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| sauteed celery with honey peas, lotus root, water chestnuts and fungus and mushrooms |
| ingredients; 10g black fungus 5g black mushrooms 5g water chestnuts 100g lotus root 5g carrot 10g fresh lily bulb 150g celery 50g honey bean 5g local celery 5g sugar 10g salt 10g flour 5g sesame oil handful rice vermicelli (pre-soaked) |
| use running water to soak the black fungus and mushroooms for about 1 hour cut the black fungus, mushrooms and fresh lily bulb into small peaces and wash it. cut the celery and locak celery into small pieces and slice the lotus root and water chestnuts mix the salt, sugar, flour, water and sesame oil into mixtire deep fry the rice vermicelli and make it into bird nest shaoe use boilling water or stock to poach the above assorted vegetables for about 20 seconts place the sauteed assorted vegetables into the bird nest to serve. |
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