Pleurotus eryngii with abalone juice(yao zhu bao zhi niang xing bao gu )

Pleurotus eryngii with abalone juice

Introduction:

"This is a Cantonese dish with light taste. Cantonese cuisine pays attention to quality and taste, and strives for freshness in clearness and beauty in lightness. This dish is refreshing and sweet, juicy and delicious, rich in nutrition, nourishing the eyes and stomach. The delicious, tender and smooth meat stuffing is combined with crisp and tender Pleurotus eryngii, and the fresh and thick abalone juice has a unique flavor. [nutritional analysis] Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It can improve the immune function of human body, and has anti-cancer, hypolipidemic, gastrointestinal and cosmetic effects on human body. "

Production steps:

Step 1: main material diagram.

Step 2: Mince Pork and fish.

Step 3: wash and chop mushrooms after soaking, chop horseshoe and coriander, and dice ginger.

Step 4: put Lentinus edodes, horseshoe, coriander, ginger into the stuffing, add pepper, salt, chicken essence, egg white and stir.

Step 5: cut the Pleurotus eryngii into sections of the same size, and cut the Shanghai green mushroom into four pieces.

Step 6: cut the Pleurotus eryngii from the middle without cutting.

Step 7: put water in the pot and bring to a boil. Add 1 teaspoon salt and blanch the Pleurotus eryngii with boiling water.

Step 8: remove and wipe dry.

Step 9: apply dried raw powder on the cut of mushroom, and then brew the meat in it.

Step 10: put it into the pot and steam for 10 minutes.

Step 11: remove the coarse leaves and blanch with oil and salt water.

Step 12: blanch and put into ice water.

Step 13: Pleurotus eryngii, Shanghai Qingma good dish.

Step 14: prepare abalone juice and lake powder.

Step 15: add the oil to the pan and pour in the abalone juice.

Step 16: add water to boil the starch.

Step 17: Sprinkle on Pleurotus eryngii.

Materials required:

Pleurotus eryngii: 3

Fish: 100g

Pork: 100g

Horseshoe: 4

Mushroom: 1

Coriander: 2

Shanghai Green: 3

Ginger: 25g

Pepper: 1 / 2 tsp

Egg: 1

Starch: 1 tbsp

Salt: 2 teaspoons

Chicken essence: 1 / 2 teaspoon

Abalone juice: 4 tbsp

Note: this dish must be cooked and eaten now. It will lose its taste when it is cold or reprocessed.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Yao Zhu Bao Zhi Niang Xing Bao Gu