Today’s steamed minced pork with shiitake mushrooms is a one-pot meal that I often maked for my short cooking time. It is a blissful thing to put all the ingredients mixed into the steamer and just wait for the meal to start.
Compared to fresh mushrooms, the rich aroma that was given by time of dried mushrooms is superior. The aroma of pork and shiitake mushrooms are immortal combination. The key point here is to keep the water used to soak the dried shiitake mushrooms and mix it into the pork fillings. Then the steamed pork pie with fully sauce is so delicious that served with rice.
Yesterday was the vernal equinox solar term that is the midpoint of the 90 days of spring, when day and night are equal in the northern and southern hemispheres. It also represents the beginning of a vibrant spring in most parts of China. People started outings, flying kites and other activities. The traditional solar term food is spring vegetables. Of course, traditions may vary from place to place.
- Keep the water used to soak the dry shiitake mushrooms, then add to the pork fillings.
- Add some starch to the pork fillings, to make the pork filling come together better.
Steamed Minced Pork with Shiitake Mushrooms
- A steamer
- Pork filling about 470 gram, the fat to thin ratio is 2:8 or 3:7
- 6 shiitake mushrooms, add 10 tablespoons water, soaking for at least one hour, cut into small cubes
- 6 gram ginger, chopped
- 20 gram scallions, chopped
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- 2 tablespoons starch or cornstarch
- Add the shiitake mushrooms cubes, ginger chopped, scallions chopped, light soy sauce, salt, starch, and the water soaked the shiitake mushrooms to the pork fillings, mixed well
- Add to steamed with enough water, steaming for 20 minutes after bring to a boil, turn off the heat.
- Top with remaining scallions.(optional)
- Serve warm with rice.