Top 10 Most Delicious and Irresistible Stuffed Meat Dishes Every Homemaker Should Know

Ingredients:

• 1 large tofu block
• 4 dried shiitake mushrooms
• 50g finely minced pork
• 4 sprigs of scallions
• 2 cloves of garlic, minced
• 1g salt
• 1 pinch of pepper
• 7.5ml cooking wine
• 15ml soy sauce
• 15ml oyster sauce
• 15ml water mixed with a little cornstarch
• 1 pinch of sugar
• Red chili
• 30ml vegetable oil

Instructions:

• Step 1: Soak mushrooms in warm water.
• Step 2: Soak tofu in salted water.
• Step 3: Drain mushrooms, rinse, and finely chop. Finely chop scallions. In a bowl, mix mushrooms, some scallions, salt, pepper, soy sauce, cooking wine, and chili with the minced pork.
• Step 4: Cut tofu into squares and gently scoop out the center with a spoon. Carefully stuff tofu with the pork mixture.
• Step 5: Heat vegetable oil in a pan and fry tofu stuffed with meat until both sides are golden brown.
• Step 6: Transfer stuffed tofu to a pot. In the pan, add scallions, garlic, a little water, oyster sauce, and a bit of sugar, then bring to a boil. Pour the water mixture into the pot of tofu, simmer over low heat for 10 minutes. Drizzle a mixture of water and cornstarch, a little sesame oil on top, sprinkle with chopped scallions and red chili. Cook for another minute, then serve and enjoy!

Ingredients:

• 3 large squids
• 200g pork shoulder
• Dried shallots, dried garlic
• 3 wood ear mushrooms, cleaned, soaked, and finely chopped
• Seasonings, fish sauce, ground pepper, oyster sauce, sugar, chili sauce

Instructions:

• Clean the squids and drain.
• Finely mince the pork shoulder and mix with seasonings, wood ear mushrooms, ground pepper, oyster sauce, and finely chopped dried shallots.
• Stuff the mixture into the squids, secure the opening with toothpicks to prevent the filling from leaking out.
• Steam the squids for 15 minutes, then pan-fry until golden brown.
• Mix 1 tablespoon of fish sauce, 2 tablespoons of water, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1/2 teaspoon of ground pepper, and 1/2 teaspoon of finely chopped dried garlic.
• Stir the mixture well, pour over the squids, and simmer until the sauce thickens and coats the squids. Remove from heat, slice thinly, and serve with chili sauce.

Ingredients:

• 2 bitter melons
• 150g minced meat
• 3 wood ear mushrooms, soaked
• 2 dried shallots
• A handful of chive flowers
• 1 egg white
• 1 bowl of bone broth
• Seasonings: seasoning powder, soup powder, cooking oil, pepper.

Instructions:

• Prepare the Stuffed Meat: Mix 150g minced meat and finely chopped wood ear mushrooms with 1 egg white in a clean bowl. Add some finely chopped dried shallots, ½ teaspoon of pepper, ½ teaspoon of seasoning powder, then mix all ingredients well to incorporate and absorb the seasoning.
• Prepare the Bitter Melon: Use a knife to cut the bitter melons in half, remove all the seeds inside, rinse thoroughly, and drain. Gently stuff the meat mixture into the bitter melons, repeating until all prepared bitter melons are filled. Then blanch the stuffed bitter melons in boiling water and cut them into small pieces about 3 - 5cm long.
• Cook the Soup: Sautee the finely chopped dried shallots with a little cooking oil until fragrant, then pour in the bone broth and bring to a boil. Season to taste with seasoning powder and soup powder. Then add the pieces of bitter melon and cook. When the soup boils, skim off any foam that forms on the surface. Simmer for 15 minutes until the bitter melon is tender, then turn off the heat. Finally, sprinkle some chopped chive flowers on top and enjoy!

Ingredients:

• 1 - 2 bottle gourds
• 250g minced pork
• Seasoning powder, cornstarch
• Cooking oil

Instructions:

• Marinate the minced pork with a pinch of seasoning powder, 1 tablespoon of cornstarch, and some chopped chive flowers, mix well,
• Peel the bottle gourds, leave them whole, and cut them into pieces about 5 cm long. Use a knife to hollow out a portion of the flesh in each piece of bottle gourd.
• Stuff the marinated meat into the hollowed-out portion of each piece of bottle gourd using a spoon,
• Heat cooking oil in a pan, add the stuffed bottle gourds to fry, keep the heat low to mainly fry the meat side until golden brown.
• If there is too much oil in the pan, pour some out and add half a cup of hot water, season with seasoning powder to taste. Dissolve some cornstarch in water and slowly pour it into the pan to thicken the sauce slightly.
• Do not cook for too long, or the bottle gourd will become mushy. Once the sauce boils and the bottle gourd is cooked, turn off the heat.
• Transfer the stuffed bottle gourds to a plate, pour the remaining sauce from the pan over them.

Ingredients:

• 8 golden squash blossoms
• 200g minced meat
• 100g finely ground shrimp
• Chives, soaked shiitake mushrooms, chopped scallions, chopped onions
• Seasonings: seasoning powder, fish sauce, pepper, cooking oil.

Instructions:

• Choose tender squash blossoms. Separate the flowers from the squash and peel the squash, rinse, and drain.
• Mix minced meat, shrimp, chives, shiitake mushrooms, chopped scallions, chopped onions, season with some seasoning powder. Marinate the mixture for 30 minutes to absorb.
• Stuff the meat mixture into each squash blossom to make them look beautiful and not torn.
• Fry the squash blossoms and young squash in a pan of hot oil. When the squash blossoms turn golden brown, remove and arrange them on a plate. Serve hot with chili sauce or tomato sauce.

Ingredients:

• Bamboo shoots: 500g
• Minced pork: 150g
• Shiitake mushrooms: 5 pieces
• Wood ear mushrooms: 2 pieces
• Scallions, coriander, pepper, seasoning powder, spices.

Instructions:

• Step 1: Clean bamboo shoots, boil them in water several times to remove bitterness and toxins.
• Step 2: Soak shiitake mushrooms, wood ear mushrooms, wash them, and chop finely. Clean and chop scallions, coriander. Choose a mix of lean and fatty pork. Mince or grind the pork. Marinate the meat with 1/2 teaspoon of pepper, 1/2 teaspoon of seasoning powder, and 1/2 teaspoon of fish sauce.
• Step 3: Mix ground meat with shiitake mushrooms, wood ear mushrooms, and chopped scallions.
• Step 4: Use a spoon to hollow out the bamboo shoots more, then stuff each bamboo shoot with the meat mixture, press tightly.
• Step 5: Put 1 bowl of water in a pot, add 1 tablespoon of cooking oil, 1 small spoon of seasoning powder, 1/2 small spoon of spices, then add the stuffed bamboo shoots to simmer, reduce to medium heat. Occasionally turn the bamboo shoots to evenly absorb the seasoning. Braise until about 1/3 of the bowl of water remains, add MSG, chopped scallions, and coriander. Remove from heat, let cool, then cut into bite-sized pieces.
• Finished product: The crunchy texture of bamboo shoots combined with the chewy texture of wood ear mushrooms and shiitake mushrooms, the sour taste of bamboo shoots absorbed the sweet taste of the meat creates a dish that is both exotic and delicious. It's very appetizing and not at all cloying. This delicious dish from bamboo shoots is easy to make and doesn't take much time, so you can easily add it to your family's daily menu to replace familiar dishes from bamboo shoots.