Saute garlic. Add in all the 5 types of mushrooms. Mix well and lower heat to braise a while so that water will seep out from the mushrooms. Add seasonings.
3.  Scoop out the braised mushrooms into the big bowl which has been lined with the deep-fried foo pei or beancurd sheets. Fold up the edges to cover the mushrooms. Steam for 10 minutes. Remove and invert over a plate. Cut across the foo pei and pull apart the flaps to show the braised mushrooms.
4.  Heat water for ingredients C, add in oyster sauce and chicken stock granules and mix well. Add in beaten eggs in a drizzle to make egg strands. Or alternatively, use cornflour mixture to thicken the sauce. Pour this sauce over the braised mushrooms. 
5.  Garnish with boiled broccoli all round the inverted braised mushrooms.

The inverted bowl of mushrooms enclosed in foo pei

Garnished with boiled broccoli 

Make a cut  cross the inverted bowl of foo pei. 

Pull apart the flaps

Then drizzle the sauce over the braised mushrooms 

Oh Wow! This is truly awesome!

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am also linking this post to Cook and Celebrate CNY : 2015

Organised by Yen of Eat Your Heart Out , Zoe of Bake For happy Kids and 

Diana of Domestic Goddess Wannabe