Ham Fermented bean curd with spring bamboo shoots

2024-04-21 21:41:45 82

In late spring and March, when the bamboo shoots are in season, in addition to quick frying, salting and fresh, Fermented bean curd, a unique ingredient, is used to brew bamboo shoots with pork, which will create a different taste! Hurry up and enjoy the spring.

Details of ingredients

Spring bamboo shoots3-4 pieces
Pork mince150 grams
Water chestnutTwo
rice wine made in Shaoxing5ml
Ginger powder1 spoonful
Old smoking5ml
Eggs1 unit
CornstarchHalf a spoonful
Shrimp skina little
Decorative leavesa little
Ham Fermented bean curd1 large block
Chicken soup90ml
Bai Liang Fen7 grams

Technique

difficultySimple
workmanshipsteam
tastesalty and savory
timeThree quarters of an hour

Steps to make Ham Fermented bean curd with spring bamboo shoots

1. Mix ham Fermented bean curd+chicken soup until Fermented bean curd is dissolved in chicken soup and filter once. After adding white jelly powder, heat and stir until boiling, cool slightly, then pour into a mold box. After cooling, refrigerate in the refrigerator for 10-15 minutes.
2. Remove the shell of spring bamboo shoots, cut them in half, blanch for 30 seconds, set aside.
3. Stir pork mince, water chestnut powder, Shaoxing wine, ginger powder, dark soy sauce, salt sugar, eggs, and cornstarch until the egg mixture is completely absorbed.
4. Stuff the mixed meat filling into the groove of the bamboo shoots, spread it flat, sprinkle with shrimp skin, and place it on a plate. Boil water in a pot and steam over medium heat for 7-8 minutes, then remove.
5. Take out the Fermented bean curd chicken soup jelly in the refrigerator and cut it into small pieces.
6. Alternate with flying fish seeds and Fermented bean curd chicken soup jelly, and finally decorate with pepper leaves.