鲜菇扒娃娃菜 (Braised Mushroom with Chinese Baby Cabbage)

这是在Jozelyn Ng 的家挖来的宝。
除了小名叫鲜菇扒娃娃菜；
还有个很应春的贵名叫 叫"春回大地喜团圆"。
I got this great recipe from Jozelyn's blog.

  第一次做这样的料理，手脚不够利落，
圆形的蘑菇被我排成方形了，
娃娃菜的选购也不达标，过小略黄，
改次再做，一定要针对这两点来改善。
This being my first try in this kind of dish, I somehow managed to make a round mushroom appear square! My choice of Chinese baby cabbage also isn't too good, so when I cook this dish for a second time I would have to improve.

虽然外貌不达标，但是内涵却十足。
几种菇类和娃娃菜超搭，
加上有干贝的加持，佳肴一道！！！
The looks might not be good, but after all, the "content" is what's important, isn't it? Luckily, the combination of mushroom, Chinese baby cabbage and scallops lived up to expectation!

鲜菇扒娃娃菜 (Braise Mushroom with China Baby Cabbage)

食谱稍微改自:  我的烹饪食谱 

Recipe adapted from : Spice Up My Kitchen

材料 (Ingredients)
3个         干贝－浸隔夜，水要保留 (3 nos dried scallops, soak overnight, retain the water)
1包          娃娃菜 (1 packet China baby cabbage)
几颗        枸杞子 (Some wolfberries)
1汤匙      蒜蓉 (1 tbsp minced garlic)
1片          姜 (1 slice ginger)
1包          金针菇 (1 packet enoki mushroom)
1包          蘑菇 (1 packet bunashimeji mushroom)
1个          鲜冬菇 (1 nos. fresh shitake mushroom)

我加了数片红萝卜。

I added a few slices of carrot.

 
调味料 (Seasoning)
1汤匙      蘑菇精 (1 tbsp mushroom essence)
1汤匙      蚝油 (1 tbsp oyster sauce)
少许        胡椒粉 (Dash of pepper)
少许        盐 (Dash of salt)

勾芡 (Starch to thicken the sauce)
1茶匙      马铃薯粉 (1 tsp potato flour)
1茶匙      水 (1 tsp water)

步骤 (Steps)
1. 煮一锅水，加入少许糖和油，煮滚后，把娃娃菜烫熟，捞起，再烫枸杞子，捞起，挤干
    水分。
    Boil a pot of water, add in some sugar and oil. Once boiling, add in the Chinese baby
    cabbage and cook until soft. Remove the softened baby cabbage from the pot and drain it.
    Add in the wolfberries and cook until soft and drain it as well.


2. 再另一个锅里，油热后，加入蒜蓉，爆香，再加入姜片和所有菇类，稍微炒一下，最后
    加入干贝和浸干贝的水，煮滚，加入所有调味料，把所有材料大火焖煮3－5分钟。
    Heat oil in a wok and stir fry the minced garlic until fragrant. Add in the ginger slices, enoki 
    mushroom, shitake mushroom and bunashimeji mushroom and stir fry for awhile. Finally, add 
    in the dried scallops and water, then bring to boil. Next add in the seasoning and stir fry all 
    ingredients using high heat for 3-5 minutes.

3. 加入马铃薯粉水，把汁煮至浓稠，熄火，并去掉姜片。
    Add in the mixture of potato starch and water and cook until the gravy thickens. Turn off the
    flame and remove the ginger slices.

4. 用一个球形的碗，把冬菇倒反放在中间（底部向上），碗内的四周围铺上烫熟的娃娃菜
    （最少8片，如有空隙，多铺一些，我叫他们做围墙娃娃菜），不要留有空隙，然后把
     菇类放进去，把剩下的娃娃菜铺在菇类上面，最后把围墙娃娃菜盖好。
     Place the shitake mushroom in the centre of a round bowl (the surface 
     should face down), then use the baby cabbage to line the inner part of the bowl (minimum 8 
     pieces of baby cabbage, make sure the baby cabbage can cover the bowl). Put all the 
     enoki mushroom, bunashimeiji mushroom and gravy in the bowl and use the remaining
     baby cabbage to cover the mushrooms. Finally, wrap everything nicely with the baby 
     cabbage used to line the bowl.

   
5. 盖上铝泊纸，放在一个锅里,大火蒸15 分钟
    Cover the bowl with a piece of aluminium foil and steam for 15 minutes using high flame.

6. 去掉铝箔纸，用一个比较深的碟盖住碗，倒扣，碗拿掉，用枸杞子装饰，即可。
    Remove the aluminium foil. Use a deep plate to cover the bowl, turn it upside down and
    remove the bowl. The dish is now ready to be served.

别有用心的把娃娃和尚们找来充充场面，

这样这道”鲜菇扒娃娃菜“就显得更有气势了，

呵。。。。。。呵。。。。。。
Here come some baby monks who were attracted 
by this Braised Mushroom with Chinese Baby Cabbage. 
They seem happy about it. Hehe......

谢谢Jozelyn的无私分享，安迪好喜欢这道菜肴，

大力推荐给我友爱的你们。
A big thank you to Jozelyn for her selfless sharing.
 I really like this dish, therefore I highly recommend it to you .
 It's really yummy!