Fried Stuffed Mushrooms

Fried Stuffed Mushrooms

by salila

4.7 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

2

There are several ways to stuff mushrooms with meat: it can be steamed, fried, grilled, or braised. Today, my method is to fry first and then stew. The purpose of this is to make the mushrooms more flavorful. In fact, children don't like to eat shiitake mushrooms, but children can accept this kind of practice. And I personally love this dish. The fragrance of shiitake mushrooms and the deliciousness of pork are perfectly combined, and every bite is a treat. Shiitake mushrooms have the effects of strengthening the body’s immunity, delaying aging, preventing cancer and fighting cancer. It is beneficial to our body if we usually eat more.

Ingredients

Fried Stuffed Mushrooms

1. Prepare all the ingredients.

Fried Stuffed Mushrooms recipe

2. Chop the pork into puree, add ginger, stir-fry fresh dew, pepper, cornstarch and a little water, stir in one direction.

Fried Stuffed Mushrooms recipe

3. Add the chopped carrots and chopped green onion.

Fried Stuffed Mushrooms recipe

4. Add salt, peanut oil, and sesame oil and stir well.

Fried Stuffed Mushrooms recipe

5. Fill the minced meat into the mushrooms.

Fried Stuffed Mushrooms recipe

6. Smooth the surface slightly.

Fried Stuffed Mushrooms recipe

7. Also prepare a little red pepper and chopped green onion. Prepare a sauce: mix water, light soy sauce, and oyster sauce.

Fried Stuffed Mushrooms recipe

8. Put a little peanut oil in a pan, and fry the mushrooms in a pan over medium heat.

Fried Stuffed Mushrooms recipe

9. Fry on one side, the surface is browned, then turn over and fry again, fry the aroma of mushrooms. Pour in the juice that has just been adjusted.

Fried Stuffed Mushrooms recipe

10. Cover the pot and simmer for about 5 minutes. Add red pepper diced after the soup is thickened.

Fried Stuffed Mushrooms recipe

11. Finally, pour in a little water starch.

Fried Stuffed Mushrooms recipe

Tips:

I didn't put salt in the sauce, because oyster sauce and soy sauce have a salty taste.

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