Recipe: Fresh meat mushroom

Home Cooking Recipe: Fresh meat mushroom


I mentioned a few days ago and I especially wanted to eat the hustle and bustle of a shop in the old cultural city. But there is seafood in her house, and I have recently dermatitis. These are all taboos. I just mentioned it casually. Today, my grandmother went to buy a suede and made a pork and mushroom stuffing for me. Tears almost fell when I ate - really full of love. In fact, I am a lazy person, but today my grandmother is specializing in eating for me. I have to write it down. This recipe is written for my grandmother. Grandma, you must be healthy, and I will take you on a tour when I graduate.



  1. After washing the mushrooms, cut the small Ding and mix the mushrooms and the meat. The meat stuffing is put into the pot (there are many people in the family, so you have to use the pot). Add soy sauce, salt, starch, a little oil, and stir with chopsticks in the same direction. Seaweed, shrimp skin, and chives are cleaned. Cut the chives and shred the seaweed.

  2. Take a suede and use a spoon or chopsticks to start the stuffing. (I like what shape to pack, but I have to pack it tightly, like I was a little boiled when I first wrapped it today, I was afraid of it, but I didn’t.)

  3. After the bag is wrapped, it is recommended to freeze it in the refrigerator for 15 to 20 minutes, so that it is not easy to disperse when cooking.

  4. Put the water in the pot (the soup can be placed in a high soup, more flavorful), put a little salt, drop two drops of oil, add the seaweed, boil the water, boil the frozen pot, and add the shrimp skin after boiling. Add the right amount of cold water, and wait until it boils again. You can cook it out. (If you want to eat fresh people, you can add some chicken essence before cooking.) Put it in a bowl, sprinkle with shallot or parsley, and then drop a few drops. The sesame oil can be. Began to eat. I feel very good, I don't know if it is right for you.


After the bag is wrapped, it is recommended to freeze it in the refrigerator for 15 to 20 minutes, so that it is not easy to spread when it is cooked and it feels quite strong when it is eaten.

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