Five-flower meat 250g seasoning cooking oil moderate salt moderate Shiitake mushrooms 3 production method

Prepare half a kilogram of five-flower meat three soaked mushrooms

Meat and mushrooms are first cut, and then slowly chopped.

It is recommended to chop by hand to get a better texture when eating.

Put the chopped meat in a bowl, put potato flour, salt, oil, abalone sauce. Mix evenly.

Find a stainless steel plate, pour some oil inside. Make good meatballs, not easy to stick to the plate.

Shape the meat into small balls and put them on the plate.

Steam the meatballs in a steamer for twenty minutes.

Mushrooms, pork, lotus root, cucumber.

Eggs, cornstarch, salt, chicken essence, green onion, ginger, soy sauce.

Pork filling: half fat and half lean water chestnuts peppercorns onion ginger five spice powder salt broth egg anise practice

1, water chestnuts washed and peeled 2, patted with a knife

3, onion and ginger finely chopped soak in boiling water, peppercorns also soaked in boiling water as long as the peppercorns in water

4, the meat filling to add the water chestnuts, add the eggs

5, hit in one direction, add salt, Five-spice powder

6, while stirring in one direction while a little bit of onion and ginger water, pepper water until the meat mixture is slightly strong

7, the bottom of the plate smeared with oil, will be stirring the meat mixture with the hands into a large ball

8, frying pan into a small amount of oil, will be the balls in the pan and slowly rolling slightly frying gently removed to be used

9, pot of stock Add onion and ginger seasonings and boil over high heat

10, the fried balls into the soup

11, into a large bowl, on the pot to open the pot, steam over medium heat for 45 minutes can come out after you can skim off a little floating oil, pick up onion, ginger and star anise

1, the mushrooms cleaned, dried and loaded on to the plate.

2, the meat mixture is about 4 two or so can be, into the appropriate amount of lotus root (chopped), can also be replaced with horseshoes.

3, put the egg, cornstarch, salt and chicken essence, a small amount of water, in one direction, mix into a puree.

4: Fill the mushrooms with the meat mixture, then steam them for about 15 minutes.

5: Prepare the auxiliary ingredients, seasoning sauce, minced ginger, minced green onion, a little salt and chicken essence, soy sauce, a little water.

6, cut cucumber slices, plate, steamed after the pot of meatballs on the cucumber slices, a small amount of oil in the pot, after the opening of the pour into the juice, boiling thickening.

1. net meat peeled and chopped; 2.? Vermicelli soaked in water, standby; 3.? Peel water chestnuts, wash and dice;

4.? Magnolia slices soaked, washed, to 4/5 cut into 2 mm square dice, 1/5 cut into slices;

5. cabbage to remove the old leaves, take the tender heart cut into pieces; 6.? Gluten soak a broken in half; 7.? Mushroom dip, remove the tip, wash, slice;

8. minced meat, diced water chestnuts, diced yucca slices in a bowl, add 250 ml of broth, soy sauce, soy sauce, monosodium glutamate, fine salt and beat vigorously into the stuffing;

9. cabbage, gluten bubble blanched in boiling water, and water vermicelli with the laying of the plate;

10. will be squeezed into the stuffing of 18 balls, the inside 7 outside 11 put on a plate of ingredients, and then sprinkle with mushroom pieces, sliced mushrooms, sliced;

9. the filling is a good idea, but it is not the only thing. Then sprinkle with slices of portobello mushrooms, yucca slices, steamed on the cage is ready.