step by step
By FrankHoeger
Ingredients: spoon cabbage,mushrooms,bamboo fungus,broth,oyster sauce,garlic
Recipe Recommendations
- bamboo fungus appropriate amount
- spoon cabbage appropriate amount
- mushrooms appropriate amount
- broth appropriate amount
- garlic appropriate amount
- oyster sauce a little
Steps for step by step
1
Wash the Qingjiang vegetables, cut them in half, add boiling water, add a little salt, and blanch for about 30 seconds.
2
Pick up the hot Qingjiang vegetables and soak them in cold or chilled water to ensure green and fresh green.
3
Soak the mushrooms in water and soften them. Marinate with stock, oyster sauce, and garlic (add salt to season if the taste is not enough) for about 30 minutes to make them taste well.
4
Remove the head, tail and take the middle section of the bamboo sheng, cut each section of the bamboo sheng to the same length, and put it in water to soak and soften.
5
Pick up the soaked bamboo sheng and squeeze it dry. Put the fish paste into the bag and cut a small hole at the foot of the bag. Just like butter squeezing a flower bag, pour the fish paste into the bamboo sheng.
6
Put the bamboo sheng filled with fish paste into the pan and steam over high heat for about five minutes.
7
Take out the marinade that has just been stewed with mushrooms and bring to a boil, thicken it with rice flour, add a few drops of sesame oil before starting the pan to plate the Qingjiang vegetables.
8
Place the stewed mushrooms in the middle, line the steamed bamboo sheng in the middle of the Qingjiang vegetables, and sprinkle with the sauce.
9
Eating this dish will make your career, work, and love rise step by step!step by step Make Tips
1. While visiting the market, I accidentally discovered the seasoned fish paste, so I was very curious to buy some to make fillings. The filling in the finished product tasted a bit like meatballs, so I suggested using shrimp meat to chop it into a paste, and adding some of my favorite seasonings. Mix it into the filling and pour it into the bamboo sheng. The taste and color will be better. 2. If the Qingjiang vegetables are very small, you don't need to cut them in half. Just put them in the boiling water and blanch them for too long:) In case the vegetables turn yellow and taste bad! 3. You can use a little soy sauce, pepper, five-spice powder, sugar, garlic and the water used to soak the mushrooms before to marinate the mushrooms. It tastes very good!