Sphinx
By VicentaLakin
The fresh spring brought back from Qingcheng Mountain, very young. I love bamboo, especially fresh, so I brought back a lot of it, some of it for cooking, others for pickles. It's a beautiful northeast wild red pine mushroom。
Recipe Recommendations
- spring bamboo shoots of 2
- meat 150g
- Pine mushroom of 4
- salt appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Sphinx
1
Fresh springs cut by texture
2
Put a small amount of salt in the water and cook it for 10 minutes to remove the taste of bitterness
3
The root is suitable for the brewing, dry the surface moisture with dry cloth, and then stand by。
4
In the northeast, the red pine mushrooms were blistered with water
5
Take the amount you need, squeeze the moisture with a dry cloth, which is a good combination with meat and is easy to taste
6
Cut in half
7
The meat pap shall be filled with ginger paste, salt, yellow wine, soy sauce, pepper powder, which shall be mixed in one direction to the pate。
8
Put the mushroom in, and then put the meat in the spring
9
When it's all finished, it's put in a plate with a couple of peas and a cage of fire for 12 minutes。
10
Put the extra soup on the plate into the frying pan and add a proper amount of pelican oil to the juice
11
Put the soup on the table。Sphinx Make Tips
When using bamboo shoots and pine mushrooms, wiping dry and squeezing out excess moisture makes it easier for the meat filling to bind together and absorb flavors, so this step is essential!