Braised Pleurotus eryngii(hong men xing bao gu )

Braised Pleurotus eryngii

Introduction:

Production steps:

Step 1: prepare an appropriate amount of Pleurotus eryngii

Step 2: slice Pleurotus eryngii and set aside

Step 3: put Pleurotus eryngii in cold water, bring to a boil over high heat, blanch over low heat for 2 minutes, and then cool

Step 4: add Pleurotus eryngii in the pot and set aside

Step 5: add soy sauce, chicken essence, water and sugar, stir well, bring to a boil over high heat, turn to low heat and simmer for 8-10 minutes

Step 6: add abalone juice and starch, stir fry until the soup is thick, sprinkle with shallots, and then take out of the pot

Step 7: it's delicious. You can enjoy the braised Pleurotus eryngii on the table!

Materials required:

Pleurotus eryngii: right amount

Shallot powder: appropriate amount

Soy sauce: moderate

Chicken essence: appropriate amount

Sugar: right amount

Starch: appropriate amount

Abalone juice: right amount

Note: 1. It is suggested to blanch before frying the Pleurotus eryngii, but the Pleurotus eryngii tastes better and is easier to taste. 2. Adding some abalone juice will make the dish taste more delicious. 3. After stewing in low heat, you will feel like eating vegetarian abalone. The method is simple and convenient. You can try it.

Production difficulty: simple

Technology: stewing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hong Men Xing Bao Gu