Stuffed Bamboo Fungus

Stuffed Bamboo Fungus

1. Dried bamboo fungus is soaked in clean water for 30 minutes, and the water is changed two to three times during the period

2. Remove the roots and mesh parts of the soaked bamboo fungus (the mesh part has a special smell, it is best to remove), and cut into short lengths (about 3cm)

3. Make the stuffing while the bamboo fungus is soaking. Add a spoonful of pork filling (the spoon you usually eat), two spoons of soy sauce, one spoon of ginger juice (or a moderate amount of minced ginger, I don’t like ginger, so I squeezed some ginger juice into it), and two spoons of Daxi beef powder

4. Whip in one direction with chopsticks, adding appropriate amount of water several times during the period

5. The prepared meat filling is carefully stuffed into the cut bamboo fungus, or you can cut the bamboo fungus, put on the meat filling and wrap it up

6. Put the bamboo fungus stuffed with meat on the steamer, steam for 10 minutes after steaming

7. After steaming, the soup in the plate is put into the pot again, if the soup is less, you can add a proper amount of water

8. After boiling, add mixed vegetables and boil for 2 minutes (you can adjust the saltiness at this time)

9. Add a little water starch

10. Hook a thin gorgon and pour it on the steamed bamboo fungus

Tips:

1. Dried bamboo fungus should be soaked for 30 minutes, and the water should be changed 2-3 times

2. The roots and mesh parts of the bamboo fungus should be removed. The mesh part has a special smell

3. Be careful when stuffing the meat to avoid breaking the bamboo fungus

4. After the bamboo fungus is steamed, you can try the salty bland first, so that you can make adjustments when it thickens