Chinese Food
Abalone and vegetable core
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With the approaching of Spring Festival, there is a wave of large-scale dishes launched on various websites. Many children's shoes are always enthusiastic, which makes the heat wave reach a higher point. In fact, to be honest, during the Spring Festival, I ate more fish and meat. The most popular vegetables in the new year's day were vegetables. But if you directly serve ordinary vegetables on the table, it's afraid that it's not very hospitable. So how to make ordinary vegetables taste good? They're very beautiful. So that visitors can experience the housewife's ingenious mind, the host's sincerity and the good intentions of healthy diet. It's the purpose of making this vegetable meat. Today's main ingredient is Pleurotus eryngii. We know that Pleurotus eryngii tastes delicious. It's crispy and tender with abalone Taste and fresh aroma of almond. Hence the name Pleurotus eryngii. It is rich in protein and eight kinds of essential amino acids. It has the functions of lowering blood fat, cholesterol, promoting gastrointestinal digestion, preventing cardiovascular disease and so on. Regular eating can effectively improve human immunity. The meat of Pleurotus eryngii is very thick
Cooking ingredients
Cooking Steps
Step1:Add some salt and a few drops of oi
Step2:When the water is boiled, put in the cabbage core and blanch it
Step3:Put the blanched cabbage core into the plate
Step4:Add some oil to the pan. Fry the mushroom slices
Step5:When the surface of Pleurotus eryngii is slightly yellow, add abalone juice, raw soy sauce and a small amount of water
Step6:Cover the pot and simmer for two or three minute
Step7:Prepare to thicken. Add some water, salt and pepper to the raw meal and mix well. Put in the Pleurotus eryngii
Step8:Juice from the fire
Step9:Put the made abalone juice, apricot and abalone mushroom on the vegetable core. Pour the sauce over it. Put a carrot flower in the middle.
Step10:Another one.
Cooking tips:1. Add some salt and oil to the cabbage core in advance and blanch it. Put it on the plate; 2. Fry the Pleurotus eryngii until the surface is slightly yellow. This is that the Pleurotus eryngii absorbs the oil and will have the feeling of meat; 3. Add the abalone juice for further taste. At the same time, add the raw extraction and color matching. In this way, the Pleurotus eryngii is not only from the taste, but also from the color closer to the abalone; 4. Finally, add the water lake powder. Tick a thin one Layer the sauce. Pour it on the surface of the stacked Pleurotus eryngii. Then the cabbage core will taste better. There are skills in making delicious dishes.
