Ingredients
250 g (about 1 cup) milk, 65 g (about 1/2 cup) rehydrated elm ear mushrooms, 65 g (about 1/4 cup) crab roe, 8 egg whites, and an appropriate amount of wet water chestnut flour (or cornstarch).
Seasonings
MSG, sugar, salt, and white pepper, each to taste.
Instructions
1. Slice the elm ear mushroom into thin slices and blanch in boiling water. Beat together the egg whites, wet water chestnut flour, MSG, and 125 g (about 1/2 cup) of milk until smooth. Briefly flash-fry the crab roe in oil, then remove and mix with the two previous ingredients. Pour this mixture into a wok with warm oil, gently stirring with a spatula. As soon as bubbles form, scoop out the mixture with a slotted spoon, drain off the oil, and pour out the oil from the wok.
2. Separately, combine 125 g (about 1/2 cup) milk, MSG, salt, sugar, and pepper with water chestnut flour to make a slurry, then stir in the blanched snow fungus and crab roe, tossing quickly until just combined. This dish features a striking contrast of red and white, with a tender, silky texture and a delicate, savory flavor.