Morchella in Abalone Sauce

Morel:about 15 minced meat:100g egg:2 abalone sauce:moderate amount steamed fish drum oil:moderate amount mashed garlic:a few scallion:a few millet pepper:1 https://cp1.douguo.com/upload/caiku/8/2/8/yuan_82dd8933c2ec336e16a71f3678599108.jpg

Morchella in Abalone Sauce

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Morchella in Abalone Sauce

Relative to the seafood that can be eaten in all seasons, the rarer is the delicacy of the mountain. The real wild fungus can only be found in late spring and summer every year. I think its freshness is better than the seafood. This year's weather is hot earlier. The wild fungus in Yunnan area can't wait for a big show. A wild Morchella meets the spring. It's a blessing to eat ahead of time.

Cooking Steps

  1. Step1:Select Morel of the same size. Remove the dirt from the roots and was

  2. Step2:Scald the wok a little. When it's soft, you can take it up

  3. Step3:Prepare a small half bowl of minced meat. And two egg

  4. Step4:Put the eggs in the minced meat. Add some salt. Mix the chicken essence a little and mix well

  5. Step5:Put the prepared minced meat one by one into the belly of Morchella. It's only two thirds full

  6. Step6:Put the stuffed Morel in place at one time. Pour some steamed fish drum oil on it

  7. Step7:Steam for about 15 minute

  8. Step8:A little oil in the pot. Add two spoonfuls of abalone juice, one spoonful of oil, a little bit of garlic. A small bowl of water starch sauc

  9. Step9:Sprinkle a little scallion and pepper on the steamed Morel. Then pour the mixed juice on it

Cooking tips:There are skills in making delicious dishes.

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Morchella in Abalone Sauce recipes

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