How long to steam mushrooms stuffed with meat

Shiitake mushrooms are a vegetable with high nutritional value and are also a delicious food that many people like to eat. There are many ways to eat shiitake mushrooms, and they can be paired with many ingredients to make delicious dishes, such as shiitake mushrooms stuffed with meat. There are many ways to cook mushrooms stuffed with meat. Below, I will introduce to you in detail the method of making stuffed mushrooms with meat and its nutritional value!

1. Method 1

Soak the mushrooms and set aside.

Add soy sauce and cornstarch to the minced meat, mix well and set aside.

Spread 1 tbsp of minced meat on each mushroom and place in a deep plate. Pour mushroom juice and salt on top.

Steaming

It only takes 12 minutes. You can also cook it with rice in a rice cooker.

Note: If using a microwave, microwave on high for 5 minutes.

2. Method 2

1. Select 10 large fresh mushrooms;

2. Put the mushrooms in the shape of umbrellas into water, wash and soak for about ten minutes;

3. Use a knife to remove the mushroom stems, drain and set aside;

4. Add appropriate amount of salt, sugar, cooking wine, soy sauce, cornstarch, chopped ginger and green onion into the pork filling, add a little water and stir evenly with chopsticks in the direction of

Use a small spoon to spread the prepared meat filling into the mushroom cups one by one;

5. Place the stuffed mushrooms with the meat filling facing up in a deep bottom plate;

6. After the water in the steamer boils, place the mushroom plate on the steamer and steam over high heat for about 15 minutes, then turn off the heat;

7. Wash the green leaves, blanch them in boiling water until they are cooked, then remove and drain;

8. Place the greens on a plate with the leaves facing outwards;

9. Take out the mushrooms from the steamer, place them flat on the leaves in the plate with the meat filling facing up, and save the soup from the steamed mushrooms for later use;

10. Heat the wok, add a little sunflower oil, add shredded green onion and ginger, stir-fry until fragrant, then add shredded red pepper and stir-fry for a few times. Then pour in the soup of steamed mushrooms and bring to a boil. Add the prepared water starch to the soup. After the soup is reduced over high heat, sprinkle in chopped green onion, add a little sesame oil and turn off the heat. Use a spatula to evenly pour the soup on the mushrooms in the plate.

3. Method 3

1. Remove the stems of the mushrooms and clean them. Grind the pork leg meat into minced meat and set aside.

2. Blanch peas, carrots, and corn kernels, drain and chop (leave a few peas for decoration), peel and chop water chestnuts (pears can be used instead if water chestnuts are not available), and chop ginger;

3. Add chopped peas, carrots, corn kernels, water chestnuts, and ginger to the meat filling, add appropriate amounts of salt, white pepper, MSG, soy sauce, and sesame oil and mix well;

4. Fill the mushroom bowls with the meat filling. After filling, place a whole pea in each mushroom bowl as decoration;

5. Pour water into the steamer, bring to a boil over high heat, add the stuffed mushroom bowl, and steam for about ten minutes;

6. Heat the wok and add a small amount of oil. When the oil is about 70% hot, scoop two spoons of garlic chili sauce and stir-fry evenly. Sprinkle in appropriate amount of sugar and soy sauce and continue to stir-fry.

7. Take a small bowl, mix the starch with water, pour it into the wok, stir well, and turn off the heat;

8. Take out the mushroom bowl from the steamer, place it on a plate, and pour the fried sauce on it.