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Stewed Chinese Black Mushrooms.

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0179
Energy (kCal)74.418
Carbohydrates (g)4.5908
Total fats (g)6.3667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the mushrooms in room temperatured water, just enough to cover. Leave for a few hours. If you're in a rush, you can try to use boiling water, but this usually ends up in really soggy mushrooms. | 2. Once tender, drain the mushrooms and reserve the liquid in a bowl. Put mushrooms in a colander, toss in cornflour and rinse. Squeeze the mushrooms over the bowl of reserved liquid and arrange in a single layer in another dish. | 3. Toss in extra cornflour, sugar and oil. Steam for 15 minutes. After 15 minutes, switch off the gas and leave for 5 minutes, keeping the lid on. | 4. Heat oil in a wok or casserole. Once hot, add ginger, then mushrooms. Top with reserved liquid, oyster sauce and pepper powder. Stir thoroughly, cover and simmer for 20-30 minutes. Taste sauce. If it lacks flavour, add some more oyster sauce. | 5. They taste good fresh, but even better after a few days. | 6. Enjoy :). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chinese black mushroom 20 - - - -
    cornflour 1 tablespoon - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    oil 1/2 tablespoon 56.06399999999999 0.0 0.0179 6.3667
    cornflour 1 tablespoon - - - -
    oyster sauce 2 -4 tablespoons 0.0 0.0 0.0 0.0
    white pepper powder 1 1/2 1/2 - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    oil 2 tablespoons 56.06399999999999 0.0 0.0179 6.3667
    ginger crushed - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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