I went to a famous Shanghainese restaurant in Flushing the other day with friends, and I ordered my favorite dish fried wheat dough again. It was a small dish and I loved it so much, but I didn’t feel like to order again because it was greasy. Traditionally the wheat dough in this dish should be deep fried in oil, because the wheat dough is like sponge with all the tiny holes, when it is deep fried it absorbs so much oil. I decided to buy a bag of frozen wheat dough and cook it at home myself since I have all the rest ingredients at home.

I went online and checked for other people’s recipes and came up with my own version of fried wheat dough. I used different kind of dried mushrooms I have at home including cordyceps mushroom, dried shiitake mushroom, fungus and grocybe Cylindracea, if you don’t have all of them, just use anything you have on hand. I didn’t measure how much I used before I soaked them in water, and so below is the amount I measured after soaking. If you don’t have the sauce from braised pork, just add 2.5 tbsps of dark and light soy sauce each with light sodium broth (total 1/2cup) and one more tbsp. sugar, the rest of water you should try to use light sodium broth too to add the flavor.

My father never really compliment my cooking!!!!!! ( please do not ask me why) Today he though my mother cooked this dish, so when I asked how did he like it ( he usually says OK to all my cooking), he said: “ah, I though your mom cooked this, no wonder it is so good!!!” So I have to take it as a compliment, Lol… What do you think?

From top to bottow: dried shiitake, fungus,  grocybe Cylindracea and cordyceps mushroom

Frozen Wheat dough 10oz.

Dried mushrooms 2.5 cups (after soaked)

Dried daylily 0.5 cup (after soaked)

Peanuts 1/4 cup

Sauce from Braised pork ½ cup

Dark soy sauce 3 tbsps

Light soy sauce 3tbsps

Sesame oil 1.5tbsps

Sugar 2tbsps

Water or broth 1and 1/3 cup

Soak the dried mushroom, daylily and peanuts in water overnight. (Peanuts in a separated container)

Wash and cut the different kind of mushrooms into smaller pieces.

Cook peanuts in boiling water for 15 minutes or until they are tender enough for you.

Defrost wheat dough, then cut into bite sizes.

Bring 4-5 cups water to boil, cook the wheat dough in the boiling water for 2-3 minutes. Drain then wash with running water, make sure squeeze the dough to make sure all the sour flavor coming out of them. Finally squeeze as much water out the dough as possible.

Add 4tbsps oil in a cooking pan, heat it up, add dough to the oil and pan fry for about 15 minutes with medium heat or until lightly golden brown. Turn a few times make sure all sides are golden brown.  Set aside.

Add 3 tbsps oil to the same pan, heat it up. Add all the mushroom to the pan and sauté for a few minutes.

Add fried wheat dough to the mushrooms and the rest of ingredients except sesame oil. Bring everything to a boil then turn the heat to small and simmer for about 15 minutes or until the sauce is all absorbed. Add sesame oil and mix well.

有一天我和朋友一起去了法拉盛一家很出名的上海餐厅吃饭，我点了一道我经常点的菜四喜烤麸。这是我非常喜欢一个凉菜，但吃完后我不想再叫了因为它还是有点油腻。传统上这道菜中的烤麸应该用油炸的，因为烤麸就像海绵一样有很多小孔，炸时它会吸很多油。我决定买一袋冷冻的烤麸自己在家做，因为我家里有其他需要的食材。

我上网查了其他人的食谱后就有了我自己的做法。我用了不同种类的干菇，其中包括虫草菇，香菇，木耳和茶树菇，如果你没有这么多种类就用你有的就好了。在浸泡之前我没有测量一下用量，以下是浸泡后的用量。如果家里没有卤味的酱汁就加老抽和生抽各2.5汤匙加少盐鸡汤，外加1汤匙白糖。其他的水也要用少盐鸡汤代替。

 

冷冻烤麸10安士

各式菇2.5杯（浸泡后）

黄花菜0.5杯（浸泡后）

干花生1/4杯

卤味的酱汁半杯

老抽3汤匙

生抽3汤匙

麻油1.5汤匙

糖2汤匙

水或肉汤1又1/3杯

将干菇和花生浸泡在水中过夜。 （花生分开泡）

将菇洗净切成小块。把花生煮15分钟，或者直到对你而言够软为止。

烤麸解冻后切成一口大小。

将4-5杯水煮开，烤麸放入煮2-3分钟。然后用水冲洗，要不停挤压，确保所有酸味都洗掉。最后把水尽可能挤干。

在锅中加入4汤匙油，加热，将烤麸加入油中炒，用中火翻炒15分钟，或直至金黄色。待用。

将3汤匙油加入同一锅中，加热。把所有的菇加入锅中炒几分钟。将油煎过的烤麸和所有其他材料除了芝麻油以外加入菇里。把所有的东西煮开后小火焖煮15分钟，或直到酱汁全部被吸收。最后加入芝麻油拌匀。