Hundred Flowers Bamboo Fungus Shark Fin Rolls

Hundred Flowers Bamboo Fungus Shark Fin Rolls

　　Hundred Flowers Bamboo Fungus Shark Fin Rolls

　　Ingredients: 300g shrimp paste, 150g bamboo fungus, 25g shark fin, 10g fish roe, 150g broccoli.

　　Seasonings: cooking oil, refined salt, monosodium glutamate, yellow wine, cornstarch, egg white, superior stock.

　　Preparation: Cut the bamboo fungus into 5cm lengths, soak in water with refined salt and monosodium glutamate, simmer until tender, then drain. Coat the bamboo fungus with cornstarch, spread the shrimp paste flat, place the shark fin on top, and roll into a circle. Steam for 5 minutes. Blanch the broccoli until cooked and place it in the center of the serving dish. Arrange the steamed shark fin rolls around it like sun rays. Drizzle with a superior stock-based sauce and sprinkle with fish roe to finish.

　　Features: Beautiful presentation, tender and refreshing taste.