|Simply New Zealand: A Culinary Journey|
|by Ian Baker|
This work is a celebration of New Zealand's cuisine and scenery, with the country's leading restaurants contributing some of their favourite recipes.
Results 1 - 10 of 12 for black fungus
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Soak mushrooms and dried fungus for at least ... until chicken is tender. COMMENTARY: This is another dish which is supposed to be for post- partum therapy.
1. Cut the ... 2. Soften the fungus and cellophane noodles ... skin, place some salad in the center of the spring roll skin, roll and fold one end and eat.
Cut the beef ... After soaking the black fungus for 15 minutes, ... sauce. Heat it thoroughly. Turn off heat and sprinkle with the chopped scallion. Serve.
Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg ...
Soak wood ears in warm water until softened, about 1/2 hour. Rinse well, then shred. Cut pork in paper-thin slices and shred. Crush water chestnuts ...
1. Put mushrooms and fungus into separate bowls. ... desired. May be prepared in advance or frozen after Step 6. Bring to room temperature and complete.
Cover wood ears with very hot water, soak 30 minutes. Clean, rinse, drain; finely shred. Soak golden needles in hot water 30 minutes, drain, cut off ...
Boil water. Put ... seeds, sesame oil, black pepper and garlic ... all ingredients to pan with soy sauce and sugar. Stir fry for 3 to 4 minutes. Serves 4.
Soak lily buds and tree ears in boiling water in separate bowls for 1/2 hour or until soft. Pick off and discard the hard ends if any, of the lily ...
Bring broth to boil. Add black fungus, tiger lily ... fungus and tiger lily blossoms may be excluded and regular mushrooms may be used for Chinese mushrooms.
Result Page: 1
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