Winter Bamboo Shoots and Shrimp Rolls

Winter Bamboo Shoots and Shrimp Rolls

　　　200g cooked winter bamboo shoot meat. 150g shelled and deveined shrimp paste. 25g cooked ham minced. 1 egg white. 10g minced scallion. 2.5g MSG. 10g dry starch. 10g Shaoxing wine. 10g lard. 1.5g salt.

　　[Preparation]

　　Mince the shrimp paste, then mix in Shaoxing wine, MSG, lard, and egg white. Stir well and set aside. Slice the winter bamboo shoots into 4 sheets, each 0.1cm thick, 20cm long, and 5cm wide. Stack every two sheets horizontally to form one piece. Lightly dust each piece with 5g of dry starch, then spread half of the prepared shrimp paste evenly on top. Gently flatten with a knife. Place 5g of minced scallion on the left side and shape half of the ham mince into a thin strip on the right. Fold both sides inward toward the center to form a ruyi (scepter)-shaped roll. Place the rolled tube seam-side down on a plate. Steam over medium heat until cooked, then remove from the steamer and let cool. Slice into 30 pieces, each 0.4cm thick (for the topping). Prepare blanched filling slices for the base. Arrange 6 topping slices on each side and neatly place 18 slices in the middle to form an arched bridge shape. Serve.