【yunnan·taste】delicious and Rich-green Head Fungus Stuffed Meat

【yunnan·taste】delicious and Rich-green Head Fungus Stuffed Meat

1. The green head fungus cleans the sediment and separates the cap from the stalk. Note that the fungus should use a bowl-shaped cap, and if it is left for a long time, the cap will open, so if it is cooked for dinner, you must buy the green head fungus in the afternoon to avoid making meat.

2. Cut the separated stipes into thin slices, place them on the bottom of a bowl, and sprinkle with a little salt

3. Add appropriate amount of salt, white pepper, cornstarch, light soy sauce to the minced beef (just a little bit to enhance the flavor, if you put too much, it will take away the flavor), stir well and marinate for ten minutes

4. Stuff the marinated beef into the mushroom cap

5. After all is brewed, put it out evenly, drizzle with sesame oil and steam it in a pot.

6. It will be out of the pot in about fifteen minutes~ Since steaming will produce water, the soup is also very delicious~ The first time I posted the recipe, the pictures and everything were very sloppy. . .

Tips:

1. Due to limited materials, if shrimp meat is added to minced beef, it will be smoother and more delicious.

2. Since I don't like MSG, I didn't put it. If you like, you can add it to the soup after it is out of the pot.

3. Due to the different altitudes in different places, 15 minutes is only a rough estimate, and the steaming time is subject to the well-done beef.