Veal balls and chicken oil fungus cream sauce

Veal balls and chicken oil fungus cream sauce

Introduction:

"The fresh apricot antler season is slowly beginning. Every year, I'm fascinated by this fresh fungus. It's really fragrant, tender and delicious. Especially with cream sauce, whether it's noodles and rice, or with meat, it's very suitable. Also, that one, the round looks black, not because it's pasted. It's celery, mojiaolan. The leaves turn black when they see oil^_ ^”

Production steps:

Materials required:

Onion: 1

Celery: About 50g in half

Cymbidium: 3

Milk: 50ml

Warm water: 50ml

Minced beef: right amount

Whole egg liquid: half an egg

Chicken oil fungus: 200g

Butter: 1 teaspoon

Cream: 100ml

White wine: 50ml

matters needing attention:

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh