Stuffed Quail Eggs with Mushrooms and Shrimps
1.
First, prepare the ingredients needed for cooking: fresh shiitake mushrooms, quail eggs, fresh shrimp, chives, and ginger, all washed and set aside.
2.
Use a small fruit knife to remove the roots of the shiitake mushrooms.
3.
Remove the shells of the shrimps, chop them into shrimp velvet on the chopping board, season with salt and set aside
4.
Place the processed shiitake mushroom cores on the plate facing upwards, use a small spoon to stuff the shrimp velvet into the shiitake mushroom cores, leaving a notch in the center
5.
Beat quail eggs one by one into the shiitake mushroom core stuffed with shrimp down
6.
Put the steamer into the water and bring to a boil. Put the mushrooms with shrimp and quail eggs on the steamer and steam for about 12 minutes.
7.
Turn off the heat regularly, open the lid and you will see the steamed mushroom quail eggs look cute like egg tarts. Change the mushroom quail eggs to a plate. Don’t pour the soup on the plate. Use it in the next step.
8.
Heat the wok over medium heat, pour the water from the steamed mushroom plate, add a little pure water to boil, add the water to the starch to thicken the soup, and season the light soy sauce
9.
Pour the mixed thin gorgon juice evenly on the steamed mushroom quail eggs with a long handle
10.
The light and delicious mushrooms and shrimp stuffed with quail eggs are ready, sprinkle with chives to decorate, and you can serve the table to coax your baby.
Tips:
Tips: When buying shiitake mushrooms, try to choose shiitake mushrooms that are uniform in size, deep in the umbrella, and smooth and uniform on the surface of the umbrella, so that it is easier to set the shape without turning over when putting quail egg liquid.
