Abalone with Broccoli and Pleurotus Eryngii
1.
The baby eryngii mushrooms are small and very cute, with a broccoli
2.
Wash the oyster mushrooms and cut the larger ones in half
3.
Disassemble the broccoli florets, blanch them in boiling water, and remove them for later use.
4.
Put a little oil in the pan and fry the eryngii mushrooms over medium heat
5.
It was dry at first, but after a while the water inside the pleurotus eryngii will come out. I pushed it aside to see clearly, a lot of water came out of it.
6.
Continue to fry, and fry until the water has evaporated, and then set aside. At this time, the scent of eryngii mushroom is also fully stimulated, and the taste of abalone juice can be better absorbed.
7.
Put a little bit of oil in the pan and fry the fragrant ginger and minced garlic,
8.
Pour in broccoli and king oyster mushrooms and stir fry
9.
Add abalone thick sauce. The abalone sauce should be of good quality and add a little salt at the same time
10.
Stir-fry for about one minute before serving.
Tips:
Pleurotus eryngii must be fried first, and the water is fried until it is dry, so that it is more fragrant and more delicious. The taste of pleurotus eryngii is quite different from that of direct fried pleurotus. You will know if you try it.
