Pleurotus nebrodensis in Abalone Sauce

Pleurotus nebrodensis in Abalone Sauce

Introduction:

Production steps:

Step 1: prepared Pleurotus nebrodensis and broccoli

Step 2: wash the broccoli, wash and slice the Pleurotus nebrodensis.

Step 3: take the steamer and add water, open fire, after the water boils, add bailing mushroom and blanch it, then take it out immediately and set it aside.

Step 4: put a small amount of salt and salad oil in the steamer, bring to a boil, add broccoli and fry until done, set aside.

Step 5: Processed Pleurotus nebrodensis and broccoli.

Step 6: take another plate and set it.

Step 7: prepare the ingredients.

Step 8: take all kinds of seasonings into a bowl, add a small amount of cold water into a bowl of juice, set aside.

Step 9: go to a frying pan, add a small amount of base oil, heat the pan, pour in the bowl juice, boil.

Step 10: pour the boiled juice into the set plate, ready to serve.

Materials required:

Pleurotus nebrodensis: 250g

Broccoli: moderate

Abalone juice: right amount

Steamed fish soy sauce: right amount

Oyster sauce: right amount

June fresh soy sauce: right amount

Chicken essence: appropriate amount

Corn starch: right amount

Note: this dish can also choose Pleurotus eryngii to do, I think Pleurotus nebrodensis is more tender, so every time I use Pleurotus nebrodensis. With a bowl of juice, there is no need to put salt, because all kinds of seasonings are salty, salty and fresh enough. I like this dish, because it's salty and fresh, and it's less oily. It's good for your health.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: salty and fresh