Chrysanthemum Bamboo Fungus Soup
A clear soup featuring dried bamboo fungus, Hangzhou white chrysanthemum, and shrimp, noted for its appealing color and delicate flavor.
Ingredients
dried bamboo fungus
10 (diameter 2.5cm, length 5cm, selected)
Hangzhou white chrysanthemum
20
fresh peeled shrimp
250g
pork fat
30g
Chinese cabbage buds (picked and cleaned)
12
egg white
1
Chinese cooking wine
10g
refined salt
5g
MSG
1.5g
ground white pepper
1g
scallion (mashed)
20g
ginger (mashed)
20g
dry starch
10g
chicken broth
500g
chicken fat
10g
Instructions
1
Step 1
Mash scallion and ginger, extract juice with cooking wine. Pick and clean Chinese cabbage buds.
2
Step 2
Wash shrimp and pork fat, drain water, chop into paste with the back and edge of the knife, add scallion-ginger cooking wine juice, egg white, refined salt, MSG and dry starch, mix well.
3
Step 3
Wash dried bamboo fungus and white chrysanthemum, soak in water to rehydrate, perform preliminary processing as required, season with refined salt and MSG, and set aside.
4
Step 4
Heat clear soup in a wok, squeeze the shrimp paste into shrimp balls, remove when they are 30% cooked, attach chrysanthemum flowers to the balls, return them to the wok, and take out when fully cooked.
5
Step 5
Filter the chicken broth through a fine sieve into the wok, add refined salt, MSG and ground white pepper, bring to a boil, then pour into a soup bowl. Leave some soup in the wok, add the cabbage buds and bamboo fungus, cook until done, arrange them around the soup bowl, place chrysanthemum flowers in the center, drizzle with chicken fat, and serve.
