Abalone with vermicelli

Abalone with vermicelli

Introduction:

"Pleurotus eryngii has very high nutritional value. It is rich in protein and eight kinds of amino acids necessary for human body. Regular eating can effectively improve human immunity. Pleurotus eryngii has delicious taste, crisp and tender taste of abalone and fresh aroma of almond, so it is named "Pleurotus eryngii". The differences between Pleurotus eryngii and other common varieties such as Pleurotus ostreatus, Lentinus edodes and Coprinus comatus are as follows: the tissue is compact, elastic, and the storage time after picking is longer than that of common mushrooms. "

Production steps:

Step 1: Pleurotus eryngii

Step 2: abalone shell, which was left by eating abalone before, is specially used for vegetarian. Soak, clean and dry.

Step 3: fans.

Step 4: slice Pleurotus eryngii after washing, add cross pattern.

Step 5: soak the vermicelli in cold water.

Step 6: add oil, fry Pleurotus eryngii, half cooked, then add water and vermicelli, soft vermicelli, add salt, soy sauce, sugar, abalone juice.

Step 7: loading.

Materials required:

Pleurotus eryngii: 1

Fans: right amount

Oil: right amount

Salt: right amount

Abalone juice: right amount

Old style: moderate

Sugar: right amount

Note: do not add abalone juice, add oyster sauce, otherwise with MSG, chicken essence is not this flavor.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh