Steamed mushrooms with five fresh ingredients

1

Mushrooms, tomatoes, oil gluten, onions, bell peppers, lotus roots, eggs.

2

Take four big mushrooms, four oil gluten, half bell peppers, half tomatoes, and half lotus roots. Cut two thin slices of onion.

3

Wash the big mushrooms and cut a cross pattern on the top of the mushrooms. Don't cut them through! Cutting the cross pattern is not to look good, but to use the chopped mushrooms. Chop all the shredded mushrooms, half green peppers, half lotus roots, half tomatoes, and two slices of onions.

4

Put a little oil in a frying pan and spread the eggs into small pancakes.

5

Take the outer ring of the egg cake and cut it into shredded eggs. Cut the entire egg cake into four pieces and save it for padding under the mushrooms.

6

Use scissors to cut a small round mouth of the oil gluten and prepare to brew the stuffing. Tear up the cut part and place it in the stuffing.

7

There is still some oil in the pan where the egg cake is fried. Heat the pan, put the stuffing into the pan, and add a little salt. The glutton adds up to one gram of salt to the little stuffing. Because as the saying goes: steamed salty and boiled lightly. We're going to steam it later. Stir fry the stuffing until done. Let it dry for a while, and then let it cool before making meatballs. Anyway, the claws of a glutton are very delicate and afraid of being hot!

8

When the stuffing is cooled, it is actually fine as long as it is not too hot. Use a small stainless steel spoon to fill the oil gluten little by little, ho! Why is the glutton's technique so precise? I just brewed four meatballs and ran out of stuffing.

9

Take the plate, place the mushroom bowl upside down, and place the four brewed meatballs in the mushroom bowl face down. Boil water over high heat, add the water when it boils, and steam for 10 minutes. I think my mushrooms are relatively big and usually take 8 minutes to steam them. I was afraid that they would not be ripe, so I steamed them for 10 minutes.

10

The remaining half of the tomato was cut into a small flower. Cut another leaf with green pepper. Cut four egg cakes and place them under the mushrooms. Is this what it looks like? So ugly! It can't be delicious.

11

It's a real loss to catch up with Alzheimer's attacks! I haven't made the sauce yet! Oh, there is also soup and water for steamed meatballs. Pour the steamed meatballs into the pan, add some tomato sauce, mix a little water starch, and make a thick sauce.

12

Pour the thick juice on the meatballs. That's right. Only then can it taste delicious. It would look much better this way. The tomato flowers also look beautiful.

Shiitake mushrooms are fungi food with high protein, low fat, polysaccharides, multiple amino acids and multiple vitamins. Mushrooms are the second largest edible fungus in the world and one of my country's specialties. They are known as "mountain treasures" among the people. It is a fungus that grows on wood. It tastes delicious, has a refreshing aroma, and is rich in nutrients. It is known as the "Queen of Plants". Mushrooms are rich in vitamin B groups, iron, potassium, and vitamin D (converted into vitamin D after sun exposure). It is said that the first person to invent this technology was Wu Sangong (real name Wu Yuyu) from Longxi Village, Longxi Township, Longquan County, Southern Song Dynasty. [Note: Its jurisdiction is currently under the jurisdiction of Qingyuan County, which is now a native of Qingyuan]. In the history of human mushroom cultivation, the earliest and most complete documentary materials left behind are 185 words in the Longquan County Annals compiled by He Dan in 1209 AD, the second year of Jiading in the Southern Song Dynasty. "Fragrant mushrooms (xn) are only found in deep mountains to the shade. The method is: use dry wood, olive wood, known as mushroom wood, first cut down the ground deep in the mountains, use an axe to mottle the wood skin, wait for it to be flooded, and after two years, the mushrooms emerged. In the third year, they emerged. Every time after the beginning of spring, the earth qi is vented and the thunderstorms shake, it is handed over to the wood, and bamboo strips are used to wear and hang them and bake them. At the turn of autumn and winter, when the wood is knocked again, the mushrooms emerge from among them, called Jingying Mushrooms. However, after the rain, there will be more, and the products produced are also the same as the spring method, but they are not as thick as spring mushrooms. Most of them are thick and few, and the fragrance will be better. There is also a kind of mushroom that grows towards the sun at the appropriate Qingming Festival and dries itself on the wood. It is called Japanese mushroom. This mushroom is particularly good, but it is rare. This spring, the mushroom is dried in the sun. It is also called Japanese mushroom, and its fragrance is also good."