This is a home-cooked dish that can be served on the table. It looks like a masterpiece of a professional chef, but it is actually very simple and tastes very good. The delicious shrimp meat filling is mixed with the rich flavor of mushrooms, making it full of flavor.
When selecting fresh shiitake mushrooms, they should be well-proportioned in size and full covers are suitable for making this dish.
Fresh shrimp and mushroom sauces
Recipe Recommendations
- fresh mushrooms 8 flowers
- shrimp meat 100 grams
- horseshoe 50 grams
- eggs appropriate amount
- yellow wine 10ml
- oyster sauce 10ml
- soy sauce 15ml
- salt 5 grams
- white granulated sugar 5 grams
- ginger powder 1 grams
- dry starch 15 grams
- water starch 10ml
- salty and fresh
- steamed
- three-quarters of an hour
- ordinary
Steps for Fresh shrimp and mushroom sauces
1
Wash the mushrooms, remove the stalks, drain the water and set aside.
2
Do not throw away the mushroom stalks and cut them into pieces for later use.
3
Wash the shrimp meat, drain the water and chop it, chop the water chestnut for later use.
4
Put the shredded powder into a basin, add rice wine, 3 grams of salt, ginger powder, dry starch, and eggs, stir in one direction until a gel is made to make the filling.
5
Fill the filling into the mushrooms and place into the plate.
6
Boil the water in the steamer over high heat, add the stuffed mushrooms, and steam over high heat for 8 minutes until cooked. Put the steamed mushrooms into another plate.
7
Pour the steamed water into a bowl, add oyster sauce, soy sauce, remaining salt, and white sugar and mix well.
8
Heat the frying pan and pour the mixed juice into the pan to boil, add water starch to collect the juice, and pour it on the steamed mushrooms.