Delicious stuffed bamboo fungus
Bamboo fungus is a cryptogramma parasitic on the roots of dead bamboos. It has a dark green fungus cap, a snow-white cylindrical stalk, and a pink egg-shaped fungus holder. At the top of the stalk, there is a fine white net skirt spread down from the fungus cover. The whole fungus looks very beautiful, colorful, rare and precious. It is called "Snow Skirt Fairy","Flower of Shanzhen","Flower of Fungi", and "Queen of Fungi". Bamboo fungus is rich in nutrients, rich in fragrance and delicious in taste. It has been listed as one of the "Eight Treasures of Grass" since ancient times.
Recipe Recommendations
- grass carp half a
- bamboo fungus appropriate amount
- water chestnut 2-3 a
- shrimp of 2
- pork stuffing 10 grams
- Chinese kale appropriate amount
- white pepper a little
- egg white appropriate amount
- water starch appropriate amount
- broth appropriate amount
- ginger appropriate amount
- salt appropriate amount
Steps for Delicious stuffed bamboo fungus
1
Slaughter the grass carp clean, tap the fishing line, use a knife to separate the fish from the fish bones, and treat the same again.
2
Put the fish bones into a boiling water pot and blanch them out. Put them into the pot with the stock stock and cook over low heat for 10 minutes to make a delicious fish soup.
3
Remove the old leaves and old roots of the kale, if the stem is thick, use a knife to cut off the skin of the stem, add boiling water to blanch until it is broken for later use.
4
Peel and wash water chestnuts, pat them a few times and cut them into pieces.
5
Soak bamboo fungus in clear water for 10 minutes, wash away impurities, and remove the net. (For other purposes)
6
Cut off the tips of the bamboo fungus and cut them into storage sections for later use.
7
Remove the backbone and main thorns from half of the fish, and scrape the fish along the fiber pattern. (The fish close to the fish skin has more myoglobin and a darker color, which will affect the white color of the fish balls, so there is no need to scrape them off.)
8
Wrap the fish meat with clean gauze and float it in clear water to remove blood tendons and turbid impurities until the fish is white, then drain the water with clean gauze.
9
Remove the shells from the shrimps, cut them in half, take out the shrimp line and wash them.
10
Lay the fish, shrimp, and pork fillings flat on the chopping board and beat with a rolling pin until the fish turns slightly white and feels sticky, making the fish all puree.
11
Add shredded water chestnut, egg white, appropriate amount of pepper powder, salt and water starch to the minced meat and stir to form a filling.
12
Put it into a meat filling bag, and fill the bamboo fungus with meat filling one by one.
13
Bring the steamer water to a boil, steam for 8 minutes on high heat, take out, and set on a plate with the kale.
14
Put a little oil in the pan on heat, saute the shredded ginger until fragrant, add the fish soup to boil.
15
Add water starch in portions, sprinkle with a little sesame oil to make a sauce.
16
Drizzle the sauce on the steamed bamboo fungus and kale.Delicious stuffed bamboo fungus Make Tips
1. Dictyophora is rich in multiple amino acids, vitamins, inorganic salts, etc., which has the effects of nourishing and strengthening, replenishing qi and replenishing the brain, and calming the mind and strengthening the body;2. The active ingredients of Dictyophora can supplement essential nutrients for the human body and improve the body's immune disease resistance;3. Dictyophora can nourish qi and nourish yin, moisten lungs and relieve cough, clear heat and dampness; it mainly treats lung deficiency and heat cough, laryngitis, diarrhea, leucorrhea, hypertension, hyperlipidemia and other diseases.