Fresh Milk Mushrooms

Fresh Milk Mushrooms

　　"Fresh Milk Mushrooms" is a famous dish from Guangzhou that is highly favored by diners.

　　 Mushrooms are a type of edible fungus. As early as over two thousand years ago, they began to be gathered and eaten by people in China. Ancient texts record: "Of all delicious flavors, the mushrooms of Yue Tuo are the finest."

　　 During the reign of Emperor Kangxi in the Qing Dynasty, there was a mushroom shop in Zhangjiakou, Hebei, which served as a distribution hub for mushrooms—hence the name "Koumo" (Mouth Mushroom). Because of their uniquely delicious taste, tender texture, and rich aroma, Koumo mushrooms became widely known both in China and abroad as a synonym for high-quality mushrooms, treasured by both the imperial court and common people. According to Qing Dynasty imperial banquet menus, each of the two empress dowagers had one table set for dinner each evening, including two hot pot dishes. One of these was "Jiang Character Koumo Chicken Soup with Bird’s Nest," made with premium mushrooms from Zhangjiakou, bird’s nest, and tender fatty chicken steamed together. The chicken was tender and falling-off-the-bone, the broth rich and savory, and the bird’s nest was shaped into the character "Jiang" on the plate—greatly beloved by the dowagers. By the time Emperor Puyi ascended the throne, this dish remained a famous imperial delicacy, though the bird’s nest was no longer used to shape the "Jiang" character, and the dish was renamed "Koumo Chicken Soup with Fatty Chicken." Later, when imperial chefs transitioned to working in restaurants, the dish was innovatively adapted by chefs in Guangzhou using mushrooms and fresh milk, resulting in an even richer flavor—thus, "Fresh Milk Mushrooms" became a widely cherished and popular dish.

　　 Origin: Guangdong

　　 Preparation Method

　　 [Ingredients]

　　 150g fresh milk, 150g egg white, 50g fresh mushrooms, 1 tomato, 200g cooking oil, 6g salt, sugar

　　 8g, 5g MSG, appropriate amount of cornstarch.

　　 [Method]

　　 (1) Pour the fresh milk into the egg white, add an appropriate amount of cornstarch, and mix well.

　　 (2) Wash the fresh mushrooms, blanch them in boiling water, drain, and set aside. Heat cooking oil in a pan, add the mushrooms and stir-fry until golden brown, season lightly with salt, stir briefly, then remove and let cool.

　　 (3) Heat the pan, coat with oil to prevent sticking, then heat the oil to 40% heat. Pour in the egg-milk mixture and let it slowly solidify into a sheet, then remove and drain the oil. Add broth, salt, MSG, sugar, and mushrooms to the pan, then add the egg-milk sheet, thicken with a light cornstarch slurry, stir evenly, and plate. Wash and slice the tomato thinly to garnish the edges, and the dish is complete.