Chinese Food
Pleurotus eryngii in sauce
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It's changed from abalone juice, apricot and abalone mushroom. If you don't have abalone juice at home, you can imagine that the taste is adjusted. It's said that abalone juice tastes salty, fresh and sweet. It's the kind of oil consuming taste that we Cantonese like
Cooking ingredients
Cooking Steps
Step1:Slice the Pleurotus eryngii into thin slices (use a knife to cut a few on the surface for the sauce to taste). Blanch it in boiling wate
Step2:Salt the water in 1. Scald the broccoli until it is rip
Step3:Domestic hot oil. Put in the hot apricot abalone mushroom slices and seasoning (for raw, oil consumption, sugar and old soy sauce coloring). Simmer in low heat until the mushroom slices are sof
Step4:Put the mushroom slices out of the pot. Put them on a plate together with broccoli. Add a little water starch to the remaining soup in the pot and thicken it. Pour it on the mushroom slices
Cooking tips:1. Pleurotus eryngii can be cut on the surface with a knife. It's convenient for the sauce to taste. 2. The sweet and salty degree of the sauce is adjusted according to my own taste. For me, the same amount of oil consumption and raw soy sauce is the best. It's also good to copy some garlic with minced garlic (this is the way I use to make oyster sauce and lettuce). 3. Thank you @ for the suggestion of fingertip flavor. The broccoli is too thick to make dishes delicious.
