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HK-Style Napa Cabbage na may iba't ibang kabute, tuyong hipon at glass noodles na pinakuluan hanggang malasa at mabango.
Ibabad ang mga tuyong shiitake mushroom sa magdamag. Itago ang tubig na ginamit sa pagbabad.
Soak the dried shiitake mushrooms overnight. Reserve the soaking liquid.
Hugasan ang wood ear mushrooms at gupitin ang matitigas na dulo. Halawin ang oyster mushrooms. Blanch sa kumukulong tubig na may 1 kutsaritang Shaoxing wine. Pataksin at itabi.
Rinse the wood ear mushrooms and trim off the tough stems. Halve the oyster mushrooms. Blanch in boiling water with 1 tsp Shaoxing wine for a moment. Drain and set aside.
Hiwain nang manipis ang shiitake. Gupitin ang wood ear mushrooms. Hugasan at hiwain ang napa cabbage. Hugasan ang tuyong hipon, ibabad sandali hanggang lumambot, gupitin sa maliliit na piraso, at itago ang tubig ng pagbabad.
Thinly slice the shiitake. Shred the wood ear mushrooms. Wash and cut the napa cabbage into sections. Rinse the dried shrimp, soak briefly until softened, cut into small pieces, and reserve the soaking liquid.
Ibabad ang glass noodles sa tubig ng hindi bababa sa 15 minuto. Gupitin gamit ang gunting sa madaling sukat. Itabi.
Soak the glass noodles in water for at least 15 minutes. Cut with scissors into manageable lengths. Set aside.
Tadtarin ang bawang, hiwain ang luya, at gupitin ang puting bahagi ng sibuyas dahon sa maliliit na piraso.
Mince the garlic, slice the ginger, and cut the green onion whites into short sections.
Initin ang mantika at igisa ang tuyong hipon hanggang mabango. Idagdag ang luya at bawang at igisa hanggang mabango, pagkatapos ay idagdag ang shiitake at igisa hanggang mabango.
Heat oil and stir-fry the dried shrimp until fragrant. Add the ginger and garlic and stir-fry until aromatic, then add the shiitake and stir-fry until fragrant.
Idagdag ang napa cabbage at igisa nang maikli, pagkatapos ay idagdag ang wood ear mushrooms at oyster mushrooms.
Add the napa cabbage and toss briefly, then add the wood ear mushrooms and oyster mushrooms.
Kapag nagsimulang lumambot ang napa cabbage, ibuhos ang tubig ng pagbabad ng shiitake at ng hipon, magdagdag ng tubig kung kinakailangan. Takpan at lutuin ng 2-3 minuto.
Once the napa cabbage begins to soften, pour in the shiitake soaking liquid and shrimp soaking liquid, adding more water as needed. Cover and cook for 2–3 minutes.
Idagdag ang glass noodles at pampalasa, haluin nang mabuti, pagkatapos ay takpan at lutuin pa ng 3-5 minuto.
Add the glass noodles and seasoning, stir to combine, then cover and cook for a further 3–5 minutes.
Puna pagkatapos magluto: kahit pangunahing gulay ang dish, ang umami ng mga kabute at tuyong hipon ay kasinmasarap pa rin. Ang dalawang uri ng kabute ay nagdaragdag ng magandang kontrasyo sa texture. Gawing magaan ang seasoning — maraming likido ang nasisipsip ng glass noodles at madaling maging sobrang alat.
After cooking note: although this is a vegetable-forward dish, the umami from the mushrooms and dried shrimp makes it just as satisfying. The two mushroom varieties add wonderful textural contrast. Keep seasoning light — glass noodles absorb a lot of liquid and the dish can easily become too salty.
