Pleurotus eryngii in abalone sauce
Ingredients: salt,Pleurotus eryngii,MSG,cooking wine,soy sauce,starch,sugar,ham sausage,abalone juice,miscellaneous vegetables
Recipe Recommendations
- Pleurotus eryngii second root
- abalone juice appropriate amount
- ham sausage second root
- miscellaneous vegetables appropriate amount
- salt appropriate amount
- MSG appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Pleurotus eryngii in abalone sauce
1
Rinse the apricot mushroom and set aside.
2
Slice mushrooms and soak in light salt water for ten minutes.
3
Drain the water and fry the mushroom slices in a frying pan until done.
4
Take a bowl and spread the fried mushroom slices into a bowl.
5
Dice mixed vegetables and ham sausages in a frying pan, stir fry with salt, monosodium glutamate, and cooking wine.
6
Put the stir-fried vegetables into a bowl.
7
Put upside down on a plate decorated with various vegetable threads in advance.
8
Put a little water in the pan, add abalone juice, salt, monosodium glutamate, soy sauce, sugar, cooking wine, water starch to make a thickening and sprinkle on the mushroom slices.