Abalone with mushroom(sai bao yu gu xiang rou )

Abalone with mushroom

Introduction:

"Watching every day diet", we diet every day, in fact, the author has long been exhausted, had to study hard, from time to time watching "daily diet", from which to extract oxygen essence, and constantly practice, now show the process and results of a show. This time, we used portabella mushroom Brown Agaricus bisporus, which is big and thick, with two round marks on its back. It's a bit like abalone. It's used to brew minced pork, so that meat and mushroom can be organically combined. With proper seasoning, it's a bit like abalone. Abalone is expensive, and the cooking process is complicated. It's not a regular customer of grassroots people's table Abalone is different. It's easy to get raw materials, low cost and high nutritional value. Why not make it a cottage? "

Production steps:

Step 1: put the fresh minced meat into a bowl, and let it go. Take 2 tsp, 1 / 4 tsp sugar, 1 tsp brandy and 1 / 2 tsp pepper. Grab the meat with your hands until it feels sticky. Add 1 tbsp water. Grab the meat with your hands until the water is completely absorbed;

Step 2: use a knife to cut two circular pits on the surface of the mushroom, mainly for the sake of image;

Step 3: Boil the water in a pan, add a little oil and salt, blanch the brown mushroom, pick it up, and drain it with kitchen paper or towel;

Step 4: apply a layer of dry corn starch on the inside of the mushroom;

Step 5: spread the meat evenly inside the mushroom;

Step 6: turn the meat down and fry over high heat until the meat is well done;

Step 7: slowly fry the other side;

Step 8: fry the meat down and then put it on the plate;

Step 9: put 1 tbsp oyster sauce, 1 / 2 tbsp seafood sauce, 1 tbsp brandy, 1 / 4 tbsp pepper, 1 / 4 tbsp sugar, 2 / 3 tbsp corn starch, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 / 3 tbsp clear water or broth in a bowl, and mix well to form a bowl of juice;

Step 10: pour the bowl juice into the pot, stir it with a spoon, and heat it to a big bubble. Put the meat mushroom into the pot and stew it to absorb the juice. Stop the heat, or pour the juice evenly over the fried brown mushroom.

Materials required:

Brown mushroom: 2

Minced meat: 80-100g

Oyster sauce: right amount

Seafood sauce: right amount

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Brandy: moderate

Corn starch: right amount

Sesame oil: appropriate amount

Note: Nutrition Tips: 1. Portabella is a kind of mushroom, which is popular with European and American consumers. The U.S. Food and Drug Administration (FDA) has identified brown mushroom as a human health food. It is fresh and tender, has a special lemon flavor, and is rich in vitamin C and a variety of amino acids. It can be cooked into delicious dishes and is highly praised by European, American and Japanese gourmets. (excerpt from Baidu) 2. Regular use can reduce cholesterol accumulation, reduce preparation pressure, increase human immunity, prevent and treat scurvy. It can be used as medicine. It has the effect of anti-inflammatory and anti-inflammatory, treating gastroenteritis, dietotherapy and tonifying blood. There is a new antifungal antibiotic in the fermentation mycelium of steaks. It contains 17 kinds of amino acids such as leucine, and a rare amino acid butyric acid. It is a kind of delicious edible fungus with complete color, shape and taste, excellent medicine and food. It has the reputation of "beef on the mountain" and is favored by consumers. Especially in Europe and the United States, it is highly respected and often appears at state dinners. The price of the bacteria is expensive, and there is a big gap in the market. (from Baidu) (Baidu says it's expensive, but I don't think it's too expensive to buy it from the market.) 2、 It is not too fast, but also can inhale the gravy to make it more delicious. Tips: first, before setting the meat, you must blanch it. Once you forget to blanch it, you will feel bitter and astringent. Second, you should marinate the meat first, which is more delicious. Third, after blanching the brown mushroom, you should absorb the water, and then put a layer of dry powder on the fold, which can make the meat stick. Fourth, you can try steaming. When steaming, the meat will be upward, and the gravy will stay in the mushroom.

Production difficulty: Advanced

Craft: Stew

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Sai Bao Yu Gu Xiang Rou