Baby Bayam Dumpling Congee (鱼丸汤)

Baby Bayam Dumpling Congee

Ingredients
A
-> 50 gm oyster mushroom (cut into pieces)
-> 5 bamboo fungus
-> 0.5 packet enokitake mushroom
B
-> 150 gm baby bayam
-> 1 tsp garlic (chopped)

Condiment
-> 2 tbsp oil
-> 0.75 tsp salt
-> 1 tbsp vegetarian stock
-> 4 bowl water

Starch (Mix well and filter)
-> 2 tbsp water chestnuts powder
-> 1 tbsp cornstarch
-> 0.25 bowl water

Ingredient for dumplings
-> 100 gm glutinous rice flour
-> 30 gm blended rice flour
-> 60 ml hot water
-> 40 ml water

Filling for dumplings
-> Vegetarian meat strips

Method (dumplings)
-> Blend ingredient for dumplings into dough
-> Divide into 20 small round portions
-> Flatten out each portion and wrap in filling
-> Boil in boiling water until cook

Method
-> Blanch baby bayam in hot water, drain, Chopped
-> Heat 2 tbsp oil in wok, stir fry garlic till fragrant
-> Add in ingredient A fry till cooked
-> Add in water and condiment, bring to boil again
-> Thicken gravy with a little starch
-> Add in chopped baby bayam and dumplings




鱼丸汤

成分
A
-> 50克鲍鱼菇（切粗粒）
-> 5条竹笙 （泡软，切粗粒）
->  0.5包金针菇
B
->  150克苋菜苗
->  1茶匙蒜（切碎）

调味品
->  2汤匙油
->  0.75小匙盐
->  1汤匙斋精粉
->  4碗水

勾芡（拌均隔杂）
->  2汤匙马蹄粉
->  1汤匙玉米粉
->  0.25碗水

汤丸
->  100克糯米粉
->  30克粘米粉
->  60毫升热水
->  40毫升的水

馅料
-> 适量素肉丝

汤圆做法
-> 将汤圆材料搓至光滑，分出20份
-> 搓圆压扁，然后每粒加入适量的馅料搓圆
-> 放入滚水小火煮至浮起

做法
-> 烧滚半锅水，加入适量的盐，加入苋菜苗
-> 煮软捞起，过冷河，沥干水分切碎
-> 烧热2大匙油，爆香蒜末，加入A料炒香
-> 加水和调味料煮滚，勾芡后加入苋菜碎即可，加入汤圆