Pleurotus eryngii and broccoli in Abalone Sauce(bao zhi xi lan hua xing bao gu zai )

Pleurotus eryngii and broccoli in Abalone Sauce

Introduction:

"When I went shopping today, I saw the little Pleurotus eryngii. The taste of the little Pleurotus eryngii is very tender, and the smell of the mushrooms is enough. I like to eat them, so I bought some for cooking. With broccoli, because it's a vegetable, we use abalone juice to make it fresh, which makes the vegetable light and delicious

Production steps:

Step 1: buy the Pleurotus eryngii, small and lovely, with a broccoli

Step 2: clean the Pleurotus eryngii and cut the bigger one in half

Step 3: remove the broccoli flower, blanch it in boiling water and take it out for use.

Step 4: put a little oil in the pan and fry in the Pleurotus eryngii

Step 5: it's dry at first, but the water in the Pleurotus eryngii will come out soon. I push it away to see clearly, and there's a lot of water in it,

Step 6: continue to fry until the water is evaporated and set aside. At this time, the flavor of Pleurotus eryngii was also thoroughly stimulated, and it can better absorb the taste of abalone juice.

Step 7: add a little oil to the pan and stir fry the minced ginger and garlic,

Step 8: add broccoli and Pleurotus eryngii and stir fry

Step 9: add abalone juice. Abalone juice to buy good quality, while adding a little salt

Step 10: stir fry for about one minute, then put it on the plate.

Materials required:

Pleurotus eryngii: 200g

Broccoli: 1

Abalone juice: 15g

Salt: 1g

Ginger and garlic: right amount

Note: the Pleurotus eryngii must be fried first, and the water fried to dry, so that it is more fragrant and tasty, and directly fried Pleurotus eryngii taste quite different, oh, try to know.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bao Zhi Xi Lan Hua Xing Bao Gu Zai