Wash the fresh mushrooms and drain the water. Use a knife to remove the mushroom head and make it a small bowl.
Wash the fungus and chives and chop them.
Add the minced meat to the pot and add the step 2 chopped fungus and scallions. Stir until the mixture is evenly mixed. Add the appropriate amount of salt, soy sauce, chicken essence and oil. Stir well.
Place the starch on a small dish, then pour the fresh mushroom from step1 onto the starch and stain the starch in the small bowl.
Fill the small bowl of mushrooms with the meat stuffed in step3.
After all the fresh mushrooms are brewed in turn, you can steam on the plate. Steam in water for 10~15 minutes.
1. The fungus and the shallot should be chopped as much as possible, otherwise it is not easy to stir evenly in the meat. 2. Add the right amount of fungus to increase the taste of the meat. But putting too much meat will become loose. 3. The meat stuffed by the machine that you bought back should be twisted to make the meat stuffing firmer and not easy to disperse after steaming. 4. Put the starch on the inner wall of the mushroom, which is a better fit for the mushroom and the meat. After steaming, it will not spread.