Hakka meat stuffed with mushrooms(ke jia xiang gu niang rou )

Hakka meat stuffed with mushrooms

Introduction:

"I'm a typical Hakka woman, and my husband is a Hakka who grew up in Hunan. He likes to eat Hunan food stir fry. Besides Hakka food, Cantonese food (I prefer Cantonese food), Hunan food and so on. In my memory, my mother's favorite dishes are Hakka fermented tofu, fermented tofu clothes, fermented mushrooms, dried radish, and eggs. Anyway, I like fermented meat very much. We eat it with relish every time. Today's fermented mushrooms are not as delicious as my mother's, but they also have a mother like taste. I will continue to make good food and continue to serve the world. "

Production steps:

Step 1: chop the pork into pieces.

Step 2: wash the scallion and cut it into small pieces. Chop it as much as possible.

Step 3: wash the mushrooms, cool them, soak them for about 30 minutes (keep the water useful), and then cut off the stems.

Step 4: pour the onion and various seasonings into the meat stuffing, stir them evenly and put them for about 20 minutes, which is more delicious.

Step 5: evenly spread dried starch on the inside of mushroom.

Step 6: evenly brew the meat stuffing on the mushroom, and finally hold it tightly in the palm of your hand, so that the meat will be tighter and won't fall if it is fried.

Step 7: put it into the pot and steam for about 20 minutes.

Step 8: after steaming, take another pot, put the water soaked in mushrooms into the pot, add starch and a little soy sauce to make powder liquid, boil it, pour it on the mushrooms and serve.

Materials required:

Lentinus edodes: right amount

Streaky pork: moderate

Scallion: right amount

Ginger: right amount

Salt: right amount

Chicken powder: right amount

Oyster sauce: right amount

Peanut oil: right amount

Pepper: right amount

Note: 1, minced meat as much as possible to cut some, so convenient to eat, but also more fragrant. You can put shrimp in the meat (shrimp is more delicious than scallion) or other ingredients you like. 2. Mushrooms should be uniform in size and full in shape. 3. When steaming, turn the high heat to medium heat for 8 minutes. 4. The fermented mushrooms can be steamed and fried. The fried mushrooms are more fragrant, but the meat is easy to spread.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: onion

Chinese PinYin : Ke Jia Xiang Gu Niang Rou