Description: Bamboo fungus, or Zhu Sun, is a fungus grown on the withered root of bamboo shoots. It’s one of the high-end ingredients in Chinese cuisine. Crispy and tender by taste, it’s full of nutrition. Containing 20% protein, it’s a good choice for vegetarian/vegan friends.
It can be used for treating inflammation, neurological and stomach diseases.
South China’s Miao community uses it for pain, injury, dysentery, cough, weakness, leukemia and colitis.
It is used for fever, sore throat, diarrhea, cough, hypertension and hyperlipidemia.
Consume it as a vegetable.
It is used as an ingredient in Chinese haute cuisine.
Use it in stir-frys and chicken soups.
Use it as toppings for salads, soups and add it to sausages and pickled items.
Stuff it with tofu and veggies.
The bamboo mushroom grows on bamboo plants.
When dried, it resembles loofah sponges.
It contains essential amino acids and multiple vitamins which makes it a medical valued food.
How to serve:
Bamboo fungus is usually cooked in soups, stews, and steams. Dried Bamboo Fungus needs to be soaked for hours until they puff up and then rinsed several times.
Steamed Bamboo Fungus Rolls Recipe
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 preheated 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.