Chinese Food
Braised quail eggs with minced meat in chicken sauce with mushrooms
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Our children call this dish saiabalone. One is that it looks like abalone in shape. The other is that it tastes more delicious than abalone. It's true that this dish has the high protein and low fat mushroom, which is known as the king of mountain treasures. There are also minced meat and nutritious quail eggs, which are made with the wife's fresh chicken juice. It's fresh, juicy and smooth. Our children can eat several at a time. They can't even let go of soup. It's delicious to eat rice with soup. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - shiitake mushroom, meat filling, quail egg, fresh chicken sauce, white pepper, ginger powder, cooking wine, salt, soy sauce, wolfberry, shallot, starch, Shuidian powder, edible oil, white sugar.
Step2:Clean the wolfberry, soak it in water for about 5 minutes, and drain it for use.
Step3:Clean the mushroom. Break off the stem of the mushroom (as shown in the figure). Reserve.
Step4:The meat filling is 200g. The actual usage is about 130g. To make meat filling, first remove the smell. Add 2 tablespoons rice wine, 2 tablespoons water, a little white pepper, a little ginger. Stir in one direction (about 100 times).
Step5:Then add 1 teaspoon of fresh chicken sauce, 1 teaspoon of soy sauce and 1 teaspoon of salt. Continue to stir in one direction (about 100 times). Stir until the meat is thick.
Step6:Put in the scallion. Drop 1 teaspoon of cooking oil on the scallion. Mix the scallion with oil. Then mix the scallion and the meat stuffing evenly for use.
Step7:Prepared meat filling for use.
Step8:Sprinkle a thin layer of starch on the mushroom Cup .
Step9:Use chopsticks to fill the mushroom cup with about 13g of meat filling. Then use chopsticks to dig a hole in the middle. The hole is about the size of quail eggs.
Step10:Put the mushroom filled with meat on a flat plate. Knock a quail egg on each mushroom filled with meat.
Step11:Put it in the steamer with gas. Steam for 8 minutes.
Step12:Put the steamed shiitake and minced quail eggs on another plate. Pour the soup into another wok. Add some water appropriately. Put 1 teaspoon of fresh chicken sauce.
Step13:Put in a little sugar after boiling. Add 1 tablespoon of water starch to thicken the sauce. The sauce is transparent, bright and delicious.
Step14:Pour the chicken sauce over the quail eggs with mushrooms and minced meat. Garnish with medlar and serve beautifully.
Step15:Finished drawings.
Step16:The unique flavor of this dish is that the meat stuffing is very delicious. It's wonderful to add 1 teaspoon of fresh chicken sauce for wife's enjoyment in the process of stuffing mixing. This 1 teaspoon of fresh chicken sauce plays a finishing role in making the meat stuffing fresh and distinctive.
Step17:The sauce combines the natural flavor of shiitake mushroom, the meat flavor and the fresh flavor of chicken juice. It's mouth watering. Sauce for mixin
Cooking tips:1. A little seasoning added to the meat filling refers to about 1g, that is, a little pinch. 2. Rice wine can be replaced by cooking wine. 2. When mixing the meat filling, you need to look at the texture of the meat filling. If the meat filling contains more water, do not put water. 3. If you can't break the stem of Lentinus edodes by hand, use a knife to help. 4. Starch is sprinkled in Lentinus edodes to stick and meat stuffing. The meat stuffing will not fall off the Lentinus edodes after steaming. 5. The amount of meat filling of each mushroom is only for reference. It can be increased or decreased according to personal taste. 6. Ginger powder can be replaced by ginger powder and ginger juice. There are skills in making delicious dishes.
