红炆三冬 Braised Three Winter Delicacies (Hong Men San Dong)

[Ho Kwok Leung]

红炆三冬
名素菜，冬春佳品。
食材
冬菇75克，
冬笋250克，
天津冬菜25克，

调料
蚝油10克，
精盐6克，
味精4.5克，
白糖1克，
玫瑰露酒25克，
生鸡油25克，
芝麻油0.5克，
胡椒粉0.05克，
湿淀粉15克，

配料
姜片1克，
葱条2克，
芫荽5克，
熟猪油500克（耗80克）。

烹饪方法
1.
冬菇用清水浸10分钟后，剪去蒂洗净；中火烧热炒锅，下油15克，放姜片、葱条、冬菇略煸，烹入绍酒15克，加沸水略滚，捞起，去姜葱，冬菇入瓦钵内，加清水浸过菇面，放入玫瑰露酒、生鸡油入蒸笼蒸30分钟取出，去鸡油渣，成原汁冬菇。
2.
冬笋用刀尖撬成长4厘米的片；冬菜洗净备用。
3.
中火烧热炒锅，下油烧至微沸，放入冬笋炸约1分钟，用笊篱捞起沥去油。
4.
余油倒出，再下油15克，加蚝油、绍酒，放入原汁冬菇、冬笋、冬菜、精盐、味精、白糖和清汤（水）250克，炆3分钟取出。
5.
取碗一只，先放入冬菇一朵，再按冬菜、冬笋、冬菇的次序，在碗底砌成葵花形，再放入其剩余原料，入笼蒸热，复扣在碟上。芫荽消毒后伴在碟边。
6.
中火烧热炒锅，下油15克，倒入原汁，加麻油、胡椒粉，用湿淀粉勾芡，淋在菜面上便成。

特点
层次分明，清爽可口。

Braised Three Winter Delicacies (Hong Men San Dong)
A renowned vegetarian dish, perfect for winter and spring seasons.

**Ingredients**
- Dried shiitake mushrooms 75g
- Winter bamboo shoots 250g
- Tianjin preserved cabbage 25g

**Seasonings**
- Oyster sauce 10g
- Salt 6g
- MSG 4.5g
- Sugar 1g
- Rose wine 25g
- Raw chicken fat 25g
- Sesame oil 0.5g
- White pepper 0.05g
- Wet starch 15g

**Aromatics**
- Ginger slices 1g
- Spring onion stalks 2g
- Coriander 5g
- Rendered lard 500g (80g used)

**Instructions**
1. **Prepare mushrooms**: Soak shiitakes in water for 10 mins. Remove stems. Heat 15g oil in wok, stir-fry ginger, spring onion, and mushrooms. Deglaze with 15g Shaoxing wine, blanch in boiling water. Transfer mushrooms to clay pot with soaking liquid, add rose wine and chicken fat. Steam 30 mins. Reserve broth, discard solids.

2. **Prep vegetables**: Carve bamboo shoots into 4cm slices. Rinse preserved cabbage.

3. **Fry bamboo shoots**: Heat oil to 160°C, fry bamboo shoots 1 minute. Drain.

4. **Braze mixture**: Heat 15g oil, add oyster sauce and Shaoxing wine. Combine mushroom broth, bamboo shoots, preserved cabbage, salt, MSG, sugar, and 250ml stock. Simmer 3 mins.

5. **Assemble & steam**: Layer ingredients in bowl - mushroom cap at center, alternating preserved cabbage and bamboo shoots in sunflower pattern. Top with remaining ingredients. Steam until heated through. Invert onto plate, garnish with sanitized coriander.

6. **Final sauce**: Heat 15g oil, reduce reserved broth. Add sesame oil, pepper, and thicken with starch slurry. Pour over dish.

**Characteristics**: Distinct layers with a refreshing and savory flavor.

**Key Techniques**
- Layering artistry reflects traditional Cantonese presentation
- Triple-winter ingredients create harmonious earthy flavors
- Steaming preserves delicate textures after braising
- Rose wine adds floral complexity to the broth

Note: For vegetarian version, substitute chicken fat with mushroom-infused oil.