Chinese Food
Steamed vegetable, mushroom and shrimp in autumn
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I've always been fond of Lentinus edodes. I love it no matter how I eat it. Especially this way of eating. When I first came out of the pot, I made shrimp with Lentinus edodes wrapped in soup. When I took a sip, the soup overflowed. It was very delicious. Lentinus edodes are not only nutritious, but also have high medicinal value. Since ancient times, it has been regarded as a treasure of longevity. It can cure many diseases. Lentinus edodes is rich in vitamin D, which is good for bone growth and can prevent rickets and anaemia; the adenine and its derivatives of Lentinus edodes can reduce cholesterol and prevent cardiovascular disease; the rich vitamins and mineral elements in Lentinus edodes can improve human physiological function, prevent diabetes, promote digestion, strengthen body and nourish, clear away heat and detoxify; the double stranded ribose in Lentinus edodes is an antiviral interferon Inducer. Can resist influenza; lentinan has obvious inhibitory effect on cancer cells. Therefore, people often eat Lentinus edodes. It is helpful to enhance the resistance and immunity. It is suggested to eat more shiitake mushroom in autumn and winter. -
Cooking ingredients
Cooking Steps
Step1:Add Jiangrong, Huadiao wine, white sugar and soy sauce to the minced meat stuffing. Huadiao wine can remove the fishiness of the meat stuffing. White sugar can improve the freshness and fragrance. Add white sugar to the meat stuffing. It can make the stuffing more delicious. I only use raw soy sauce or delicious soy sauce to mix the stuffing. Do not use old soy sauce. Old soy sauce will make the stuffing lose its freshness. It has a sauce taste. If it is used to make cowpea stuffing, it must be added with sauce.
Step2:Add salt again. Stir in the same direction. Add water several times. Stir smoothly and then add the next water. The steamed meat will not taste too woody. Then add oyster sauce, white pepper and monosodium glutamate. Continue to stir evenly. White pepper adds fragrance. Oyster sauce adds freshness. Finally, add chopped green onion with sesame oil. First stir chopped green onion with sesame oil. Wrap chopped green onion with a layer of sesame oil. In this way, the stuffing will not stink of onion.
Step3:Clean the mushroom. Remove the mushroom base. Remove the end of the mushroom base. Cut it into small pieces. Add in the meat filling and stir evenly. Add the fragrance and make the meat filling not too dry.
Step4:Remove the head and shell of the shrimp, remove the shrimp line, add the wine and salt of Huadiao and marinate for five or six minutes.
Step5:Put the shrimp head in the mushroom umbrella. Add a teaspoon of meat filling. Leave the tail of the shrimp.
Step6:After the pot is filled with air, put the plate into the pot. Medium heat. Steam again for 10-12 minutes.
Step7:Steamed mushroom and shrimp. Take it out.
Step8:Reheat with the original soup. Slowly add water starch. Boil.
Step9:Pour the soup on the mushroom and shrimp.
Step10:It's a feast dish with good appearance and taste. It's fragrant at the entrance. It's fragrant and smooth. It's delicious. It's good-looking. The whole family likes it.
Step11:Finished product drawin
Step12:Finished product drawin
Cooking tips:The key to making this shrimp wine is 1. When choosing mushrooms, you must remember to choose a small umbrella and roll it inside. If the umbrella is completely open, the mushroom is too old. It is not recommended to use it. 2. Meat stuffing. I choose plum meat. Plum meat is the most active piece of meat behind the neck of a pig. Therefore, it tastes tender and fat and thin. It is especially suitable for filling and pork chop. 3. Don't discard the shrimp head. You can boil the shrimp head into shrimp soup oil in time. It's used to mix the stuffing. It's very delicious. 4. The mushroom root is added to the meat filling. The taste is super fragrant. The mushroom flavor is thick. The meat filling is not firewood. 5. Don't use soy sauce or old soy sauce. Use raw soy sauce or delicious soy sauce to make meat stuffing more delicious. There are skills in making delicious dishes.
