Steamed mushroom box(qing zheng mo gu he )

Steamed mushroom box

Introduction:

Production steps:

Step 1: dice the carrot

Step 2: add appropriate amount of water into the small pot, and soften the diced carrots. Take out and set aside

Step 3: remove the root of the mushroom

Step 4: chop the roots

Step 5: cut the pork into thick slices

Step 6: add the sliced meat to the chopped mushroom roots and chop them into meat paste

Step 7: add the soft diced carrots to the meat paste and chop them well

Step 8: put the meat sauce into a bowl and beat in an egg

Step 9: add a little salt, monosodium glutamate, sugar, rice wine, starch, and stir along one direction with chopsticks

Step 10: put the right amount of meat sauce into the mushroom

Step 11: add a lot of water to the pot and bring to a boil

Step 12: add a medlar to each meat stuffing for decoration

Step 13: steam over high heat for 8-12 minutes

Step 14: after steaming, take out the mushrooms and put them on a plate. Pour the steamed juice into the pot

Step 15: add a little salt and msg to taste

Step 16: take a little starch to make water starch

Step 17: add water starch to the juice and stir well

Step 18: pour the juice on the mushroom

Materials required:

Mushroom: 150g

Pork: 80g

Carrot: 50g

Egg: 1

Medlar: 5

Salt: right amount

MSG: right amount

Sugar: right amount

Yellow rice wine: right amount

Starch: right amount

Note: 1. The mushroom is a little bigger, so the meat is more. 2. It's OK not to add carrots in the stuffing. I'm really much better. I just want to use carrots

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Qing Zheng Mo Gu He