Bamboo fungus stuffed with shrimps

Tag: Steam  
Difficulty: 1/5 ★☆☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 100°C  
Time: about 10 minutes

Nutrition Analysis (per 100g)

Energy: 97.5 kcal  
Carbohydrate: 54% | 16.1g  
Protein: 38% | 11.5g  
Fat: 8% | 1.1g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Shrimp paste: 150g
• Dried bamboo fungus: 60g (10 pcs)
• Goji berries: 3g
• Salt: 2g
• Water: 15g
• Concentrated chicken stock: 10g

Cooking Steps

Step 1/7

Prepare the ingredients according to the required ingredients

Step 2/7

Soak the bamboo fungus in warm water and salt for about 20 minutes, then wash it. At the same time, soak the dried wolfberry in warm water.

Step 3/7

Remove the roots of bamboo fungus, cut off the umbrella part, and keep the middle part for later use

Step 4/7

Stuff the shrimp into the middle of the bamboo fungus, take a deep plate, put the umbrella on the bottom, and put the bamboo fungus on top

Step 5/7

Mix the chicken juice and purified water and pour it on the bamboo fungus

Step 6/7

Place the deep-mouthed plate on the steaming plate, place it on the second level of the machine, fill the water tank with water, and set the Mode Reference settings on the appliance and start cooking.

Step 7/7

After cooking, garnish with wolfberry and enjoy