Mushrooms on land and water
Overview
I made this water and land mushroom cup today. It was given to me by my old man who was my military advisor. He said he wanted to consecrate the newly added Jiuyang iron cauldron at home! This dish uses shrimp and pork which goes well together and tastes fresh enough. There is no need to pickle or salt the mushrooms in advance, because when steamed, they will absorb the soup of the meat and shrimp, and the fungi themselves are very fresh, and the taste is... amazing~~
Tags
Ingredients
Steps
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Wash the shrimps, remove the shrimp lines and peel the shrimps.
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Wash the pork, wash the ginger, and chop together with the shrimps.
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You can chop them into small pieces first, which will make them easier to mince and mix evenly.
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Put the minced shrimp meat into a container, add an appropriate amount of salt, cooking wine, and an egg white, use chopsticks to stir in the same direction until it is strong, and set aside.
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Wash the mushrooms and break off the roots. If you want to eat more stuffing, just like me, use a knife to directly dig out the roots of the mushrooms and dig deeper.
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Use a spoon to scoop the minced shrimp meat into the pits of the mushrooms. You can puff them up a little. The more stuffing, the more delicious it is~
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After everything is assembled, place it on a plate and place it in the steaming rack that comes with the rice cooker.
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I put it in and steamed it while the rice was cooking, so I still chose the standard rice button. When the rice is cooked, the mushrooms are also cooked.
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Finally, put it on a beautiful plate and sprinkle with chives.
