How to cook mushrooms? They are fresh, tender, nutritious and not greasy, and my family is not tired of eating them once every three days. Today I will tell you this delicious and detailed method. This dish is best for eating. Tender nutrition is not greasy, and our family eats it at both ends every three days. This dish tastes fragrant and soft, which is very suitable for children and the elderly. Here are the production steps! Food: mushrooms, chicken breast, starch, onions, garlic, Shanghai green, soy sauce, oil consumption, rice wine, salt, sugar and other practices.

Step 1: Prepare a bowl of Lentinus edodes in advance, cut off the roots at the bottom, then put it into the basin, pour in cold water, add a spoonful of starch, soak for 10min, prepare a handful of Shanghai green in advance, clean it and set it aside.

Step 2: Prepare a piece of chicken breast in advance, cut it into small pieces, then cut it into meat sauce, put it into a bowl, prepare a piece of ginger in advance, chop it with ginger foam, put it together with chicken breast, add a handful of onion, add a little rice wine, a spoonful of salt, a spoonful of soy sauce, a spoonful of oil consumption, and an appropriate amount of white pepper, then add an egg, stir it evenly in one direction and marinate it. 50600.00000000000 1

Step 3: Add sauce, add 5g salt, 6g sugar, 10g soy sauce, 4g oil consumption and 12g starch into the bowl, and finally add half a bowl of cold water and mix well.

The fourth step is to prepare a pepper in advance, clean it, shred it and cut it into diced peppers, prepare the whole garlic in advance, pat it and peel it, cut it into garlic paste with a knife and put it in a bowl for later use, and continuously clean the soaked mushrooms and put them in a bowl for later use.

Step 5: Pour water into the pot, add a spoonful of salt, drop a little vegetable oil, blanch the cleaned vegetables in the pot, then remove and drain the water for later use, then blanch the cleaned mushrooms in the pot, and then remove them and put them in cold boiled water to win cooling.

Then squeeze out the water by hand, cut two holes in the inside of the mushroom where it is not cut, then put it in starch and wrap it with a layer of starch, then put the dumpling stuffing on the smooth side of the mushroom, fold it, wrap it with a layer of starch and set it aside.

Step 6: Pour oil into the pot, put the cooked mushrooms into the pot, heat them to 50%, then slowly fry them with slow fire, turn over after frying until they are solidified, fry them until the surface is golden and crisp, and take them out for about 5 minutes to control oil and replenish water for later use.

Step 7: Start another pot, pour a little oil into the pot, stir-fry the pepper into the pot, then pour the prepared juice, cook until the juice becomes sticky, and turn off the heat for later use. Put the prepared Shanghai green in the pot, put the fried mushrooms on the Shanghai green, and then pour in the cooked juice, and the delicious mushroom stuffed meat will be ready.