Bamboo sheng is an edible fungus, which is suitable for both meat and vegetables. Before cooking, you should go through the processes of soaking hair, soaking in water, slow fire, seasoning again and stewing. Although there are many steps, it is not troublesome.
The price difference between natural bamboo sheng and artificial bamboo sheng is at least 10 times, and there is also a gap in "quality" and "taste". Natural bamboo sheng is better in red and white, with different lengths. The tulle of mushroom body is firm and meticulous, and the tulle of mushroom skirt is short and thick, which is not easy to rot after soaking. At the same time, it has the fragrance of grass and is crisp to chew.
The artificially cultivated bamboo sheng is white in color, the mushroom is long and moist, thin and loose, and the mushroom skirt is long and sparse. After soaking, the mushroom skirt automatically falls off, with salty sauerkraut flavor, cool and soft. The swelling percentage after soaking is lower than that of natural growth.
Menu Name: Drunken Zhusheng
Menu category: Chaozhou cuisine
Recipe making: materials:
50g dried bamboo shoots, fresh egg shells 1, 200g lean pork, 25g chicken oil, 40g soup, 5g monosodium glutamate, 4g refined salt and 0.3g pepper.
Method:
(1) Soak dried bamboo shoots in warm water, wash them to remove black impurities, rinse them with clear water for several times, finally soak them in boiling water, scoop them up and squeeze them out, put them in order one by one, cut them into 4cm sections with a knife, put them in a saucepan, and add chicken oil and refined salt.
(2) Slice the lean pork with a knife, then pierce several holes with a sharp knife, wash and chop the chicken shell, fly over the water to remove impurities, then cover the lean pork and chicken shell on bamboo sheng, add soup, put it in a steamer for 30 minutes, take it out, remove the covered lean pork and chicken shell, add monosodium glutamate and sprinkle with pepper.
Features:
The soup is tender and the bamboo sheng is smooth and delicious.
Stewed bamboo sheng
Ingredients: 70g of bamboo sheng (about 4 dried slices), 50g of flour pills, 50g of plain fragrant slices, 50g of taro, 50g of Jin Po (soaked hair), 50g of small mushrooms, 5g of lotus seeds10g of red dates, 20g (about 8 slices) of medlar10g of ginger.
Seasoning: 5 bowls of broth salt 1/3 tablespoons of red kernel oil 1 teaspoon.
Exercise:
1. Wash bamboo sheng with clear water.
2. the noodles are fried in the oil pan first, and the surface is golden.
3. Dice the taro and fry it in the oil pan.
4. Soak in Jin Po, drain and fry in oil pan.
5. Put all the ingredients and seasonings into the cup, cover it, put it in a large pot and simmer for about 1 hour, then take it out, pour the red kernel oil on the table.
Note: Zhusheng is a fungus, which naturally grows on yuba in the high mountains. It is a rare high-quality edible fungus, soft and delicious, and it is a treasure on the table.
Dried scallop and bamboo sheng decoction
Material: ※:
Ingredients: Scallop (50g), bamboo shoots (25g) and ribs (500g).
Accessories: pepper, monosodium glutamate, salt, sesame oil, celery powder.
Exercise: ※:
Chaozhou people pays attention to the bottom of soup, and it is always important to see the bottom of soup. Like today's soup, the main ingredients are scallops and bamboo sheng, but these two materials have no fat. The soup cooked directly with these two materials will be a little astringent and taste bad, so the first step is to use sparerib soup as the soup base.
◆◆◆◆ Cook a pot of boiling water first, then put the ribs in the water and fish them up.
◆◆◆◆ Add water and these ribs again. When you cook soup, you must first cook it with strong fire, and then cook it with slow fire to form the soup base.
When we buy ribs, we should choose ones with bright colors and no blood spots on the surface.
Scald the ribs first, and control the heat from fierce to slow when cooking the soup, so as to make the soup clear.
◆◆◆ Now we wash scallops and bamboo shoots separately, and then soak them in water for later use.
When buying scallops, try to choose those that are light yellow in color, big and strong, full of meat, and do not have salt flowers on the surface.
Bamboo sheng, fresh and white, with even stripes. Bamboo sheng dry clothes contain preservatives, which should be soaked in clear water to remove odor.
◆◆ Use boiling water to remove the odor and soak in water for later use.
◆◆◆◆ Now we pour the sparerib soup into a big bowl.
◆◆◆◆ Add monosodium glutamate and salt to the soup to taste.
◆◆◆◆ Add the main ingredients scallop and bamboo sheng.
◆◆◆◆ Ok, now let's cut some celery powder, put these celery powder when we are out of the pot, and a proper amount of sesame oil. In this way, the scallop bamboo tube soup is ready.
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