Stuffed bamboo fungus with fresh shrimp and tofu
By TyraWuckert
This dish is light and can be used as a banquet dish. Toughness tofu is better for tofu. I use tender tofu and heat it in the microwave to remove the water from the tofu. Don't chop the fresh shrimp too finely, just cut it into small grains. You need to be patient when filling bamboo fungus.
Recipe Recommendations
- bamboo fungus 8 trees
- tofu 200 grams
- fresh shrimp 100 grams
- ginger 3 grams
- cooking wine 5ml
- starch 15 grams
- oyster sauce 15ml
- soy sauce 10ml
- salt 3 grams
- white granulated sugar 3 grams
- white pepper 1 grams
Steps for Stuffed bamboo fungus with fresh shrimp and tofu
1
Put bamboo fungus in light salt water and soak until soft for about 10 minutes.
2
Remove the net from the head and tail of the bamboo fungus, clean it in half, and soak it in clean water for 20 minutes to remove the strange smell of the bamboo fungus.
3
Put the tofu in the microwave oven on high heat and stew for 2 minutes, remove and pour off excess water.
4
Cut fresh shrimp into small pieces and place it in a bowl and marinate with cooking wine.
5
Crush the tofu with a spoon, add fresh shrimp, white pepper, salt, and 12 grams of starch and mix well to make a filling.
6
Fill the bamboo fungus with stuffing and place on a plate, sprinkle with shredded ginger.
7
Boil the water in the steamer over high heat, and put the bamboo fungus into the steamer over high heat and steam for 8 minutes until cooked.
8
Remove the shredded ginger from the original soup, add oyster sauce, soy sauce, white sugar, and 3 grams (1/2 tea spoon) of starch to the original soup and mix well.
9
Heat the frying pan, bring the mixed sauce to a boil and thicken it and pour it on the bamboo fungus.