Oyster sauce with Pleurotus eryngii(hao you xing bao gu jia )

Oyster sauce with Pleurotus eryngii

Introduction:

"Sometimes when I make too much stuffing, if I don't use it up, I usually use it in the dishes. This oyster sauce and apricot abalone mushroom folder is filled with the meat stuffing of pinecone chicken. The finished dish is fragrant with mushrooms, tender and smooth. This dish is steamed in a simple way, which reduces the loss of nutrients and ensures the original flavor of the dish. In addition, the fat content of steamed vegetables is small, and the taste is delicious, and the nutrients are also very conducive to human absorption. "

Production steps:

Materials required:

Pleurotus eryngii: right amount

Meat stuffing: right amount

Oyster sauce: right amount

Starch: right amount

Water: moderate

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hao You Xing Bao Gu Jia