How to make delicious bamboo fungus

When I get home from get off work, I should cook a delicious meal for my family, but we only eat a few kinds of food every day. What should I cook today? ! Don’t worry, today I will introduce to you a delicious and tasty way to make stuffed bamboo fungus. Come and learn how to make it now!

1.1212 Kill the grass carp cleanly, tap to remove the fishing line, and use a knife to separate the fish meat and bones along the fish bones. Do the same with the other one.

2.2121Put the fish bones into boiling water, remove them and put them into the pot together with the broth and cook on medium low heat for 10 minutes to make a delicious fish soup.

3.1 Peel and clean the water chestnuts, tap them a few times and cut them into small pieces.

4.2 Remove the old leaves and roots of the kale. If the stem is thick, use a knife to scrape off the stem skin and blanch it in boiling water until cooked. Set aside.

5. Soak the bamboo fungus in clean water for 10 minutes, wash away impurities and remove the net part. (For other purposes)

6. Cut off the tips of the bamboo fungus and cut into sections for later use.

7. Remove the backbone and main spines from half of the fish, and scrape the fish along the fiber lines. (The fish meat close to the skin has more myoglobin and darker color, which will affect the white color of the fish balls, so there is no need to scrape it off.)

8. Wrap the fish meat with clean gauze and float it in clean water to remove blood vessels and turbid impurities until the fish meat turns white, then filter out the water with clean gauze.

9. Shell the shrimp, cut it in half, remove the shrimp thread and wash it.

10. Place the fish, shrimp and pork filling flat on the chopping board and beat them with a rolling pin until the fish turns slightly white and feels sticky, and the fish is completely pureed.

11. Add chopped water chestnuts, egg white, appropriate amount of pepper, salt and water starch to the minced meat and mix into the filling.

12. Put the meat filling into the piping bag and fill the bamboo fungus with the meat filling one by one.

13. Bring the water in the steamer to a boil, steam over high heat for 8 minutes, remove from the dish and place on a plate with kale.

14. Heat a little oil in a pot on the fire, sauté the shredded ginger, then pour in the fish soup and bring to a boil.

15. Add water starch in batches and drizzle with a little sesame oil to make sauce.

16. Pour the starch sauce over the steamed bamboo fungus and kale.

In fact, it is not particularly difficult to cook good dishes. It just requires effort. According to the above steps, prepare the ingredients and seasonings first, and then start making this delicious bamboo fungus.