Creamy Abalone Soup

Name: Creamy Abalone Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs abalone; 1 piece Flying cake crust; 1 piece Shiitake Mushrooms; 2 pcs Tricholoma; Some Mixed diced vegetables; 100ml Evaporated milk; 10g butter; Some Egg liquid; Some salt; Some pepper; a little starch

by Seafood Bazhen AX3k6

4.9 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

After reading so many recipes, have you ever seen Uncle Bao introduce western cooking methods? It is really a blind spot involving Uncle Bao's knowledge, not a project of his own. So this time, Uncle Bao planned to paddle the water and take notes, and specially invited foreign teachers who are good at this. Uncle Bao, who often handles abalone cooking on weekdays, is an eye-opener! It turns out that with the blessing of evaporated milk and butter, the taste of abalone has an unprecedented experience. "

Creamy Abalone Soup

1. After the abalone is cleaned, the internal organs are routinely removed and diced.

2. Take appropriate amount of mixed vegetable diced, wash and thaw, shiitake mushrooms and tricholoma diced similarly, set aside.

3. Heat in a pot, add butter and fry until melted.

4. Add the diced abalone and fry for 1 minute, and then add the diced vegetables, shiitake mushrooms, and diced mushrooms.

5. Pour 100ml evaporated milk into the pot, add salt and pepper to taste. Turn to low heat and boil until thick, then pour it into a cup (container).

6. Spread some dry starch on both sides of the fly cake crust at room temperature, and then brush with a layer of egg liquid.

7. Cover the mouth of the cup (container) with a flying cake wrapper, wrap the rim of the container with the excess part, and press it tightly by hand.

8. Put it in the oven, set 180 degrees, and cook for 20 minutes.