Anhui cuisine comes from Huizhou and cannot be separated from the objective conditions provided by Huizhou's special geographical environment. Because it is located in the intersection of two climates, there is more rainfall, moderate climate, and extremely rich products. There are more than 1470 plants in Huangshan, many of which are edible. Wild animals live in the mountains. Huizhou is a mountainous area, and there are more species. Shanzhen and game constitute the unique features of Anhui cuisine's main ingredients: flower shavings, mushrooms, mushroom, mushroom, white fungus, black fungus, stone ear and alpine stone ear, fern, day lily, day lily, water celery, all of which used to be grown and collected in the wild.
The main characteristics of Anhui cuisine are heavy oil, color, shape and flavor. Braised fresh shrimp and stuffed mushrooms. Tender fresh mushrooms are served with fresh shrimp and chicken breast meat. Braised method makes them fresh and fragrant.
Stewed fresh shrimp and stuffed mushrooms
Recipe Recommendations
- mushrooms of 8
- base shrimp 100 grams
- chicken breast 150 grams
- salt appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- egg white appropriate amount
- starch appropriate amount
- white sugar appropriate amount
- salad oil appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- salty and fresh
- burn
- ten minutes
- ordinary
Steps for Stewed fresh shrimp and stuffed mushrooms
1
Wash the mushrooms and cut off the roots.
2
Wash the chicken breast and chop it into minced meat.
3
Peel off the skin of the kiwei shrimp, remove the shrimp intestines, wash and chop into minced meat.
4
Then place the chopped chicken and shrimp in a bowl and add the chopped ginger and chopped green onion.
5
Add the right amount of pepper.
6
Add a little salt.
7
Add a little starch.
8
Finally add one egg white and stir well.
9
Use a small spoon to spread the stirred chicken shrimp filling into the mushrooms one by one.
10
Put the pan on fire, add water to a boil, put the stuffed mushrooms into a plate, and place them in a cage and steam for 5 minutes over high heat. Remove it for later use.
11
Remove from another pan and add salad oil. When the oil temperature is 80% hot, add shredded ginger, chopped green onion, and garlic slices and fry until fragrant. Add about 10 ml of cooking wine.
12
Then add about 10 ml of special soy sauce king.
13
Add a little sugar.
14
Stir the soup evenly and add the mushrooms to simmer slightly.
15
Add the mushrooms and stew for about 2 to 3 minutes, add the blended water starch to thicken, and then serve the pan.
16
Wash the lettuce and lay it on the bottom of the plate. Serve the mushrooms on top of the lettuce.Stewed fresh shrimp and stuffed mushrooms Make Tips
1) Don't put too much salt in the meat filling. Because soy sauce is also needed in the soup. 2) The stuffed mushrooms should not be steamed for too long, so as not to get too old and the taste will not be tender.