Steamed and grilled Pleurotus nebrodensis with abalone juice

Steamed and grilled Pleurotus nebrodensis with abalone juice

Introduction:

"Pleurotus nebrodensis" is delicate, delicious and nutritious. According to scientific determination, its protein content accounts for 20% of the dried mushroom, which contains 17 kinds of amino acids, vitamins and inorganic salts. Pleurotus nebrodensis can also be used as medicine, often eating Pleurotus nebrodensis can play the role of stomach distention, disinfestation, antitussive, anti-inflammatory and prevention of gynecological cancer and other diseases. It contains fungal polysaccharides, vitamins and other physiological active substances and a variety of minerals, which can regulate human physiological function and enhance human immune function. All the mushrooms sold on the market are artificially cultivated Pleurotus nebrodensis, while wild Pleurotus nebrodensis is a kind of rare edible fungus. Appearance, mushroom canopy color white, delicate meat, taste delicious. It contains 14.7% protein, 4.31% fat, 15.4% dietary fiber and 10.6% total amino acids. It also contains a variety of healthy minerals, especially the fungal polysaccharides mentioned above. It can play an excellent role in enhancing human immunity and regulating human physiological balance. The market price of fresh and artificially cultivated Pleurotus nebrodensis is about 12-18 yuan per catty. I bought it at the end of the morning market near my home, so it's cheaper. It's 12 yuan per catty, and one catty weighs two, one big and one small. Today, we use this fresh Pleurotus nebrodensis as a dish, which is called "steamed and grilled Pleurotus nebrodensis with abalone juice". The method is as follows:

Production steps:

Step 1: slice Pleurotus nebrodensis.

Step 2: add chicken soup and water into the pot, season with salt, sugar and pepper and bring to a boil.

Step 3: blanch the mushrooms and set aside.

Step 4: blanch the broccoli and set aside.

Step 5: put the blanched Pleurotus nebrodensis into a bowl. The method is to use a large and tidy Pleurotus nebrodensis as the base, and put some pieces in the middle, and then cover them with a few pieces.

Step 6: after stacking the bowl, ladle in the seasoned chicken soup.

Step 7: put Pleurotus nebrodensis in the cage and steam in the steamer over high heat for 10 minutes.

Step 8: after steaming, take out the soup and decant it.

Step 9: stir fry the blanched broccoli into the plate for simple modeling.

Step 10: pour the remaining chicken soup into the pot and add appropriate amount of abalone juice to boil.

Step 11: Boil the soup and thicken with starch.

Step 12: after the sauce is gelatinized, sprinkle some Lycium barbarum and drop some sesame oil and onion oil.

Step 13: pour the sauce over the Pleurotus nebrodensis and serve.

Materials required:

Fresh Pleurotus nebrodensis: 240g each

Broccoli: 120g

Medlar: 3-5 capsules

Salt: 5g

Pepper: 1g

Sugar: 3 G

Sesame oil: 5g

Onion oil: 15g

Chicken soup: right amount

Starch: appropriate amount

Note: this dish features: bright sauce, beautiful appearance, light and salty taste, delicious and delicate meat, rich nutrition and health, simple and fast method. Warm tips: 1. Cut the Pleurotus nebrodensis evenly. Blanch and scald a large, neat bowl first, then blanch and smash some of them into the bowl. Cover the surface with a few neat pieces of mushrooms. Air them slightly, press them gently by hand to control the soup, and then pour in the new chicken soup. After steaming, the bowl will be buckled more neatly, and the oxalic acid and floating substances in the mushrooms can be removed. 2. On the cage with the fire can be steamed, steamed for a long time mushroom color is not beautiful. If there is no chicken soup, chicken powder can be used instead, but the taste is much worse. This private dish "steamed and grilled mushrooms with abalone juice" is ready for your reference!

Production difficulty: simple

Technology: grilling

Production time: 20 minutes

Taste: salty and fresh