Soak the dried mushrooms for 3 hours, completely soaked, clean again, squeeze out the water, and cut the mushrooms with scissors.
Cut the meat into the end, cut the carrot into the end, and knead the tofu into the mud; cut the shiitake into the end
Add minced meat, carrots, tofu, and shiitake mushrooms to a large bowl, add 5ML cooking wine, 1 gram of salt, and stir for 2 minutes with chopsticks.
Stuff the tofu meat stuffed in the mushrooms, and tidy the mushrooms in the plate.
Put the plate in the steamer, start the cold water, and then steam for 10 minutes before the water is opened.
After the pan is over, pour the broth from the plate back into the pan, hook a thin layer of simmer, and then pour the broth on the cooked mushrooms. This dish is good.
1 minced meat is best fried and reused, it tastes more fragrant, tofu is best used in the water, no bean flavor; 2 Generally, you can eat it after steaming for 5 minutes, and the taste is tender. After 10 minutes, I feel that the meat is more fragrant; 3 When steaming, the water surface and the bowl surface should have a certain height difference. If the difference is not big, the water will overflow into the bowl when it boils.