Flower Wave Mushrooms
A steamed soup dish featuring shiitake mushrooms as flower bases, topped with shrimp paste as flower centers, and garnished with minced ham and cilantro.
Ingredients
Soaked mushrooms (stems removed and washed)
100 g
Shrimp (cleaned, impurities removed, and minced into paste)
200 g
Cooked ham (finely minced)
25 g
Cilantro (washed, leaves separated from stems)
50 g
Pea shoots
25 g
Black moss (fat choy)
10 g
Egg whites
4
Dry starch
10 g
Chicken broth
750 g
Cooked lard
50 g
Wet starch
25 g
Fine salt
1.5 g
White pepper
1.5 g
Chopped scallion
25 g
Minced ginger
25 g
Chicken oil
5 g
MSG
2 g
Instructions
1
Step 1
Remove the stems from the mushrooms and wash them clean. Finely mince the cooked ham. Wash the cilantro and separate the leaves from the stems. Clean the shrimp, removing any impurities, and mince into a paste in a bowl. Add 0.5 g fine salt and mix well, then add the egg whites, chopped scallion, minced ginger, 40 g cooked lard, wet starch, and 1 g MSG. Stir together until the mixture becomes sticky and elastic.
2
Step 2
Place a wok over high heat, add the lard and heat until hot. Add the mushrooms along with 100 g chicken broth and 0.5 g fine salt. Simmer for 2 minutes until the mushrooms absorb the broth, then remove and pat dry. Arrange them face-up on a plate and sprinkle with dry starch. Squeeze the shrimp paste into small balls and place one on top of each mushroom. Press the minced ham, cilantro leaves, and black moss onto the shrimp by hand to form a lotus-blossom shape. Steam over high heat for 5 minutes, then remove and transfer to a soup bowl.
3
Step 3
Add the chicken broth to the wok and bring to a boil over high heat. Add fine salt, MSG, and pea shoots, then bring to a boil. Pour the broth into the mushroom bowl, drizzle with cooked chicken oil, sprinkle with white pepper, and serve.
