material
200g of cooked winter bamboo shoots, 0/50g of shrimp paste/kloc-0, 25g of cooked ham pieces, 0/0g of egg white, 0/0g of chopped green onion/kloc-0, 2.5g of monosodium glutamate, 0/0g of dried starch/kloc-0, 0g of Shaoxing wine/kloc-0, and 0/0g of cooked lard.
working methods
1. Chop the shrimp paste into mud, add Shaoxing wine, monosodium glutamate, cooked lard and egg white and mix well for later use.
2. Divide the winter bamboo shoots into 4 pieces with a thickness of 0. 1 cm, a length of 20 cm and a width of 5 cm. Every 2 blocks are horizontally constructed into 1 block. Sprinkle 5 grams of dry starch on each slice and add the adjusted shrimp paste 1/2.
3. Gently flatten it with a knife, put 5g chopped green onion on the left, and put 1/2 ham powder on the right to form a slender strip, and roll the two sides to the middle into a wishful tube, so that the rolled tube is placed in a plate with the roll mouth facing down.
4. Steam the cage with medium fire, take it out, let it cool, cut it into 30 pieces with a thickness of 0.4 cm (as the cover surface), slice it and fill the bottom, cover 6 pieces on the left and right, and cover 18 pieces neatly in the middle to form the bridge arch.