Description
金裝髮菜 (2 oz/包)
广东人取“发”(fà)的谐音“发”(fā)而写成“发菜”，意为发财，广东通用简体字后，一律简化成“发”，使之变为互通，在农历新年的广东菜式中更为常见。
发菜始见载于清代李渔（1611-约1679年）《闲情偶记》，“菜有色相最奇而为《本草》、《食物志》诸书之所不载者，则西秦所产生之头发菜是也浸以滚水，拌以姜醋，其可口倍于藕丝、鹿角菜。”
上等的发菜颜色乌黑而丝长，煮出来的汤水呈红色。市面上有假发菜出售，多以粟米须或金鱼水草染黑仿制。要辨别真假，可用水试浸发菜，真发菜浸水后变粗发涨，且不易折断。外形整齐、长度约10厘米的发菜为佳，不要选太细密的，不要有油污味。
食譜：
金钱发菜
【材料】：发菜，鸡蛋，鸡胸肉.
【做法】：
发菜泡发；鸡蛋两个，蛋清和蛋黄分开放，蛋黄加盐胡椒面打散摊成蛋黄饼。切成条。
蛋清加淀粉打散摊成蛋皮。
鸡胸肉剁成馅，加盐，胡椒面，蚝油水，拌成鸡肉馅。
蛋皮上面摊上鸡肉馅。 铺上发菜，中间放切成条的蛋黄条。
卷成条，放入蒸锅，大火蒸五分钟左右。 蒸好出锅的发菜卷，切成一厘米厚的片，摆盘。
Black Moss/ Fa Cai (2 oz/bag)
Black moss is a bacterium (Nostoc flagelliforme) that grows in specific parts of China.
Black Moss looks like dried hair tightly compressed together when raw. Once cooked, it resembles silky, luscious hair. Also known as fat choy which sounds like “good fortune” in Cantonese: gong hei fat choy! thus making it a favorite during Chinese New Year. Besides bringing in good fortune, it brings health benefits. . . [eaten in small amounts] It is low in fat and cholesterol and is often thought to be quite nutritious. It’s effect is cooling in nature, reducing heat and phlegm. It is also said to contain high protein and carbohydrates, as well as aid the production of blood cells due to its high iron content. Babies, young children, and pregnant women should consume it with caution and in limited quantities. https://www.getdoc.com/black-moss-nutritional-value/
Braised Mushroom with Black Moss recipe
From: https://www.etfoodvoyage.com/2018/02/16/mushroom-black-moss-recipe/
Ingredients:
- 30g Black Moss
- 12 Dried Black Mushrooms
- (optional) 8-10 Dried Oysters / 1-2 Dried Scallop
- Soy Sauce
- Oyster Sauce
- 2 Scallions, cut to separate white and green parts
- 1-2 inches Ginger, sliced and smashed
- 1 tbsp Corn Starch
- 1 tsp Sugar
How to Make:
- Gently rinse off any dirt on the dried mushrooms and then soak them for a few hours, or preferably overnight. Reserve the mushroom water.
- Take the now-rehydrated mushrooms out, give them a little rinse and cut the stem off.
- Marinate the mushrooms with a little splash of oil, a tablespoon of soy sauce, a tablespoon of oyster sauce, sugar, and cornstarch. Give each mushroom a quick little “massage” to get the marinade in. Set aside for 15 minutes.
- Soak the Fat Choy [black moss] for 15 minutes. Separately, soak the dried oysters for 15 minutes as well if using. Make sure you rinse through the oysters properly to loosen any dirt or particles. Discard the water.
- Heat the pot with 1-2 tablespoons of oil over medium-high heat. Fry the ginger until fragrant. Briefly smash the white parts of the scallions and then add it into the pot. Cook for 1-2 minutes until slightly caramelized.
- Add in the mushrooms and stir-fry for 1-2 minutes. Stir in soy sauce and oyster sauce, a tablespoon each.
- Pour in half of the reserved mushroom water and then add in more water until it’s covering the food. Put the lid on, reduce to medium heat and let simmer for 10 minutes.
- Stir in dried oysters / dried scallops (if using) and stir-fry for another minute.
- Next, add in the fat choy [black moss] and gently mix everything together. Add more water and simmer for 20 minutes, covered.
- Uncover, turn the heat back up to high. The liquid should have been reduced by now. Stir in the sliced green parts of the scallions. Mix and turn the heat off. Serve immediately.
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