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Steamed Mushroom and Meatballs

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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
Instructions:
  1. Prepare all ingredients.
  2. Clean and remove stems from mushrooms.
  3. Add Tai Tai Le cooking wine to minced meat.
  4. Add soy sauce, white pepper powder, and chopped green onions to the meat. Mix well and let it sit for about 15 minutes.
  5. Stuff the seasoned meat into the mushrooms, filling them well as they will shrink upon steaming.
  6. Place in a steamer with cold water and steam for 15 minutes. Cover with a plate to prevent water vapor from dripping in.
  7. After steaming, pour the juice from the plate into a small pot.
  8. Add 1 pump of Tai Tai Le chicken sauce.
  9. Mix water with cornstarch, add to the pot, and stir until the sauce thickens. Turn off the heat.
  10. Pour the thickened sauce back over the meatballs and mushrooms.
  11. Serve the delicious steamed mushroom and meatballs.
Nutrition:
  • 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.