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Soups and Congees
1/2 cup dried swordbelt mushrooms
1 teaspoon salt
1 cup minced beef
1 teaspoon thin soy sauce
1/2 teaspoon sugar
dash ground white pepper
1 teaspoon cornstarch
1 stalk Chinese celery, cut into one-inch long thin strips
3 two-inch pieces green and white large radish, peeled and thinly sliced, then blanched for one minute until pliable
1/2 cup bok cai leaves
1. Soak swordbelt mushrooms with salt and two cups water for one hour, then rinse and discard the water. Set the longest ten mushrooms aside, cutting off their caps and reserving them, mince the other mushrooms.
2. Mix minced beef, soy sauce, sugar, pepper, and cornstarch, and spread this on ten or twelve slices of the blanched radish. Roll them up and tie each one with a mushroom.
3. Bring five cups water to just under a boil, gently add the tied mushroom packages, the celery sticks, and simmer for five minutes, then add the bok cai leaves and simmer another four or five minutes, then serve the mushroom packages, one to a person, some leaves, and some liquid in a soup bowl to each person.