Morels Stuffed with Meat

Name: Morels Stuffed with Meat
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 10 Morels; 50g Minced meat; Some shallot; Some salt; 1 spoon Soy sauce; Some Water starch; Some carrot; Some green pepper; Some Red pepper; 1 egg

by Warm sunny

5.0 (1)

Favorite

49

Difficulty

Easy

Time

30m

Serving

2

For me, a foodie, Yunnan's fungus has always been a kind of magical existence, with a wide variety and delicious taste. This year I fell in love with morel mushrooms, a crisp and tender little cute thing. This is a hollow fungus with uneven surface that resembles a morel, hence the name morel. This is a very tender fungus, because it is hollow, it is very easy to break, and it needs to be treated with care. It is precisely because of the inherent hollowness of morels that are very suitable for stuffing. The disadvantage is that it is not easy to operate when stuffing meat, and it will be broken if you use a little harder. I simply cut open the cap with scissors, which made it a lot easier. Put the brewed morel mushrooms in a twist shape on a plate, and an egg is placed in the empty part of the stem. The visual effect is not bad. "

Morels Stuffed with Meat

1. Chop a small amount of green onions, add to the meat, add light soy sauce and stir well. (Don't put too much onion, just to get rid of fishy, too much seasoning will overwhelm the umami taste of the fungus)

2. Wash the morel mushrooms and cut off the roots to control the water.

3. Use scissors to cut a hole in the morels.

4. Stuff the mixed meat into the morel mushrooms.

5. Put the stuffed morel mushrooms on the plate.

6. Beat an egg in the stalk position (this step is only for beauty and can be ignored). Boil water in the pot and steam for about 10 minutes on high heat.

7. When steaming morel mushrooms, chop carrots and green and red peppers.

8. Take out the steamed morel mushrooms.

9. Pour the soup in the dish into a small pot, add the ground vegetables, add an appropriate amount of salt, boil and thicken the glutinous rice with starch with water.