Braised Abalone with oyster sauce(yue cai hao you shao su bao )

Braised Abalone with oyster sauce

Introduction:

Oyster sauce is an important condiment in Guangdong cuisine. Abalone is the essence of Cantonese cuisine, known as "fresh seafood". We go to the poor, no abalone However, we can also strive to make abalone taste and taste o (∩)_ ∩)O”

Production steps:

Step 1: prepare the ingredients.
Remove the roots of Pleurotus eryngii, wipe the sediment, split the vegetables in half and clean them.

Step 2: heat a pot of boiling water, add salt, add vegetables and blanch.

Step 3: blanch the water of green vegetables, continue to boil, add the sliced Pleurotus eryngii to blanch, and then rinse.

Step 4: put a little oil in the frying pan, add ginger slices and stir fry until fragrant.

Step 5: add Pleurotus eryngii and stir fry until the water is dry.

Step 6: pour in soy sauce and stir fry out the flavor.

Step 7: pour in oyster sauce, add a little sugar, pour in a spoonful of water, stir well.

Step 8: surround the vegetables and serve on a plate.

Materials required:

Pleurotus eryngii: 4

Vegetables: 3

Ginger slices: 2

Oyster sauce: 2 tbsp

Soy sauce: 1 tbsp

Sugar: right amount

Note: 1. Pleurotus eryngii is also called abalone because it has almond aroma and abalone taste. 2. Don't let the vegetables go through the boiling water for too long, so as not to affect the color.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Yue Cai Hao You Shao Su Bao