The mushroom stuffed meat I ate in the restaurant tasted good, but it was just too greasy, too oily, too oily.
I improved it myself when I went home and added cabbage. It tasted very good. The meat filling was juicy, the mushrooms were smooth and tender. The cabbage was refreshing and delicious, but not greasy. Haha, don't praise yourself so much. Don't shoot, don't shoot, haha.
Stuffed meat with mushroom
By MerlWalsh
Recipe Recommendations
- mushrooms appropriate amount
- meat appropriate amount
- cabbage appropriate amount
- broth appropriate amount
- ginger appropriate amount
- Very fresh. appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
Steps for Stuffed meat with mushroom
1
Cut cabbage into strips and cook in stock stock with a little salt.
2
Remove the cabbage and set on a plate for later use, and keep the stock for later use.
3
Put minced ginger into the meat filling. The taste is very fresh, salt, five-spice powder, and chicken essence. Stir well and stir vigorously.4
Stuff the meat into the washed mushrooms.
5
Put a little oil in the pan, pat the meat surface with cornflour, remove the pan, and fry for 2 minutes over low heat.
6
Turn over and fry for another 2 minutes.
7
Add the stock of boiled cabbage and cook for another 3 minutes.
8
Remove the mushrooms and place them on the cabbage, thicken the juice in the pot and pour on the vegetables.Stuffed meat with mushroom Make Tips
Just a quick tip: When buying shiitake mushrooms, try to pick ones that are uniform in thickness and flat. To wash them, put water in a basin with a little salt and place the mushrooms with the gill side down on the water; this way, the dirt inside the mushrooms will settle into the water (a handy trick). The meat filling should be on the leaner side. If you don't have stock, you can use water with stock powder instead.