Pleurotus eryngii in Abalone Sauce
Pleurotus eryngii in Abalone Sauce
Introduction:
"Pleurotus eryngii is delicious, and there are many ways to do it. Today, I use the method of steaming, and finally drizzle with abalone juice to make the delicious abalone taste more rich. It's delicious and delicious. It's eaten up after two dishes. "
Production steps:
Materials required:
Pleurotus eryngii: 450g
Pork stuffing: 150g
Yellow rice wine: 20g
Abalone juice: 20g
Sugar: 3 G
Salt: 3 G
Sauce: 10
matters needing attention:
Production difficulty: ordinary
Process: steaming
Production time: 20 minutes
Taste: salty and fresh
Pleurotus eryngii in Abalone Sauce
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