Pleurotus eryngii in Abalone Sauce(bao zhi xing bao gu )

Pleurotus eryngii in Abalone Sauce

Introduction:

Production steps:

Step 1: cut the Pleurotus eryngii into long pieces

Step 2: put it into a bowl, add 400ml of water, chicken oil, 5g of sugar, 3G of salt, 5g of oyster sauce, green onion, ginger, and remove the pedicels of mushrooms. Steam together for 30 minutes.

Step 3: split the skin in half.

Step 4: blanch Shanghaiqing in boiling water for one minute. Remember to add 15ml oil to increase the flavor and color.

Step 5: put the Pleurotus eryngii in a small bowl, put the mushroom on the bottom, then surround the bowl with Pleurotus eryngii, and then fill the whole bowl.

Step 6: cover a large dish on a small bowl and turn it upside down, so that the shape of Pleurotus eryngii will be more beautiful, and then put it on the edge of Shanghai Qingwei.

Step 7: heat the oil in a hot pan and pour in 150ml chicken soup to make abalone juice and thicken

Step 8: Sprinkle abalone juice with Pleurotus eryngii.

Materials required:

Pleurotus eryngii: 300g

Shuifa mushroom: 1

Shanghai Green: 3

Ginger: 5g

Scallion: 10g

Chicken oil: 50g

Salt: 5g

Sugar: 8g

Chicken powder: 3G

Abalone juice: 5g

Raw powder: 3G

Oyster sauce: 8g

Veteran: 2G

Note: steamed Pleurotus eryngii and put it on the plate. Take a small bowl and fold the Pleurotus eryngii slices over the edge of the bowl. After forming, buckle them on the plate.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bao Zhi Xing Bao Gu