Pleurotus eryngii in Abalone Sauce

Pleurotus eryngii in Abalone Sauce

Introduction:

"Spring is the season of mushroom hypertrophy. The nutritional value of edible fungi is high. Edible fungi concentrate all the good characteristics of food, and the nutritional value reaches the peak of plant food, which is called God food and longevity food. All kinds of fungi not only smell fresh, but also have high nutritional value, so they are more and more popular. It is a high protein, low fat, low calorie, high cellulose food. Suitable for all ages, it is very suitable for children's growth and weight loss beauty. Pleurotus eryngii mushroom meat is thick, crisp and tender. The mushroom body has almond flavor. The meat is thick, fresh and tender, fragrant and nutritious. It can cook dozens of delicious dishes. It also has the effects of lowering blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, preventing cardiovascular disease, etc., and is very popular with people. It has the characteristics of abalone juice and Pleurotus eryngii. It is simple, nutritious, refreshing, sweet, smooth and delicious

Production steps:

Step 1: rinse the Pleurotus eryngii.

Step 2: cut into 3 mm discs.

Step 3: add water into the pot, add salt to bring to a boil, add in the Pleurotus eryngii, blanch and remove.

Step 4: add oil into the pan and saute shredded ginger.

Step 5: pour in the boiled Pleurotus eryngii.

Step 6: add abalone juice, sugar and stir well.

Step 7: cook over low heat for 2 minutes, then add in the thicken.

Step 8: collect the soup in a large fire until it is thick.

Materials required:

Pleurotus eryngii: 200g

Abalone juice: 2 teaspoons

Sugar: 3 G

Salt: 2G

Starch: appropriate amount

Shredded ginger: right amount

Note: abalone juice itself is very salty, do not add salt and chicken essence.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: light