Dictyophora
Main ingredients and accessories
Bamboo seeds... ⋯ ⋯ ⋯ ⋯ ⋯ 20 grams pepper ... 1 g pepper ... ⋯ ...
Chicken grits... 150 g MSG... 1.5 g
Cooked lean ham... ⋯⋯ ⋯ 30 grams of rice wine ... ⋯ ⋯ ⋯ ⋯ 20 grams
Pea cusp⋯⋯⋯12 egg white starch⋯⋯⋯30 g
Sichuan salt⋯⋯⋯⋯⋯3 grams clear soup...1200 grams
Ruyi bamboo thorn
Cooking method
1. Choose a large, thick, white, no spots of bamboo, with hot water to swell, wash, rinse after bleaching, cut off both ends, every time in the middle of the cut into a whole sheet. Simmer 300 grams of clear broth, add 1 gram of Sichuan salt to the pot, remove and dry the water, lay flat on the pier, evenly coat with a layer of egg white starch, and then spread the chicken grits (about 0.6 cm thick). Cut the ham into 3.3 cm long and 0.2 cm thick silk and place a shredded ham on each end of the bamboo ball and place it on the chicken grits. Gently roll the bamboo from both ends from the outside to the inside into a ruyi shape, glue it with egg white starch at the intersection, put it on a flat plate one by one into the cage and steam it over medium heat, take it out to cool, cut it horizontally into about 1 cm thick ruyi-shaped pieces, put it into a steaming bowl to form a windmill shape, put 100 grams of clear soup, 1 gram of Sichuan salt into the bowl to taste, and put it into the cage to keep warm and set aside.
2. Put the wok on the high heat, add the clear soup, boil the salt, pepper, monosodium glutamate and rice wine, and then put the end of the pot away from the fire under the bean buds. Remove the steamed bowl from the cage, flip it over into the soup dish, garnish it with bean tips and buds, and slowly pour the broth into the dish.
Process critical
1. Make chicken grits, smash the mushroom with the back of the knife, remove the fascia while smashing, do not use the blade to chop, the tendons are not clean, and the taste is not good.
2. The process of making blanks is fine, and hanging the clear soup is the key to the success or failure of this dish.
Flavor characteristics
1. Bamboo thorn, also known as bamboo ginseng, bamboo sheng, is a kind of cryptophyllum plant that is wild in the roots of bamboo in mountainous areas. Sichuan Yibin, Leshan, Mianyang, Fuling, Liangshan and other places are produced. The fruiting body of the bamboo thorn is very beautiful. The head is a cap-like cap as green as jasper, a snow-white columnar stalk in the middle, a pink egg-shaped mushroom tray at the base, and a tulle-like skirt is sprinkled under the cap. The whole body of bacteria looks very demon-like. Therefore, it has the reputation of "after the fungus".
2. This dish is made with bamboo su as the main ingredient, supplemented by chicken grits, clear soup, bean sprouts and so on. The soup is as clear as water, the bamboo is crisp and tender, fresh and refreshing, and is often used for high-grade feasts.