Cloud-Shaped Antler Algae

Name: Cloud-Shaped Antler Algae
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Chinese
Ingredients: 150 g Antler algae (blanched in mung bean broth, soaked in clean water for 1 hour); 20 g Ham (sliced into angled pieces); 20 g Bamboo shoot slices (sliced into angled pieces); 20 g Cucumber skin (sliced into angled pieces); 15 g Mung beans (boiled to make broth); 100 g Clear broth; 5 g MSG; 15 g Shaoxing wine; 50 g Starch (for thickening); 5 g Chicken oil; 10 g Fine salt (originally written as 'edible salt')

Fragrant and refreshing with a vibrant appearance, this is a wild vegetable dish with a distinctive flavor.

2 hours

Easy

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Ingredients

Antler algae (blanched in mung bean broth, soaked in clean water for 1 hour) 150 g

Ham (sliced into angled pieces) 20 g

Bamboo shoot slices (sliced into angled pieces) 20 g

Cucumber skin (sliced into angled pieces) 20 g

Mung beans (boiled to make broth) 15 g

Clear broth 100 g

MSG 5 g

Shaoxing wine 15 g

Starch (for thickening) 50 g

Chicken oil 5 g

Fine salt (originally written as 'edible salt') 10 g

Instructions

Ingredient Preparation

Place water and mung beans in a pot. Once boiling, remove the mung beans, blanch the antler algae in the mung bean broth, then soak in clear water for 1 hour. Remove and drain.

Plating and Steaming

Slice the antler algae, ham, bamboo shoot slices, and cucumber skin into angled pieces. Arrange them in the bowl in a fish-scale pattern, face down, evenly spaced. Mix the clear broth, MSG, Shaoxing wine, and salt together and pour into the bowl. Steam over high heat for half an hour, remove, drain off the liquid, and invert onto a plate.