Spring bamboo shoots with mushroom(rou gu niang chun sun )

Spring bamboo shoots with mushroom

Introduction:

"The fresh bamboo shoots from Qingcheng Mountain in Sichuan are very tender. I love eating bamboo shoots, especially fresh ones, so I brought back a lot of them. Some of them were used for cooking, and others were processed and pickled. Today's fresh bamboo shoots are delicious with wild mushrooms. "

Production steps:

Step 1: cut the fresh shoots according to the texture

Step 2: put a small amount of salt in the water and boil for 10 minutes to remove the bitter taste of fresh bamboo shoots

Step 3: take the root part suitable for stuffing, dry the surface with dry cloth, and then set aside.

Step 4: the northeast wild Tricholoma matsutake is blistered in advance

Step 5: take the amount you need and squeeze the water with a dry cloth. This can be well combined with the meat and is easy to taste,

Step 6: cut the pair in half

Step 7: add minced ginger, salt, yellow rice wine, soy sauce and pepper to the meat. Stir in one direction until the meat is strong.

Step 8: insert the Tricholoma matsutake, and then add the meat stuffing into the spring bamboo shoots

Step 9: put all the peas on the plate, garnish with peas and steam for 12 minutes.

Step 10: pour the extra soup into the frying pan, add the right amount of oyster sauce and boil it into sauce

Step 11: pour the soup on the bamboo shoots and put it on the table.

Materials required:

Spring bamboo shoots: 2

Minced meat: 150g

Tricholoma matsutake: 4

Salt: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Oyster sauce: right amount

Note: when using bamboo shoots and mushrooms, it's easier to dry and squeeze out the water, so that the meat stuffing can be combined with bamboo shoots and taste better, so this step is necessary!

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Rou Gu Niang Chun Sun