Steamed abalone mushroom with oyster sauce(qing zheng hao you bao gu jia )

Steamed abalone mushroom with oyster sauce

Introduction:

"Pleurotus eryngii mushroom meat is thick, crisp and tender, especially the stipe tissue is dense, firm and milky white, which can be eaten completely, and the stipe is crisper and smoother than the cap. It is known as" king of Pleurotus ostreatus "and" dried scallop mushroom ". It has pleasant almond flavor and taste like abalone. It is suitable for preservation and processing, and is deeply loved by people. Abalone Mushroom with meat and oyster sauce makes it a delicious steamed abalone mushroom with oyster sauce. "

Production steps:

Step 1: prepare the ingredients.

Step 2: add minced ginger, salt, chicken essence, soy sauce, oyster sauce, five spice powder, minced green onion, a little water and dry starch to the pork stuffing.

Step 3: wash Pleurotus eryngii and cut into two pieces.

Step 4: fill the meat in the mushroom folder and place it on the plate in turn.

Step 5: after boiling water in the steamer, put in the abalone mushroom clip and steam for 12-15 minutes.

Step 6: take out after steaming, pour the soup on the plate into the frying pan and bring to a boil. Season with oyster sauce, a little salt and chicken essence. Thicken with starch.

Step 7: pour the sauce on the steamed abalone mushroom.

Materials required:

Pleurotus eryngii: 2

Pork stuffing: 150g

Scallion: right amount

Ginger: right amount

Starch: right amount

Salt: right amount

Chicken essence: appropriate amount

Oyster sauce: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Note: 1. Pleurotus eryngii choose a big, thick, straight, the finished product will be more beautiful. 2. Adding some dry starch when mixing meat stuffing can make meat stuffing soft and tender, and taste excellent.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Qing Zheng Hao You Bao Gu Jia