Stuffed Shiitake Mushrooms

Overview

The meat filling absorbs the fragrance of the mushrooms during steaming, and the fragrance of the mushrooms catalyzes the taste buds. The two complement each other, and the taste is perfectly nutritious and harmonious.

Tags

• hot dishes
• common dishes
• cantonese cuisine
• maternity
• winter recipes
• banquet dishes
• full banquet of manchu and han dynasties
• lunch
• cooking wine
• coriander stems
• ginger powder
• light soy sauce
• meat filling
• mushrooms
• oyster sauce
• pepper water
• steamed fish with soy sauce
• minced green onion

Ingredients

Steps

1. 1 Method: 1. Select uniformly sized mushrooms and wash them; 2. Add minced onion, ginger, cooking wine, pepper water and a little salt to the meat filling and stir clockwise; 3. Place the prepared meat filling on the mushrooms;

   

2. 2 Bring water to a steamer and bring to a boil, add the stuffed mushrooms and steam for about 13 minutes; 5. Take a wok, add 2 tablespoons of oyster sauce, 2 tablespoons of steamed fish soy sauce, add the steamed mushroom juice, cook until slightly thick, then remove from the pot, pour it on top of the steamed stuffed mushrooms, and garnish with coriander stems;

   

3. 3 Look at the mushroom flowers blooming on the dinner plate!