Accessories: appropriate amount of salad oil, appropriate amount of salt, appropriate amount of onion and ginger, appropriate amount of pepper, appropriate amount of cooking wine, appropriate amount of MSG, appropriate amount of soy sauce, appropriate amount of water powder.
How to make meat stuffed with mushrooms
1. Wash the mushrooms and soak them in warm water until soft. Remove the stems and set aside the water used for soaking the mushrooms.
2. Add appropriate amount of mushroom soaking water, salt, monosodium glutamate, soy sauce, pepper, minced ginger, and cooking wine to the meat filling and stir evenly.
3. Stuff the cap with meat filling.
4. Cut the washed whole rapeseed in the middle, blanch it in boiling water with salt and salad oil, and put it on a plate for later use.
5. Place in a steamer and steam for ten minutes.
6. After ten minutes, pour out the juice from the steaming process and set aside.
7. Add a little oil to the wok, stir-fry the green onions until fragrant, pour in the steamed vegetable juice, add a little gouache to thicken the gravy.
8. Load the plate.