Golden soup ham vegetarian bird's nest
Overview
As early as last year, I was lucky enough to be selected for trial use by Hormel. When I got the news, I happened to be picking out Hormel ham slices in the supermarket. I was so lucky! So I spent the whole holiday thinking about how to use these Western ingredients to make Chinese banquet dishes. I simply conceived several dishes, and they were all hot dishes that I thought of carefully. The cold dishes felt a bit like not to be taken seriously hehe~ This one uses Hormel's Taiwanese ham. I got three types of hams and I have been struggling with which one to use. I heard that Taiwanese ham has the slightly sweeter taste of Cantonese ham, but it also has its own characteristics. For the slightly sweeter taste, I used it! Let’s talk about the source of creativity. There are famous water banquets in Luoyang, and one of them is peony agar. I always thought that agar is agar, but later I ate bird’s nest and realized that agar is bird’s nest... I loved eating this dish when I was in Luoyang, and I’m going to try it today. Plus, I already know what the taste of bird’s nest is, so it’s easier to imitate it!
Tags
Ingredients
Steps
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Peel off the skin of the white radish and cut into thin slices
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Then cut into thin strips
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Soak the radish in water for twenty minutes to remove the bitter taste from the radish
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Take it out to dry the surface and sprinkle with cornstarch
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Place in a steamer and steam for 5 to 10 minutes
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Put the steamed white radish shreds into a little cold water and spread them with chopsticks. This is vegetarian agar
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Take out the Taiwanese ham sausage (it can also be eaten immediately, I ate several while cutting it...)
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Then carefully cut into thin strips
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Two small casseroles, put shredded ham in them
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Then add shredded white radish
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Pour the thick old hen soup into the casserole and add a little salt to taste
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Put it into a rice cooker and simmer over water, cover it, and it’s ready for half an hour! Then you can put red dates on it for decoration