Ingredients: 6 fresh mushrooms, about180g of pork head. Seasoning: 0.4 teaspoon of sugar, salt, soy sauce 1 teaspoon, 0.3 teaspoon of sesame oil and a little chicken essence; 0.5 teaspoon of wine, proper amount of starch and half an egg white.
Chop pork into minced meat, add all seasonings in seasoning 1, and stir in one direction with chopsticks for later use; Clean the mushroom, squeeze out the water, and cut a cross knife on the surface of the mushroom with a knife; Coat the bottom of the mushroom with a thin layer of dry starch; Put that meat stuffing into a mushroom box; Put a proper amount of water into the steamer, put in the mushroom box, cover tightly, and steam for about 15 minutes after the fire is boiled; There will be some soup in the mushroom bowl after steaming. Pour the soup into a small bowl, add water starch, stir well, then pour it into the pot and boil it into sauce; Pour the sauce on the mushroom box.
The second approach
Ingredients: mushroom with pedicel120g, minced meat 90g, chopped green onion 5g. Seasoning: 2g of salt, 2g of chicken powder, 3g of sugar, 8g of dry starch, soy sauce10ml, water starch10ml, sesame oil and olive oil.
Put the meat stuffing into a bowl, add soy sauce, sesame oil and white sugar, add 1 g salt and 1 g chicken powder, mix well, add dry starch and mix well; Take a proper amount of mixed meat and put it on the mushroom, then cover the mushroom; Take an electric steamer, put it into the finished mushroom box, adjust the time knob, steam for 15 minutes until cooked, and take out the steamed mushroom box; Boil water in the pot, add salt, chicken powder, water starch and olive oil to make a thick sauce, pour it on the mushroom box and sprinkle with chopped green onion.
The third approach
Ingredients: pork belly and mushrooms. Accessories: shallots, edible salt, sugar, monosodium glutamate, corn flour, soy sauce, eggs, edible oil and parsley.
1, wash the pork belly first, peel it (I personally prefer it, because the pigskin is hard, I like to peel it off), cut the meat into cubes, and then chop it into minced meat (there is a meat grinder that can be used directly instead), and put it on a plate for later use; Cut the green onion into chopped green onion, put it in a dish filled with meat stuffing, then add appropriate amount of soy sauce, edible salt, sugar, monosodium glutamate, appropriate amount of raw flour (raw flour is mainly used to strengthen the viscosity of meat stuffing) and appropriate amount of cooking oil, and stir evenly (you can stir directly by hand, depending on your personal habits) for use; Beat the eggs into a bowl and mix them evenly, then pour them into a dish filled with meat and mix them evenly (you can also grasp them directly by hand, depending on your personal habits) for later use; Wash the mushrooms first, remove the stems in the middle with scissors (scissors are more convenient), and then soak them in warm water until they become soft.
2. Soak the shiitake mushrooms in salt water for a while, and take out the dried water for later use; Take the processed shiitake mushrooms, spread them flat on the chopping block, with the shiitake mushrooms facing down, sprinkle with a proper amount of raw flour, then put the meat stuffing on each shiitake mushroom, put it neatly on the plate, and then cover the cooked shiitake mushrooms with shiitake mushrooms without meat stuffing, thus forming a shiitake box; Put the finished mushroom box into the pot and steam for 10 minutes. Add cornstarch, soy sauce, edible salt and monosodium glutamate into the bowl, stir into cornstarch water, heat the pot, add appropriate amount of cooking oil, and then pour the cornstarch water into the pot to boil. Pour the prepared raw powder water on the mushroom box, sprinkle with a little parsley, and the delicious steamed mushroom box will be ready.