Pleurotus nebrodensis in Abalone Sauce
Introduction:
Production steps:
Step 1: prepared Pleurotus nebrodensis and broccoli
Step 2: wash the broccoli, wash and slice the Pleurotus nebrodensis.
Step 3: take the steamer and add water, open fire, after the water boils, add bailing mushroom and blanch it, then take it out immediately and set it aside.
Step 4: put a small amount of salt and salad oil in the steamer, bring to a boil, add broccoli and fry until done, set aside.
Step 5: Processed Pleurotus nebrodensis and broccoli.
Step 6: take another plate and set it.
Step 7: prepare the ingredients.
Step 8: take all kinds of seasonings into a bowl, add a small amount of cold water into a bowl of juice, set aside.
Step 9: go to a frying pan, add a small amount of base oil, heat the pan, pour in the bowl juice, boil.
Step 10: pour the boiled juice into the set plate, ready to serve.
Materials required:
Pleurotus nebrodensis: 250g
Broccoli: moderate
Abalone juice: right amount
Steamed fish soy sauce: right amount
Oyster sauce: right amount
June fresh soy sauce: right amount
Chicken essence: appropriate amount
Corn starch: right amount
Note: this dish can also choose Pleurotus eryngii to do, I think Pleurotus nebrodensis is more tender, so every time I use Pleurotus nebrodensis. With a bowl of juice, there is no need to put salt, because all kinds of seasonings are salty, salty and fresh enough. I like this dish, because it's salty and fresh, and it's less oily. It's good for your health.
Production difficulty: simple
Process: boiling
Production time: 10 minutes
Taste: salty and fresh
Chinese PinYin : Bao Zhi Bai Ling Gu
Pleurotus nebrodensis in Abalone Sauce
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