百花竹笙卷 Bamboo Fungus Shrimp Roll

🟢材料：
竹笙 12 條，50 克
蝦仁 300 克
肥豬肉 30 克
唐芹 1 棵
蛋白 2 個
糖 1/2 茶匙
鹽、魚露、雞粉、油、生粉水 適量

🟢做法：
1️⃣ 竹笙浸泡 10 分鐘，用洗米水浸泡更好。洗淨吸乾水，每條切約 6~7 厘米長。
2️⃣ 蝦仁去腸洗淨吸乾水，拍爛，加入 1/2 茶匙鹽、少許胡椒粉向同一方向攪拌至起膠。
3️⃣ 蝦膠加入切碎的肥豬肉、1 個蛋白和 1 湯匙玉米澱粉，向同一方向攪拌，反覆撻蝦膠。
4️⃣ 芹菜莖灼至軟身，撈出撕成細絲。
5️⃣ 竹笙中間剪開，放入一份蝦膠，捲成卷狀，用芹菜絲紮起。
6️⃣ 水滾落鑊，大火蒸 5 分鐘。如果家庭式火力不太強可蒸 6 分鐘。
7️⃣ 用生粉水、魚露、適量的雞粉、1/2 茶匙糖、少許鹽拌勻做勾芡用。
8️⃣ 小鍋熱油，倒入芡水煮沸，加一隻蛋白(有人關火後才加入蛋白)，芡汁淋入竹笙面。

🟢Ingredients:
Dried bamboo shoots - 12 pieces, 50g
Shrimp - 300g
Fatty pork - 30g
Chinese celery(Tang celery) - 1 stalk
Egg whites - 2
Sugar - 1/2 teaspoon
Salt, fish sauce, chicken bouillon powder, oil, cornstarch slurry - as needed

🟢Cooking Directions:
1️⃣ Soak bamboo fungi in water for 10 minutes. If possible, use water leftover from washing rice. Wash the bamboo fungi and pat them dry. Cut each into 6-7 cm pieces.
2️⃣ Wash the shrimp and deveined, Pat the shrimp dry and pound into a paste. Add 1/2 tsp salt and a pinch of white pepper. Mix in one direction until the shrimp paste becomes sticky.
3️⃣ Shrimp paste add chopped fatty pork, one egg white, and 1 tablespoon of cornstarch. Mix in one direction and beat the mixture to create a bouncy texture.
4️⃣ Blanch the Tang celery until it becomes tender. Remove from heat and shred into thin pieces.
5️⃣ Cut the bamboo fungi lengthwise and stuff them with the shrimp paste. Roll each bamboo fungi piece into a cylinder and tie with a piece of shredded Tang celery.
6️⃣ Bring water to a boil and steam the rolls for 5 minutes. Or steam for 6 minutes for a home stove .
7️⃣ Mix cornstarch slurry, fish sauce, chicken bouillon powder, 1/2 tsp sugar, and salt to create a thick sauce.
8️⃣ Heat oil in a small pot, pour the sauce into the pot and cook until it thickens. Add one egg white (some people add the egg white after turning off the heat). Pour the sauce over the bamboo fungi rolls.

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