Pleurotus eryngii in abalone sauce
By GwenJast
Ingredients: salt,Pleurotus eryngii,water starch,ginger,sugar,abalone sauce
Recipe Recommendations
- Pleurotus eryngii 200 grams
- abalone sauce 2 tablespoons
- sugar 3 grams
- salt 2 grams
- water starch appropriate amount
- ginger appropriate amount
Steps for Pleurotus eryngii in abalone sauce
1
Rinse the apricot mushroom clean.
2
Cut into 3mm round slices.
3
Pour water into the pan, add salt to bring to a boil, add in the apricot mushroom, blanch, and remove.
4
Add oil to the pan and saute the shredded ginger until fragrant.
5
Pour in the blanched mushroom.
6
Add abalone juice and stir sugar well.
7
Cook over low heat for 2 minutes, add in the thin sauce.
8
Heat the soup until thick.Pleurotus eryngii in abalone sauce Make Tips
The abalone juice itself is very salty and fresh, so don't add salt and chicken essence.