Wrapped-Braised Water Bamboo

Wrapped-Braised Water Bamboo

　　Cuisine: Zhejiang cuisine

　　Flavor: Salty and savory

　　Price: 10–40 RMB

　　Features: Milky white in color, tender shrimp meat, delicious taste, and versatile presentation.

　　Ingredients:

　　200g water bamboo, 150g shrimp, 20g peas, 50g pork fat, 25g ham, 25g egg white, 2g starch (broad bean), 2g salt, 15g yellow wine, 2g MSG, 40g lard (refined).

　　Preparation Method:

　　1. Cut the water bamboo into 3.5 cm-long strips. Dice the cooked ham. Mince the shrimp and raw pork fat separately, then place them in a bowl.

　　2. Add 10g yellow wine and a small amount of salt to the shrimp and pork fat mince, stir vigorously until elastic, then mix in dry starch.

　　3. Add the water bamboo, diced ham, and peas, and mix evenly.

　　4. Heat a wok over a fire, add refined lard, and heat until it reaches 50% heat. Drop the shrimp-covered water bamboo strips into the wok by hand, deep-fry until the shrimp paste turns white, then pour into a colander to drain off oil.

　　5. Reheat the wok, scoop in 200ml chicken broth, add the shrimp-covered water bamboo, along with a little salt, 5g yellow wine, and a little MSG. Bring to a boil, simmer briefly.

　　6. Thicken with a cornstarch slurry, drizzle in 15g refined lard, stir with a spatula, then serve onto a plate.