Fresh pork with mushrooms

Fresh pork with mushrooms

Introduction:

"Lentinus edodes not only has the unique flavor of fragrance, but also contains rich ingredients beneficial to human body. Lentinus edodes is high in protein, low in fat and polysaccharide, and contains many kinds of amino acids and vitamins. Eating more Lentinus edodes can lower cholesterol, lower blood pressure and benefit liver and stomach. The taste of this dish: fragrant and fresh. "

Production steps:

Step 1: select 6-7 mushrooms of the same size without defects, and soak them in water

Step 2: subtract the roots from the soaked mushrooms

Step 3: wash shallots.

Step 4: wash the lean meat.

Step 5: lean meat on the chopping board with a little salt and cooking wine, add a little onion and ginger, chop well.

Step 6: take out the mushrooms, put a little salt on them, and add a layer of dry starch

Step 7: fill in the meat paste

Step 8: fill in all six, and add a corn kernel to each

Step 9: steam in the steamer for 5-6 minutes, turn off the heat and simmer

Step 10: pour the mushroom water into the frying pan and leave the bottom of the pan unused

Step 11: bring to a boil, add a little salt, a teaspoon of sugar, add water, starch and roll to form a glass paste

Step 12: add the glass paste to each mushroom cup with a spoon

Materials required:

Mushroom: 6

Pork: 3 Liang

Corn kernels: a little

Shallot: a little

Ginger: right amount

Cooking wine: moderate

Salt: right amount

Sugar: a little

Starch: appropriate amount

Dry starch: a little

Note: 1, mushroom edge ring is round and complete. 2. The water used to soak Lentinus edodes is left, because it contains the most Lentinus edodes purine. Long term drinking is good for skin. 3. The so-called glass paste is that starch should not be too thick, but transparent.

Production difficulty: simple

Process: steaming

Ten minutes: Making

Taste: salty and fresh