The meat quality of "white mushroom" is delicate, delicious and nutritious. According to scientific determinations, its protein content accounts for 20% of dried mushrooms, and contains 17 kinds of amino acids, multiple vitamins and inorganic salts.
Pleurotus nebrodensis can also be used as medicine. Regular consumption of Pleurotus nebrodensis can relieve stomach distension, eliminate insects, relieve cough, reduce inflammation and prevent gynecological tumors and other diseases. It contains physiological active substances such as fungal polysaccharides and vitamins and a variety of minerals, which have the effect of regulating human physiological functions and enhancing human immune function.
All artificially cultivated Pleurotus nebrodensis are sold on the market, and wild Pleurotus nebrodensis is a rare edible fungus. Appearance, the mushroom body and the canopy are white in color, the meat is delicate, and it tastes delicious. The substances contained in it have been analyzed and tested by nutritionists. The protein contains 14.7%, fat 4.31%, dietary fiber 15.4%, and the total amino acid is 10.6%. It also contains a variety of healthy minerals, especially the above-mentioned fungal polysaccharides, which can play an excellent role in enhancing human immunity and regulating human physiological balance.
The market price of fresh artificially cultivated Pleurotus nebrodensis ranges from about 12 to 18 yuan per catty. I bought it at the end of the morning market near my home, so it is cheaper. It is 12 yuan per catty, and one catty weighs two pieces one big and one small. Today, we will use this fresh white mushroom to make a dish called "Steamed White Mushrooms with Abalone Sauce". The recipe is as follows;
Steamed white mushroom in abalone sauce
Recipe Recommendations
- salty and fresh
- grilled
- ten minutes
- simple
Steps for Steamed white mushroom in abalone sauce
1
Slice the white mushroom first.
2
Pour chicken soup and water into the pan, season with salt, sugar and pepper and bring to a boil.
3
Then add in the white mushroom and blanch it, remove and set aside.
4
Then blanch the broccoli and remove it for later use.
5
Put the blanched white mushroom into a bowl. Use neat large pieces of white mushroom to the bottom and place the crushed ones in the middle, and cover them with a few slices.
6
Place the bowl and scoop in the well-seasoned chicken soup.
7
Put the mushroom into the cage and place it in a steamer and steam over high heat for 10 minutes.
8
After steaming, take out and put it into a plate and decant the soup in the bowl.
9
Slightly stir-fry the blanched broccoli and place it into a plate for simple shape.
10
Pour the remaining chicken soup into the pan and add appropriate amount of scallops and abalone juice to boil.
11
After boiling the soup, thicken it with water starch.
12
After gelatinizing the sauce, sprinkle with a few wolfberry grains and drop in appropriate amount of sesame oil and onion oil.
13
Finally, pour the sauce over the white mushroom and serve on the table.Steamed white mushroom in abalone sauce Make Tips
Characteristics of this dish: bright sauce, bright sauce, beautiful sauce, light and salty taste, delicious and delicate meat, rich in nutrients and healthy, and simple and quick practice. Warm tips: 1. Cut the white mushroom evenly. Blanch a large and tidy bowl first, then pour the scalded and crushed ones into the bowl. Cover the surface with a few neat mushroom slices, and let it dry slightly. Gently press with your hands to control the soup inside, and then pour in new chicken soup. This will make the bowl more neat after steaming, and you can also remove the oxalic acid and floating substances in the mushrooms. 2. Put it on the cage and steam it thoroughly over high heat. After steaming for a long time, the mushrooms will not change color well. If there is no chicken soup, you can replace it with chicken powder, but the taste will be much worse. This private dish "Steamed White Mushrooms with Abalone Sauce" with a large fried spoon is ready for friends 'reference!