Name: "mushroom" Power "food" Foot-fresh Shrimp Tofu Stuffed Bamboo Fungus
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 8s Dictyophora; 200g tofu; 100g Fresh shrimp; 3g ginger; 5ml Cooking Wine; 15g starch; 15ml Oyster sauce; 10ml Soy sauce; 3g salt; 3g White sugar; 1g White pepper

"mushroom" Power "food" Foot-fresh Shrimp Tofu Stuffed Bamboo Fungus

by Taste the food

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

This dish is lighter and can be used as a banquet dish. Tofu is better to choose tough tofu. I use soft tofu, which is heated in a microwave to remove the moisture in the tofu. Don't chop the shrimp too much, just cut into small pieces. It takes a little patience to fill the bamboo fungus. "

"mushroom" Power "food" Foot-fresh Shrimp Tofu Stuffed Bamboo Fungus

1. Soak the bamboo fungus in light salt water for about 10 minutes.

"mushroom" Power "food" Foot-fresh Shrimp Tofu Stuffed Bamboo Fungus recipe

2. Remove the nets on the head and tail of the bamboo fungus, clean it in two, and soak 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 for 2 minutes, remove the excess water.

4. Cut the prawns into small pieces and marinate them in a bowl with cooking wine.

5. Crush the tofu with a spoon, add fresh shrimp, white pepper, salt, and 12 grams of starch, mix well to make a filling.

6. Fill the bamboo fungus with the stuffing and put on a plate, sprinkle with ginger shreds and set aside.

7. Boil the water in the steamer on a high fire, put the bamboo fungus in the water and steam for 8 minutes until cooked.

8. Remove the ginger and leave the original soup, add oyster sauce, light soy sauce, white sugar, 3 grams (1/2 teaspoon) of starch in the original soup and mix well.