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How to steamed mushroom meat stuffing is delicious and simple

1. First, cut off the stalks of fresh Lentinus edodes and wash them well. Chopped onion, ginger and garlic. Take a large bowl, put the pork stuffing into the bowl, add the right amount of chopped spring onions, ginger and garlic, cooking wine, light soy sauce, white pepper and cooking oil, stir well. Fill the shiitake mushrooms into the meat stuffing and gently rub it with your hands to fully mix the shiitake mushrooms with the meat stuffing to make the taste richer.

2. Wash the shiitake mushrooms, control the moisture, cut into small pieces and set aside. Put the pork stuffing into a bowl, add minced ginger and garlic, appropriate amount of soy sauce, cooking wine and salt, stir well in one direction, so that the seasoning is fully integrated into the meat stuffing. Put the well-stirred pork stuffing on the sliced shiitake mushrooms and spread it flat. Add an appropriate amount of warm water to the waterproof plate, put the shiitake mushrooms with pork stuffing on the waterproof plate and cover with the lid.

3. When preparing meat stuffing, do it yourself or ask the store to grind it up, add minced carrots, chopped onions and ginger, then add oyster sauce, salt, delicious soy sauce, eggs and appropriate amount of cooking wine to deodorize. Stir the meat stuffing well and let the seasoning blend well. Drain the shiitake mushrooms, fill the meat evenly, and arrange them on a plate. Add water to the steamer, boil the shiitake mushrooms and steam for 10 minutes over high heat. Pay attention to the heat to avoid the meat being too old or undercooked.

4. Remove the roots of Lentinus edodes and wash them. Please click to enter the picture description under the pot James water spare. Please click on the input picture to describe the meat stuffing with chopped spring onion and ginger, salt, chicken essence and thirteen fragrances. Please click on the input picture description to add soy sauce, add cooking oil and stir well. Please click to enter the picture description to put the meat stuffing on the shiitake mushrooms as shown in the picture and steam for 20 minutes. Please click to enter a picture to describe the steamed mushroom meat.

How can I make steamed mushroom meat stuffing?

Steaming: put the steamer into a steamer that has been preheated with water and steam over high heat for 8-10 minutes. The specific time is adjusted according to the size and thickness of mushrooms and meat stuffing. Steam until the meat stuffing is well done and the mushrooms become soft. Seasoning: after steaming, sprinkle some chopped onions to increase aroma, sprinkle with appropriate amount of steamed fish soy sauce to improve freshness, or add other seasonings according to your own taste. Serve: serve the seasoned steamed mushroom meat on the table and eat it while it is hot. It tastes best.

Ingredients: the number of mushrooms, salt, black pepper, cooking wine, oil consumption, soy sauce, meat mushroom grams, 1/3 spring onions, starch. Wash the mushrooms, dig out the mushroom legs and use your hands directly. Chopped mushroom legs. Chopped mushroom legs with meat stuffing, oil consumption, soy sauce, salt, black pepper. Stir and remember to move in one direction.

Steaming: bring to the boil with water in a steamer, put the stuffed mushrooms on a steaming plate and steam for about 15-20 minutes until the meat is done. Decoration: take out the steamed mushrooms and sprinkle them with chopped garlic or coriander to add color and flavor. Serve: put the steamed mushrooms on a plate and match them with some steamed fish soy sauce or homemade sauce according to your preferences.

Remove the tenderloin fascia, cut it into small pieces, then chop into meat, wash the small onions and mushrooms. Set aside the mushroom water. Cut the onion and mushroom into small particles of the same size as the minced meat. Put half the onions and mushrooms into the beef stuffing and mix well with the seasoning A (light soy sauce 10ML, soy sauce 2ML, cooking wine 5ML, 15 grams of ketchup, 2 grams of black pepper, 2 grams of salt, 2 grams of sugar, 3 grams of starch, 5ML of olive oil).

Cooking method: meat mushrooms can be baked in the oven, can also be fried or steamed cooking. When baking, preheat the oven to 180-200 degrees Celsius, put the mushrooms on a baking pan and bake for about 15-20 minutes according to the size and thickness of the meat stuffing. When frying, you can refuel in a pan and fry slowly over medium heat until golden on both sides. When steaming, put the mushrooms in a steamer and steam over high heat for about 10-15 minutes.

Can pork stuffing be cooked by steaming for 15 minutes?

Steamed pork dumplings can be ready for 20 minutes. Steamed Jiaozi with meat stuffing is usually put in a steamer for about 15 minutes. In order to ensure that the meat can be cooked thoroughly, it should be steamed to about 20 minutes. Steamed Jiaozi can be put in the refrigerator for frozen storage, which can be stored for 4-5 months. When eating, you can directly take the horn out of the refrigerator and put it into the steamer without thawing.

Not necessarily familiar. The steaming time of steamed buns is related to cooking firepower, number of steamed buns and stuffing, such as steaming 7-8 steamed buns in a pot, it usually takes 20 minutes to steam after boiling water, because the meat stuffing is more difficult to cook than vegetarian stuffing, and if the number of steamed buns increases, it is necessary to extend the time to avoid uncooked stuffing, which irritates the stomach and intestines and causes abdominal pain, diarrhea and other symptoms.

Steamed pork stuffing for 15-20 minutes before the meat stuffing will be cooked, meat stuffed dumplings will be steamed for a little longer. Vegetarian dumplings are usually steamed for 10 minutes. Just wrapped dumplings must wait for the water to boil before steaming, otherwise it is easy to steam the dumplings, resulting in the phenomenon of sticky pot.

The pork stuffing can be steamed for 15 minutes after the water in the steamer boils. Generally steamed dumplings, the steaming time of meat stuffing is longer than that of vegetarian stuffing. Vegetarian dumplings are steamed for 10 minutes, while meat dumplings need to be steamed for 15 minutes, because the protein in meat is more difficult to cook than vegetables, and if the meat is not steamed, it will increase the burden of digestion, and even infect parasites and parasites in meat.