Ingredients
- 12 large dried black mushrooms (3 oz)
- 5 cups boiling-hot water plus additional for soaking bean curd skins
- 2 dried bean curd skins (2 oz total)
- 1/2 lb fresh or thawed frozen large bamboo shoots
- 2 to 3 oz very thin bean thread noodles (2 small skeins; also known as cellophane, glass, or mung bean noodles)
- 1 (1/2-lb) firm fresh tofu cake, or 1/2 cake from a 14- to 16-oz package, rinsed and drained
- 2 tablespoons peanut or vegetable oil
- 1 (1/2-inch) piece fresh ginger, peeled and very thinly sliced 2 garlic cloves, chopped
- 1/2 cup peeled shelled fresh or frozen ginkgo nuts
- 1/3 cup vegetarian oyster sauce
- 1/4 cup light soy sauce (preferably Pearl River Bridge brand)
- 1/4 cup Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
- 3/4 teaspoon sugar
- 2 cups fresh soybean sprouts (1/4 lb)
- 2 romaine hearts, trimmed and quartered lengthwise, then cut into 2-inch pieces (6 cups)
Preparation
Soak mushrooms in 5 cups boiling-hot water in a bowl, keeping them submerged with a small plate and turning mushrooms over occasionally, until softened and cool enough to handle, about 30 minutes. Squeeze excess liquid from caps back into bowl and reserve liquid, then cut out and discard stems from mushrooms. Cut caps into 1-inch wedges.While mushrooms soak, carefully break bean curd skins in half crosswise, then halve each portion crosswise again. Transfer to a bowl, then add enough boiling-hot water to cover and soak, turning occasionally, until softened, about 30 minutes.
If using fresh bamboo, trim bottoms of shoots, then halve shoots lengthwise with a sharp heavy knife. Pull off and discard leaves from shoots, then remove any blemishes with a sharp paring knife (don't worry about natural dotted pattern along base of shoots).
Cover fresh or frozen bamboo with cold water by 1 inch in a 2-quart saucepan and bring to a boil. Boil 2 minutes, then drain in a colander and rinse under cold water. Repeat boiling and rinsing, then arrange bamboo halves, cut sides down, on a cutting board and cut bamboo lengthwise into 1/4-inch-thick slices.
Soak noodles in cold water to cover until softened, about 5 minutes, then drain in colander and transfer to a bowl.
Drain bean curd skins in colander. When cool enough to handle, squeeze dry and cut crosswise into 1-inch pieces.
Halve tofu lengthwise, then cut each half crosswise into 1/2-inch-thick slices.
Heat oil in a 5- to 6-quart wide heavy pot over moderate heat until hot but not smoking. Add ginger and garlic and cook, stirring, 30 seconds. Add mushrooms, bean curd skins, bamboo, and ginkgo nuts and cook, stirring, 2 minutes. Stir in oyster sauce, soy sauce, rice wine, and sugar and simmer 1 minute. Add reserved mushroom-soaking liquid and bring to a boil. Gently stir in tofu and soybean sprouts, then reduce heat to low and simmer, covered, 15 minutes. Gently stir in noodles and simmer, covered, 5 minutes. Add romaine hearts (pot will be full) and turn to coat, then simmer, covered, until romaine is tender, about 5 minutes.
成分
12个大型干冬菇（3盎司）
5杯开水，热水，再加上额外的浸泡豆腐皮
2腐竹皮（2盎司总）
1/2磅新鲜或解冻的大笋
23盎司非常薄的豆丝面（2小捆，也称为玻璃纸，玻璃或绿豆面）
1（1/2-lb）公司鲜豆腐蛋糕，或1/2蛋糕从14 - 16盎司的包装，洗净，沥干
2汤匙花生油或菜油
1（2英寸）一块鲜姜，去皮，非常切成薄片2瓣大蒜，切碎
1/2杯去皮去壳新鲜或冷冻银杏果仁
1/3杯素蚝油
1/4杯酱油（最好是珠江桥品牌）
1/4杯中国黄酒（绍兴最好）或中干雪利酒
3/4茶匙糖
2杯新鲜黄豆芽（1/4磅）
2罗马生菜，修剪和驻扎纵向，再切成2寸片（6杯）
1/2杯去皮去壳新鲜或冷冻银杏果仁
1/3杯素蚝油
1/4杯酱油（最好是珠江桥品牌）
1/4杯中国黄酒（绍兴最好）或中干雪利酒
3/4茶匙糖
2杯新鲜黄豆芽（1/4磅）
2罗马生菜，修剪和驻扎纵向，再切成2寸片（6杯）
准备
泡蘑菇5杯开水，热水，放入碗中，使它们淹没了小板，偶尔转动蘑菇过来，直到变软，不够冷静处理，约30分钟。挤出多余的液体从盖放回碗里，储备液，再切出来，从丢弃的蘑菇茎。切盖到1英寸楔子。
而蘑菇浸泡，仔细打破豆腐皮半横向，然后再横向减半每个部分。转移到一个碗里，然后加足沸的热水覆盖和浸泡，偶尔转动，直到变软，约30分钟。
如果使用新鲜的竹子，修剪枝条底部，然后减半纵向芽用锋利的重刀。拉断，并从新梢叶片丢弃，然后取出任何瑕疵用锋利的削皮刀（不用担心沿笋基地自然点缀图案）。
涵盖新鲜或冷冻竹用冷水由1英寸2夸脱锅中煮滚。煮沸2分钟，然后沥干漏勺和下冷水冲洗。重复沸腾和漂洗，然后安排竹半，双方砍了下来，砧板上切竹纵向分为1/4-inch-thick片。
面条浸泡在冷水中，直到覆盖软化，约5分钟，然后沥干漏勺，并转移到一个碗里。
排水豆腐皮肤的漏勺。
当足够的冷静来处理，拧干并切十字花到1英寸件。
纵向减半豆腐，再切各占一半横向进1/2-inch-thick片。
烧热油在5 - 6夸脱宽重超过锅内中火，直到热，但不吸烟。加入生姜和大蒜，煮，搅拌30秒。放入香菇，豆腐皮，竹，银杏果仁，煮，搅拌2分钟。拌入蚝油，酱油，黄酒，糖，焖1分钟。添加保留蘑菇浸泡液体和煮滚。轻轻拌入豆腐和豆芽，然后减少热量低，煨，覆盖，15分钟。轻轻拌入面条和煮，盖，5分钟。加入罗马生菜（锅将满）而转向外套，再煨，覆盖，直到生菜鲜嫩，约5分钟。
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