Oyster sauce is an important seasoning in Cantonese cuisine, and abalone is the essence of Cantonese cuisine known for its "raw seafood".
We go to the poor and don't have abalone... However, we can also work hard to make the taste and taste of abalone O(④_④)O
Braised vegetarian abalone in oyster sauce
By SophiaSauer
Recipe Recommendations
- Pleurotus eryngii 4 pieces
- green vegetables 3 trees
- ginger slices 2 tablets
- oyster sauce 2 spoons
- soy sauce 1 spoon
- sugar appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Braised vegetarian abalone in oyster sauce
1
Prepare ingredients. Remove the roots of the mushroom and wipe the sand away. Split the green vegetables in half and clean them.
2
Boil a pot of boiling water, add salt, and add green vegetables to blanch until done.
3
Continue to boil the water that has scalded the vegetables, add chopped apricot mushrooms to heat, and then shower.
4
Put a little oil in a wok, add ginger slices, and stir-fry until fragrant.
5
Add the Pleurotus eryngii and stir-fry until the water is dry.
6
Drizzle in soy sauce and stir-fry to create the sauce aroma.
7
Pour in oyster sauce, add a little sugar to freshen up, pour in a spoonful of water, and stir fry well.
8
Wrap the green vegetables around the edge and serve.Braised vegetarian abalone in oyster sauce Make Tips
1. Pleurotus eryngii is named because of its aroma of almond and the taste of abalone, so it is also called vegetarian abalone. 2. Don't soak the green vegetables with boiling water for too long to avoid affecting the color.