Steamed Bamboo Pith Rolls Recipe
(Recipe adapted from Just Roll Up)
6-7 bamboo pith
5 dry mushrooms
30g carrot strips
30g celery strips
30g enoki mushrooms
50g bacon strips
5g white fungus (soaked, cut small)
1 tbsp wolfberry
250ml chicken stock
Salt & pepper, to taste
1/2 tbsp Shaoxing wine
Cornstarch solution (1 tbsp cornstarch with 2 tbsp of water)
1) Soak the bamboo pith until soften. Cut off both edges, rinse and drained.
2) Stuff 1 strip each of celery, dry mushroom, enoki mushroom, carrot and bacon into the bamboo pith. Repeat the step until all ingredients are used up.
3) Steam the rolls in the pre-heated steamer for 6 minutes, remove and set aside.
4) Cook the chicken broth and seasoning until boiling, add in white fungus and wolfberry, cook for a while. Lastly, thicken with the cornstarch solution. Remove, pour over the bamboo pith rolls, serve.