【Creative dish】 Stuffed morel mushrooms with shrimp slippery

Every time I visit the vegetable market, I am full of curiosity about the special-looking morels on the shelves, and today I finally bought them home and tried them. High-quality ingredients need to be carefully crafted to live up to the deliciousness.

Ingredients

morelmushroom 200 grams,about10

shrimp 200 grams

smallcelery 3 pieces

bellpepper 1

garlic 3 cloves

oystersauce 1 spoon

soysauce 2 spoons

pepper 3 g

salt 2 g

ricewine 2 spoons

Cooking Instructions

The morels and shrimp bought back from the market were washed, and I didn't buy live shrimp today, so I used frozen shrimp.
Put the shrimp in a food processor and puree with 3 grams of pepper, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of rice wine, 1 clove of garlic and 2 grams of cornstarch.
Put the beaten shrimp slips into a piping bag and squeeze them into morels, each one to the brim.
The filled morels are plump
Break the bell pepper into small pieces, cut the celery into sections, and cut 2 cloves of garlic into slices for later use
Pour oil into the hot pan and I used half of the peanut oil and half of the chicken fat I had made the other day. Heat the oil in a pan, stir-fry the garlic slices until fragrant, add morel mushrooms and fry them. Then add boiling water, the water is not half of the morel mushrooms, add 1 tablespoon of soy sauce, 2 grams of salt, cover and simmer. After boiling for 3 minutes, add the bell pepper to reduce the juice, then add the celery and stir-fry to get out of the pot.
Out of the pot, each morel mushroom is full of juice.
Every bite of the morel mushrooms filled with shrimp and sucking up the juice is super satisfying!