Cloud-Sliced Deer Horn Seaweed

Name: Cloud-Sliced Deer Horn Seaweed
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 150 g Deer horn seaweed (blanched in mung bean broth, soaked in clear water for 1 hour); 20 g Ham (sliced into diagonal pieces); 20 g Magnolia slices (sliced into diagonal pieces); 20 g Cucumber skin (sliced into diagonal pieces); 15 g Mung beans (for boiling broth to blanch deer horn seaweed); 100 g Clear broth; 5 g Monosodium glutamate; 15 g Shaoxing wine; 50 g Starch (for thickening); 5 g Chicken oil (for sauce drizzling); 10 g Fine salt

A traditional wild-vegetable dish from Shandong (Lu) cuisine. Deer-horn seaweed is alternated with slices of ham and bamboo shoots in a bowl, then steamed and finished with a thickened sauce. Brightly colored, richly aromatic, and refreshing on the palate.

55 min

Easy

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Ingredients

Deer horn seaweed (blanched in mung bean broth, soaked in clear water for 1 hour) 150 g

Ham (sliced into diagonal pieces) 20 g

Magnolia slices (sliced into diagonal pieces) 20 g

Cucumber skin (sliced into diagonal pieces) 20 g

Mung beans (for boiling broth to blanch deer horn seaweed) 15 g

Clear broth 100 g

Monosodium glutamate 5 g

Shaoxing wine 15 g

Starch (for thickening) 50 g

Chicken oil (for sauce drizzling) 5 g

Fine salt 10 g

Instructions

Pre-processing the deer horn seaweed

Put clear water and mung beans into a pot. Once boiling, remove the mung beans. Blanch the deer horn seaweed in the mung bean broth, then soak in clear water for 1 hour. Remove and drain.

Slicing and shaping

Slice the deer horn seaweed, ham, magnolia slices, and cucumber skin into diagonal pieces. Arrange them neatly in a bowl, fish-scale side down, with even spacing between pieces.

Steaming

Mix the clear broth, monosodium glutamate, Shaoxing wine, and fine salt until combined, then pour into the bowl. Steam over high heat for half an hour, remove, drain off the broth, and invert onto a plate.