Three Fresh Stuffed Mushrooms

Name: Three Fresh Stuffed Mushrooms
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 5s Fresh shiitake mushrooms; 50g pork; 5 Ice shrimp; 1 piece egg; Some carrot; 10g Chives; Some Cooking oil; Some salt; Some Cooking Wine; Some Soy sauce; Some sesame oil; Some black pepper powder; Some Sugar; Some Chicken Essence

by Find Wushuang

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Shiitake mushrooms are known as "mountain treasures" among the folks. It has delicious taste, refreshing aroma and rich nutrition, and is known as the "Queen of Plants". Shiitake mushrooms are rich in vitamin B complex, iron, potassium, pro-vitamin D (turned into vitamin D after sun exposure), sweet in taste and mild in nature. Indications loss of appetite, less gas and fatigue.
Shiitake mushrooms have a wide range of prevention and treatment of cancer and have been used in clinical treatment. Shiitake mushrooms also contain a variety of vitamins and minerals, which have a great effect on promoting the body's metabolism and improving the body's adaptability. Shiitake mushrooms can also treat diabetes, tuberculosis, infectious hepatitis, neuritis, etc., and can be used for indigestion, constipation, and weight loss.

1. Originally I wanted to use small rapeseed to blanch it for decoration. Later, because the plate was small and the dish was too big, it was discarded.
2. Because of the plate, I originally planned to make 5 stuffed mushrooms, but the plate was small and couldn't be squeezed, so I made 4. "

Three Fresh Stuffed Mushrooms

1. All ingredients are ready.

2. Wash the pork, slice first, then shred, then dice, and finally chop into minced meat.

3. Wash the ice shrimp, remove the head, remove the shrimp thread, and chop into puree.

4. Wash the chives and cut into the ends. Put all the minced meat, shrimp paste, and chopped chives into a bowl.

5. Break the eggs and beat the egg liquid into a bowl.

6. Add half a spoon of light soy sauce, sesame oil, cooking wine (half the amount of light soy sauce), black pepper, and starch in turn, then use chopsticks in one direction, stir well, and marinate for about 15 minutes.

7. When marinating the fillings, remove the stems of the shiitake mushrooms, and wash the shiitake mushrooms in clean water.

8. Wash the carrots, cut 5 round slices horizontally, and set aside.

9. Put the washed shiitake mushrooms on top of the carrots and set aside.

10. Put the marinated fillings into the mushrooms with a spoon.

11. Put the filled mushrooms in a steamer and steam for 20 minutes.

12. Serve the steamed shiitake mushrooms and let cool.

13. Heat the wok and pour a small amount of cooking oil.

14. Put a small amount of salt, chicken bouillon, and water starch into the pot.

15. Bring the gorgon juice to a boil on high fire, turn off the heat after it turns transparent. Pour the juice evenly on the shiitake mushrooms and serve.