百花竹笙卷 Bamboo Fungus Shrimp Roll #賀年菜 #ChineseLunarNewYear #簡易宴客菜

今天的菜是“百花竹笙卷”,竹笙12條,重約50克,每條將切成2 1/2英寸,約6〜7厘米,蝦仁300克,已經去腸 洗淨,吸乾水,肥豬肉30克,唐芹1 棵。
竹笙浸泡10分鐘,如果有洗米水最好用洗米水浸。蝦無須拍太爛,略為切碎,大概這個狀態,不要太碎,將肥豬肉洗淨並切碎,落些鹽打蝦膠,因為蝦膠一定要有鹽才能起膠,這個蝦加1/2茶匙鹽,少許胡椒粉,向一個方向攪拌,有人做這道菜會添加拍碎的馬蹄(荸薺),今次我沒有加,攪拌至起膠加入肥豬肉,1個蛋白,1湯匙生粉(玉米澱粉),向一個方向攪拌,拌勻,有人會加一些酒醃,但我覺得海鮮都是忌酒的,怕它會霉,反覆撻蝦膠,撻到有黏性,握在手中反轉不容掉落就可以了,我們有十二條竹笙,我們將其分為12份差不多的份量。竹笙有時會有木屑或泥,要清洗乾淨,有些人會汆水,這個像裙邊的東西不要得, 扔掉,切走竹笙最頂的頭部,每條切成6〜7厘米長約2 吋半左右,這個竹笙尾可以留著煮其餸菜,吸乾水。焯些少芹菜莖,把芹菜莖撕成細絲,竹笙中間剪開,放入一份蝦膠,捲成卷狀,用芹菜絲紮起。水滾落鑊,大火蒸5分鐘,如果家庭式火力不太強（比餐廳）,可蒸6分鐘。準備勾一個薄芡,這是生粉水（玉米澱粉+水）,魚露適量,適量的雞粉,1/2茶匙糖,少許鹽大約1/4茶匙,拌勻,這是1個蛋白。倒一點油,芡水,倒入蛋白。蒸了6分鐘,淋上芡汁就完成,竹笙爽 蝦膠彈牙,值得推介。
Today the dish is "Bamboo Fungus Shrimp Roll", bamboo fungi 12 pieces, weigh around 50g, each bamboo fungus will cut to 2 1/2 inches, around 6~7 cm, peeled shrimps 300g, they have deveined, rinsed, and drained by kitchen towel, and drained by kitchen towel, fat pork 30g, 1 Chinese celery.
bamboo fungi soaks in water for 10 mins, rinsed rice water is preferred if reserved. shrimps are smashed, then chopped for a few, this status is alright, don't mince too much. fat pork is rinsed and minced, salt is added to the shrimp (paste), it help to form better gelatinous paste, this quantity add 1/2 tsp of salt, a little bit white pepper powder, stir in one direction, someone make this dish will add chopped water chestnut, I omit it this time, stir the paste to gelatinous condition add in the minced fat pork, 1 egg white, 1 tbsp cornstarch, stir in one direction mix well, someone add cooking wine into the shrimp, but I feel wine is not good for the seafood, the texture maybe soft. smash the shrimp, smash the paste into gelatinous, down side hold in hand not easy to fall that's ok. there are 12 pieces of bamboo fungi, we divide it into 12 equal parts. there are dirts sticked on the fungi, clean them up, some people may blanch the fungi, the indusium is removed, thrown it away. cut away the head, each fungus cut into 6~7 cm long, around 2 1/2 inches, the chopped off end can be used for other dish, squeeze and drain by kitchen towel. a few Chinese celery straws are blanched, tear the blanched celery straw into threads, cut open the fungus, fill in with 1 part of the shrimp paste, roll the fungus like a roll, tie up the roll with a celery straw thread. steam the rolls after water is boiled, for 5 mins on high heat, general family heat are not too much strong (than restaurant), steam up to 6 mins is ok. a thin thickening sauce is prepared in the meantime, this is liquid starch (cornstarch + water), moderate amount of fish sauce, moderate amount of chicken powder, 1/2 tsp sugar, a bit of salt around 1/4 tsp, mix well, this is 1 egg white. pour in a bit of oil, liquid starch mixture, pour into the egg white. the rolls are steamed 6 mins, topping with the thickening sauce to finalize the dish. the bamboo fungus is crispy and the shrimp is chewy, worth to recommend.

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