Recipe

Mushroom Buddha’s Delight
Back

Mushroom Buddha’s Delight Back

Video

Ingredients

Taro (peeled, shred) 350 g
Small Chinese Cabbage (wash, cut half) 2 pcs
Monkey Head Mushroom (wash) 2 pcs
Black Mushroom (wash, remove stems) 5 pcs
Black Fungus (wash, remove stems) 1 pc
Snow Fungus 1 pc
King Trumpet Mushroom (slices) 2 pcs
Enoki Mushroom (wash, tear) 150 g
Pitted Jujube 5 pcs
Water 1000 ml
 
Seasoning
Star Anise 2 pcs
Grosvenor Momordica 1 pc
Ginger (slices) 4 pcs
Soy Sauce 3 tbsp

Directions

  1. Monkey head mushroom, black mushroom, black fungus and snow fungus soak in water for one hour until soft, retain the black mushroom water.

  2. Chop the money head mushroom, black fungus and snow fungus into pieces.

  3. Put the taro and small Chinese cabbage in the bottom of the Panasonic electronic pressure cooker SR-PG601, then add all ingredient and seasoning into the cooker, select ‘High’ pressure for 10 minutes.

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Ingredients

Taro (peeled, shred) 350 g
Small Chinese Cabbage (wash, cut half) 2 pcs
Monkey Head Mushroom (wash) 2 pcs
Black Mushroom (wash, remove stems) 5 pcs
Black Fungus (wash, remove stems) 1 pc
Snow Fungus 1 pc
King Trumpet Mushroom (slices) 2 pcs
Enoki Mushroom (wash, tear) 150 g
Pitted Jujube 5 pcs
Water 1000 ml
 
Seasoning
Star Anise 2 pcs
Grosvenor Momordica 1 pc
Ginger (slices) 4 pcs
Soy Sauce 3 tbsp

Directions

  1. Monkey head mushroom, black mushroom, black fungus and snow fungus soak in water for one hour until soft, retain the black mushroom water.

  2. Chop the money head mushroom, black fungus and snow fungus into pieces.

  3. Put the taro and small Chinese cabbage in the bottom of the Panasonic electronic pressure cooker SR-PG601, then add all ingredient and seasoning into the cooker, select ‘High’ pressure for 10 minutes.

Video

Related Products