Mushrooms are known as "mountain treasures" among the people. It tastes delicious, has a refreshing aroma, and is rich in nutrients. It is known as the "Queen of Plants". Shiitake mushrooms are rich in vitamin B groups, iron, potassium, vitamin D (converted into vitamin D after sun exposure). They are sweet and calm in nature. Indications for loss of appetite, lack of qi and fatigue.
Lentinus edodes have a wide range of cancer prevention and treatment and have been used in clinical treatment. Mushrooms also contain a variety of vitamins and minerals, which play a great role in promoting human metabolism and improving the body's adaptability. Mushrooms can also treat diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can also be used for indigestion, constipation, weight loss, etc.
1. Originally, I wanted to use small rapeseed to blanch it and decorate it, but later, because the plate was small and the dish was too big, I was abandoned.
2. Still due to the plate, I was going to make 5 shiitake mushrooms, but the plate was small and couldn't squeeze it out, so I made 4.
Stuffed mushrooms with three delicacies
By BrettWunsch
Recipe Recommendations
- fresh mushrooms 5 pink
- pork 50 grams
- eggs one
- carrots appropriate amount
- chives 10 grams
- edible oil appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- black pepper appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Stuffed mushrooms with three delicacies
1
All ingredients are ready.
2
Wash the pork, slice it first, then shred it, then dice it, and finally chop it into minced meat.
3
Wash the frozen shrimp, remove the head, remove the shrimp string, and chop it into mud.
4
Wash the chives and cut them into pieces. Put the meat paste, shrimp paste, and chives into a bowl.
5
Break the eggs into pieces and beat the egg liquid into a bowl.
6
Add half a spoonful of soy sauce, sesame oil, cooking wine (half of soy sauce), black pepper powder, and starch in turn, then use chopsticks to stir well in one direction, and marinate for about 15 minutes.
7
When marinating the filling, remove the mushroom stems and wash the mushrooms in clear water.
8
Wash the carrots, cut the 5 round slices horizontally, and store them into a tray for later use.
9
Place the washed mushrooms in turn on the carrots for later use.
10
Use a spoon to put the marinated stuffing into the mushroom.
11
Put the packed mushrooms in a steamer and steam for 20 minutes.
12
Serve the steamed mushrooms and let them cool.
13
Heat the wok and add a small amount of cooking oil.
14
Put a small amount of salt and chicken essence into the pan, and use water starch to make a thin layer of sauce.
15
Bring the sauce to a boil over high heat, turn transparent, and turn off the heat. Pour the sauce evenly on the mushrooms and serve.