Shiitake Mushroom Shrimp

Name: Shiitake Mushroom Shrimp
Total time: 15 min
Yield: 1
Cuisine: Chinese
Ingredients: 7 shrimp; 6s Shiitake Mushrooms; 1/2 root carrot; a little Chopped ginger onion; 1 tablespoon Cooking Wine; 1 teaspoon Soy sauce; a little salt; a little White pepper

by Topo Create NX

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

1

Shiitake mushrooms are fresh in February and March. They are good for stewing soup, hot pot and stir-fry. It tastes good, is quick to make, easy to digest and rich in various vitamins and full of nutrients.

There are also many ways to make fresh shiitake mushrooms, such as stir-fried and solemnly stewed. Today we find a versatile partner for it, to make a high-value, high-nutrition: shiitake mushroom shrimp.

The method is actually very simple: remove the stalks of the shiitake mushrooms, stuff them with the mashed shrimps, and steam them once it is properly cooked. It can be out of the pot in 10 minutes.

The steamed shiitake mushrooms are fresh and juicy, and the shrimp meat is tender and tender, and it tastes very refreshing. Whether it is the daily home or the party banquet as the main course, it is not inferior to the table.

Ingredients

7 Shrimp
6s Shiitake Mushrooms
1/2 root Carrot
a little Chopped Ginger Onion
1 tablespoon Cooking Wine
1 teaspoon Soy Sauce
a little Salt
a little White Pepper

Shiitake Mushroom Shrimp

1. Wash and drain fresh prawns.

2. After removing the shells, cut off the heads and tails of the shrimps, pick out the shrimp threads and chop them, add the chopped green onion and ginger, and mix well with appropriate amount of cooking wine, light soy sauce, salt, and white pepper.

3. Peel and chop carrots and add to shrimp paste.

4. Stir well and the shrimp paste filling is ready.

5. Wash the shiitake mushrooms to remove the stalks of the shiitake mushrooms (fresh shiitake mushrooms are easier to hide sand and need to be washed several times).