Q: Can I use any type of mushrooms for this recipe?
A: Yes, but fresh shiitake mushrooms are recommended for their flavor and texture.
Q: Is it necessary to marinate the minced meat?
A: Marinating enhances the flavor, so it’s recommended to marinate for about 15 minutes.
Q: How do I know when the meatballs are fully cooked?
A: Steam them for 15 minutes. They should be fully cooked and the mushrooms tender.
Steamed Mushroom and Meatballs
Notes
Ingredients:
- 150g Minced Meat
- 200g Fresh Shiitake Mushrooms
- 1 tablespoon Tai Tai Le Cooking Wine
- 1 pump Tai Tai Le Chicken Sauce
- 1 tablespoon Light Soy Sauce
- 1 Green Onion
- 1 pinch White Pepper Powder
- 1 tablespoon Cornstarch
- Prepare all ingredients.
- Clean and remove stems from mushrooms.
- Add Tai Tai Le cooking wine to minced meat.
- Add soy sauce, white pepper powder, and chopped green onions to the meat. Mix well and let it sit for about 15 minutes.
- Stuff the seasoned meat into the mushrooms, filling them well as they will shrink upon steaming.
- Place in a steamer with cold water and steam for 15 minutes. Cover with a plate to prevent water vapor from dripping in.
- After steaming, pour the juice from the plate into a small pot.
- Add 1 pump of Tai Tai Le chicken sauce.
- Mix water with cornstarch, add to the pot, and stir until the sauce thickens. Turn off the heat.
- Pour the thickened sauce back over the meatballs and mushrooms.
- Serve the delicious steamed mushroom and meatballs.
- Rich in protein from the meat.
- Low in carbohydrates, suitable for a low-carb diet.
- Shiitake mushrooms are a good source of vitamins and minerals.
