1. Prepare materials
2. Remove the hard seal of the bamboo fungus stem, and also remove the net part of the bamboo fungus. Put the stem of the bamboo fungus and water in a container, add 1 tablespoon of white vinegar and soak for 20 minutes, replace the soaking water, and add it again. Add 1 tablespoon of salt to clean water and soak for 15 minutes. Drain the bamboo fungus before use. First use white vinegar and then salt to ensure that the bamboo fungus has no peculiar smell and maintain the crisp taste of the bamboo fungus
3. Process Jinhua ham, asparagus, enoki mushroom and cordyceps flower, soak the cordyceps flower in clean water, remove the black part of enoki mushroom, and take the tender part of asparagus
4. Stuff the asparagus, enoki mushroom and cordyceps flower in the bamboo fungus
5. Boil water in a steamer, put the bamboo fungus rolls in the steamer and steam for 8 minutes
6. Steamed bamboo fungus rolls
7. Shred Jinhua ham and steam it in a steamer
8. Heat oil in a wok and sauté the garlic and Jinhua ham
9. Add water
10. Add stock
11. Add water starch, mix well, and bring to a boil in a wok
12. Cooked Jinhua ham stock
13. Pour the Jinhua ham stock on top of the healthy bamboo fungus rolls and sprinkle with coriander.
Tips:1. First use white vinegar and then salt to ensure that the edible bamboo sheng has no peculiar smell and maintain the crisp taste of the bamboo sheng;
2. Steaming enoki mushroom, asparagus and cordyceps flower for 8 minutes is enough;
3. Jinhua ham has a salty taste, and the stock is also salty, so I didn't add salt myself. Of course, I can add some salt according to the taste when making this vegetarian dish.
