Jintang Health Bamboo Fungus

Name: Jintang Health Bamboo Fungus
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 15g Bamboo fungus; 100g asparagus; 8g Enoki mushroom; 100g Cordyceps flower; 80g pumpkin; 30g Jinhua ham; 15g garlic; 1 sachet Broth; 4g salt; 15ML White vinegar

by Connie Chen

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

[Jintang Health Zhusheng] I prepared this year’s New Year’s Eve dinner for a pre-drilling exercise. I bought 3 bags of Zhusheng and practiced it several times with different ingredients. At present, there is one bag left for the New Year’s Eve dinner to make a healthy vegetarian food for my family.
[Golden soup and healthy bamboo fungus] I have tried several kinds of matching ingredients, and I like the dishes very much. [Jintang Health Bamboo Fungus] It uses bamboo fungus, cordyceps flowers, enoki mushrooms and asparagus, so I call it a healthy bamboo fungus. In order to match the festive atmosphere of the Chinese New Year, I use pumpkin and Jinhua ham to make a broth with a golden feel. On the one hand, it enriches the taste, and on the other hand, this dish means full of gold and jade, full of blessed sun, full of gold and silver, and the upper layer of the shape implies step by step! Health and safety are the greatest wealth in life. I prefer to take the [Golden Soup Health Bamboo Sheng] as the meaning of bamboo for peace and wish everyone good health, peace and happiness!

Jintang Health Bamboo Fungus

1. Prepare materials

2. Remove the stalk of the bamboo fungus and remove the net-like part of the bamboo fungus. Put the stalk of the bamboo fungus and water in a container, and add 1 tablespoon of white vinegar to soak for 20 minutes.

3. Replace the soaking water, add fresh water, add 1 tablespoon of salt, soak for 15 minutes, and 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

4. 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

5. After boiling water in the wok, add oil and salt, add cordyceps flowers to boil, pick up and place on a plate

6. Blanch the enoki mushrooms and place them on the cordyceps flower

7. Finally, put the asparagus into the boil. Do not put the asparagus in boiling water for more than 2 minutes. Put the green asparagus on top of the enoki mushrooms.

8. To make golden soup, peel the pumpkin and cut into pieces, put it in the microwave on high heat for 3 minutes, take out and press into pumpkin puree

9. Put 1 spoon of olive oil in the wok, saute the garlic, Jinhua ham and pumpkin puree

10. Add 200ml of water, mix well, boil and cook on medium-low heat for 8 minutes

11. Put the ingredients in the pot into the cooking machine and stir into pumpkin and ham minced

12. Pour the pumpkin and ham minced into the wok, add the broth and bring to a boil

13. Put the bamboo fungus in the pumpkin and ham paste, cook it, take it out and place it on top of the asparagus

14. Finally, pour the pumpkin stock on top of the bamboo fungus

15. Garnish before serving. Cut the tomatoes into long strips with a knife, roll them into a rose shape, place them next to the plate, and decorate with two coriander leaves.

Tips:
1. First use white vinegar and then salt to ensure that the edible bamboo sheng has no peculiar smell and keep the crispy taste of the bamboo sheng.
2. Do not blanch enoki mushrooms for more than 1 minute.
3. Asparagus can be used to make salads. Don't put it in boiling water for more than 2 minutes. When blanching the asparagus, put oil and salt in the boiling water.