Chinese steamed stuffed mushrooms, Chinese cuisine
(Shitake with shrimp, steamed)

Shitake with shrimp, steamed

One thing that I really love in Chinese and Oriental cuisine is generally the wide variety of preparations that are presented on the table, especially when talking about the dimsum. And sometimes there is also a little secret that helps to increase the appearance and variety of these starters.

Take for example these typical dried mushrooms steamed with a delicate shrimp filling.

In this case, the small secret, already seen with the other preparations (meat, though) fried and steam It is in a filling also used for the shaumai! For the precision for shaumai shrimp: the filling is the same and, the only variation applied, was the omission of a whole shrimp for decoration.

Dried mushrooms, shitake, must be those dry, fragrant, unearthed for half an hour in warm water and deprived of the stem; the fresh ones, which also lend themselves to many other dishes, even Western ones, in this case they lack the particular aroma that makes this specialty completely different from the aforementioned ravioli steamed.

ingredients:

dried Chinese mushrooms (shitake)

pz

30

cod fillet

gr

150

peeled shrimp

gr

150

Meat pork fat

gr

100

bamboo shoots

gr

50

onion

pz

1

seasoning

salt and glutamate

gr

15

pepper

gr

10

egg white

pz

1

sugar

ct

2

cornstarch

CT

1

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Preparation:

First of all, soak the mushrooms in plenty of lukewarm water; if the stems are easily detached from buckets, eliminate them. If not, then proceed with the help of a well-sharpened knife: after the first attempts, it will be perfect.
While the mushrooms are softened, prepare the filling: the will proceed is the same as described in the preparation of shaumai shrimp:
pour into the glass of the mixer onion, bamboo and fish, all already roughly chopped into pieces.

Add cornstarch, egg white, spices and herbs; blend again.

Transfer the filling into a container and begin, with wet hands, to form balls of filling more or less the size of a cherry.

Stuff each mushroom with a ball and stuffing. with a slight pressure of the fingers, it adhere flattening over the entire inner surface.

Switch the outside with a little olive oil and place them in the appropriate neighboring bamboo baskets: steaming, over a full pot of boiling water, it will take about fifteen minutes.

Serve accompanied by soy or a mixture of vinegar and soy sauce, to taste. For the delicate taste of these mushrooms, other sauces, spicy or sweet and sour, would not be suitable.

ADVICE:

  • NOTE: the fat pork helps to bind the filling, it may be compared to the use that is made in certain homegrown recipes of ham fat. You can use the chest or the belly of the pig.
  • Glutamate: I generally prefer to replace it with some granular vegetable broth which, although it contains a bit of it, also flavours with the taste of aromas and vegetables.
  • And the mixture of this stuffing, also in a more simple version which does not require the use of chopped shrimp, is used as well for filling of the washers of eggplant in fried batter!

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