Stuffed Mushroom Box
1.
Pick mushrooms with a diameter of about 5 cm, soak them in warm water for 30 minutes, and drain the water for later use.
2.
Cut the pork belly and dried tofu into cubes, mince the leeks, and beat the eggs one by one.
3.
Add 1 teaspoon of pork ribs flavor king powder, 2 teaspoons of light soy sauce, and half a teaspoon of chicken essence. After marinating for 15 minutes, add minced tofu, chives, and a teaspoon of oil, mix well together, and pour in half. Mix the egg liquid and a little cornstarch with your hands.
4.
Cut the stalks of the drained shiitake mushrooms and place them on a plate neatly with the stalked side up. Use a spoon to scoop the dried bean curd and chive mince, and then pour a little bit of egg liquid.
5.
Put the rice in the steamer of the rice cooker, the rice will be cooked, and the stuffed mushroom box will be steamed.
6.
Put a small bowl of water in the pot and boil, add a teaspoon of light soy sauce, a teaspoon of tomato sauce, a little oil, chicken essence, and a little chopped green onion. After it is boiled again, thicken with a teaspoon of water starch and pour it on the steamed mushroom box That's it.
7.
The combination of meat and vegetables is rich in nutrition, delicious and simple; it is a good dish for meal.
Tips:
As the saying goes: raw green onions are cooked with leeks, so when stuffing mushroom boxes, you should use steamed leeks instead of green onions.
