Brewed Dictyophora

Brewed Dictyophora

Introduction:

"The nutritious Dictyophora is stuffed with meat stuffing to satisfy one mouthful at a time."

Production steps:

Step 1: soak the dried Dictyophora in clean water for 30 minutes, and change the water for two or three times

Step 2: remove the root and reticular part of the soaked Dictyophora indusiana (reticular part has a special smell, it is best to remove it), and cut it into long and short segments (about 3cm)

Step 3: make the stuffing while soaking the Dictyophora. Pork stuffing with a spoonful of cooking wine, two spoonfuls of soy sauce, a spoonful of ginger juice (or an appropriate amount of ginger, I don't like ginger, so I squeeze some ginger juice and put it in), two spoonfuls of Da Xi Da beef powder

Step 4: stir with chopsticks in one direction, and add appropriate amount of water several times

Step 5: put the meat stuffing carefully into the cut Dictyophora, or cut the Dictyophora, spread the meat stuffing and wrap it up

Step 6: put the bamboo fungus stuffed with meat on the steamer, steam it for 10 minutes

Step 7: after steaming, put the soup on the plate into the pot again. If the soup is less, add some water

Step 8: bring to a boil, add the assorted vegetables and bring to a boil for 2min

Step 9: add a little water starch

Step 10: add a thin thicken to the steamed Dictyophora

Materials required:

Dictyophora: right amount

150g pork stuffing

Assorted vegetables: moderate

Old style: two spoonfuls

Cooking wine: a spoonful

Daxi beef powder: 2 teaspoons

Ginger juice: 1 teaspoon

Note: 1. Soak the dried Dictyophora for 30min and change the water for 2-3 times. 2. Remove the root and net part of the Dictyophora. The net part has a special smell. 3. Be careful when stuffing the meat to avoid breaking the Dictyophora. 4. After steaming the Dictyophora, try the saltiness first to adjust the thickening time

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh