How to make mushrooms stuffed with sauce

There are actually many things to pay attention to when it comes to making a good dish. Of course, cooking is not as difficult as everyone imagines. Everything is difficult at the beginning. First prepare the ingredients and seasonings, and then start making the sauce and stewed mushrooms.

1. Prepare the filling: mince the chicken breast, wash and peel the water chestnuts and chop them into small dices, soak the fungus and cut them into small slices, put them all in a bowl, sprinkle with onion, ginger, garlic powder and cooking wine to remove the fishy smell, add a little chicken essence and soy sauce to taste, use eggs and corn starch to increase the viscosity, and stir all the ingredients clockwise until the filling is firm.

2.1 Cooking: Mix steamed fish soy sauce, oyster sauce and mushroom water and set aside. Heat the pan, pour in a little oil, spread the stuffed mushrooms one by one on the bottom of the pan, and fry them on both sides over low heat for a while. After the aroma of the mushrooms comes out, pour in the sauce and simmer for a while.

3.2 Stuffed mushrooms: Remove the stems of the mushrooms, wash them, soak them in warm water, and set aside the mushroom water. Fill the mixed filling into the depressions of the mushrooms and press lightly with a spoon.

4. Prepare side dishes: While stewing the stuffed mushrooms, wash the rapeseed and blanch it in boiling water with salt.

5. Plating: Arrange the rapeseed along the edge of the plate, put the stuffed mushrooms in the middle, and pour the remaining soup in the pot on it. Done.

What do you think? The steps of making braised stuffed mushrooms with sauce that I will introduce to you today are simple and easy to learn. If you are interested, come and try it.