Dried shiitake mushrooms 10 or so pho

Pork stuffing 200 grams

Pumpkin 150 grams pho

Walnut kernels moderate

Salt moderate

Materials wine moderate

Sugar moderate pho

Scallion and ginger water moderate

Dry cornstarch moderate each Moderate amount

Soy sauce moderate amount

Short Mushroom Abalone Practice

1. Soak the dried shiitake mushrooms for half a day in advance, so that they are fully soaked, dried shiitake mushrooms are close to the texture of meat, chewy, and it is not advisable to use fresh shiitake mushrooms. The water used to soak the mushrooms should not be poured out, but kept for later use. Chop the meat into puree to increase the viscosity of the meat filling, easy to shape, and more delicate taste. Add the right amount of salt for seasoning, the flavor should be adjusted slightly heavier, because the mushroom itself is not salty.

2. Add a spoonful of soy sauce, seasoning color. To a little cooking wine, to fishy. Add half a spoonful of sugar, sugar can play the role of freshness, make this dish fresh on fresh.

3. Put a few spoons of green onion and ginger water, through the aroma of green onion and ginger, not put green onion and ginger, so that eat up the taste of fresh ﹑ delicate texture.

With chopsticks in one direction, stir the meat mixture until strong. Take the dried shiitake mushrooms and dip them upside down in the dry starch, so that the meat and mushrooms can stick together tightly and the meat should not slip off.

4. Put the meat mixture inside the mushrooms, and put the meat mixture as high as two mushrooms. Then put half a walnut, "abalone" shape is done. The flavor of the walnuts and the freshness of the meat make it taste fresh and delicious.

Shape all the mushrooms into abalone at once.

5. Steam the mushrooms for 10 to 15 minutes. While the abalone is steaming, let's take care of the sauce. Peel the pumpkin, remove the seeds, and cut it into thin slices. Pour the water for soaking mushrooms into the pot, and don't pour in the dusty water at the bottom.

6. Pumpkin slices into the mushroom water, the aroma of the mushrooms and the sweetness of the pumpkin, just the right blend together, to make the pumpkin puree fragrant and sweet. After boiling over high heat, change to low heat and keep pressing with a spoon, the pumpkin can be changed into pumpkin puree. Pumpkin puree is done, "abalone" is also steamed, the pumpkin puree poured on the abalone, lifelike "artificial abalone" is done.