百花齐放Blossom Platter

【材料】
鲜花菇12朵、鲜白果12粒、面筋100克、西兰花200克、子姜6片

【面筋材料】
普通面粉500克、水300克

【面筋做法】
将面粉和水一起拌匀成团，休息30分钟，加入水浸泡15分钟后，冲洗面团至水清澈，其余就是面筋。

【调味料】
生抽1汤匙、胡椒粉1⁄4 小匙、糖1⁄2 小匙、调味素1⁄4 小匙、水200克、粟米粉1小匙

【做法】
1.将白果用热水烫5分钟待用，西兰花切小朵，先烫熟泡冷水，围盘待用。
2.将面筋剪成小粒，每粒约20克，包入白果1粒，涂上少许盐封口待用。
3.烧热油8分热，放入面筋炸至呈金黄色的禾雀蛋。
4.烧热1汤匙油，放入姜炒香，再加入鲜花菇和调味料一起慢火煮约10分钟，接着加入已炸好的禾雀蛋一起拌煮至汁浓稠即可，排放在碟上，如百花齐放，四季平安。

【Ingredients】
12pc fresh Shimeiji mushroom, 12 pcs fresh gingko, 100g plain gluten, 200g broccoli, 6 slices young ginger

【Gluten ingredients】
500g plain flour, 300g water

【Method for gluten】
Mix flour with water and knead into dough, let rest for 30 minutes and then soak in water for 15 minutes, then wash it under tape water until water run clear, left only the gluten.

【Seasoning】
1 tbsp oil, 1⁄4 tsp pepper, 1⁄2tsp sugar, 1⁄4tsp vegetarian stock granule, 200g water, 1 tsp corn flour

【Method】
1. Blanch gingko in hot water for 5 minutes; cut broccoli into florets and then blanch and soak in cold water.
2. Cut gluten into 20g each; and then wraps each with a piece of gingko and seal with dash of salt.
3. Heat oil in wok, deep fry the gluten until golden brown like sparrow’s egg.
4. Heat 1 tbsp oil in wok, sauté ginger until fragrant, then toss in fresh mushroom and seasoning, simmer in low heat for about 10 minutes; toss in fried gluten and simmer until gravy thicken, dish out and pour over broccoli.