mushroom cup
By MyrlFunk
Ingredients: chicken essence
Recipe Recommendations
- meat emulsion 225g
- mushrooms the 15
- tofu 100g
- cabbage 8 trees
- green onion appropriate amount
- ginger appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- cornflour appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for mushroom cup
1
Preparation ingredients: 225g meat paste, 100g tofu, add 1/3 teaspoon salt, 1/4 teaspoon sugar, 1/6 teaspoon chicken essence, 1/6 teaspoon white pepper powder, 1 tablespoon raw flour, 1.5 teaspoon Shaoxing wine, 1 tablespoon soy sauce, 1 tablespoon sesame oil.
2
Add 2 tablespoons chopped green onion, 1 teaspoon ginger juice, and 2 tablespoons water, and stir in one direction with chopsticks until the filling is strong.
3
Wash the mushrooms, cut off the stalks, and dry them with kitchen paper.
4
Dip the mushrooms with a thin layer on the cornflour.
5
Spread the meat paste on the mushrooms, add half a cup of water to the pan, boil the water, cover the lid, and simmer over medium to medium heat for about 6 minutes.
6
Pour water into the cabbage, rinse with plain water, drain and place on a plate for later use.
7
Add some sugar to the remaining juice from boiling mushrooms, add 1 tablespoon of oyster sauce, and use cornflour to make a thin sauce.
8
Place the cooked mushrooms on the heart of the cabbage, sprinkle with chopped green onion sesame oil, and pour with the sauce.