This is a very light and healthy dish for summer time when you don’t feel like to eat anything. It is also very easy to prepare.
Shrimp 200 g
White Mushroom (jumbo size) 8 pieces
Corn starch 3 tbsps
Egg white 1/2
Chinese celery 1/3 cup
Cut the stem off the mushrooms.
Add Shrimp, ginger, corn starch, egg white, Celery, 1/3tsp salt, a few pinches white pepper, 1tbsp rice wine to the food processor and press until everything is well combined.
Scoop the shrimp paste and fill into the mushroom cups. Smooth the top with wet fingers.
Steam the mushroom over the boiling water for about 8-10 minutes.
Pour the juice in the bottom of the plate back to a sauce pan, add some broth if there is not enough of it. Add pinch of salt and chicken bouillon to taste, when it comes to boil add some starch water to thicken it up.
Pour the sauce over the mushroom.
If you want richer flavor, you can use fresh shiitake mushroom instead of the white one.
Also you can use whiting fish, or chicken breast to substitute the shrimp.
白蘑菇 (特大号) 8 只
加虾, 姜, 玉米淀粉, 蛋清, 芹菜, 1/3 茶匙盐, 几捏白胡椒粉, 1 汤匙米酒到食品搅拌机里搅拌到所有的食材都变成黏糊状。
将盘子底部的汤汁倒入锅里, 如果没有足够的汤水就加一些鸡汤。加入少许盐和鸡精调味, 煮开后加一些淀粉水勾个薄芡。