This is a light-tasting Cantonese food. Cantonese food focuses on quality and taste, and strives to seek freshness while being clear and beauty while being light.
This dish is refreshing, sweet, smooth and delicious, rich in nutrients, and is eye-catching and nourishing. The delicious and smooth meat filling is paired with the crispy and tender apricot mushroom, and the fresh and thick abalone juice give a unique flavor.
[Nutritional Analysis]
Pleurotus eryngii is rich in nutrients and is rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, and zinc. It can improve the human body's immune function and has anti-cancer, blood fat reduction, gastrointestinal moistening and beautifying effects on the human body.
Stuffed mushroom with abalone sauce
By MazieKessler
Recipe Recommendations
- Pleurotus eryngii of 3
- fish 100 grams
- pork belly 100 grams
- horseshoe of 4
- mushrooms one
- coriander 2 trees
- Shanghai green 3 trees
- Jiang 25 grams
- pepper 1/2 teaspoon
- eggs one
- starch 1 tablespoon
- salt 2 teaspoons
- chicken essence 1/2 teaspoon
- salty and fresh
- steamed
- an hour
- senior
Steps for Stuffed mushroom with abalone sauce
1
Main ingredients map.
2
Minced pork belly and fish meat.
3
Wash and chop mushrooms after soaking, chop water chestnut and coriander, and dice ginger for later use.
4
Put mushrooms, water chestnut, coriander, and ginger into the filling, add pepper, salt, chicken essence, and egg white, stir vigorously.
5
Cut mushroom into sections of the same size, and cut Shanghai green into four sections.
6
Cut the mushroom from the middle without cutting it.
7
Put water in the pan and bring it to a boil, add 1 teaspoon salt, and blanch the apricot mushroom with boiling water first.
8
Pick up and dry the water.
9
Spread dry cornflour on the cut of the mushroom, and then brew the meat filling inside.
10
Put it in a pan and steam for 10 minutes over high heat. Remove.
11
Remove the thick leaves of Shanghai Green and blanch them with salt water.
12
Blanch the water and place it in ice water.
13
Pleurotus eryngii and Shanghai green code are good plates.
14
Prepare the scallop abalone juice and water starch.
15
Pour the oil into the pan and pour the abalone juice.
16
Add water and starch and bring to a boil.
17
Drizzle on the apricot mushroom.Stuffed mushroom with abalone sauce Make Tips
This dish must be eaten immediately after preparation; it loses its flavor if it gets cold or is reheated.