shiitake (Lentinus edodes), an edible mushroom
oilseed rape (Brassica napus)
light soy sauce
Salt and sugar
Tofu bubbles inside, crispy on the outside, tender on the inside, and super easy to make!
Mince pork, add pepper, wine, soy sauce and oyster sauce and mix with chopsticks in one direction until smooth.
Wash the mushrooms and chop them.
Soak black fungus to remove impurities, chopped.
Drain and chop the greens.
Dice the carrot, shallot and ginger.
Put all the chopped ingredients in a large bowl and mix with a spoonful of oil to lock in the moisture in the greens.
Beat in the egg and mix again to finish the filling.
Cut a small opening in the bean curd bubble and use chopsticks to stuff it in a little bit.
It took half an hour to make about two large plates.
Put them on a plate and steam on high heat for half an hour.
The skin of the steamed tofu blisters wrinkled.
Finally, thicken the sauce, sprinkle the shallots, and eat it!