Braised Pleurotus eryngii with Abalone Sauce
Braised Pleurotus eryngii with Abalone Sauce
Introduction:
"In the past, the Pleurotus eryngii was cut into pieces and stewed or fried. Yesterday I saw the method of hand tearing in the world of delicious food. Today I try to make it. The finished product is delicious and refreshing."
Production steps:
Materials required:
Pleurotus eryngii: 2
Scallion: right amount
Garlic: right amount
Abalone juice: right amount
MSG: right amount
matters needing attention:
Production difficulty: simple
Process: firing
Production time: 10 minutes
Taste: salty and fresh
Braised Pleurotus eryngii with Abalone Sauce
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