Pleurotus Eryngii in Abalone Sauce

Pleurotus Eryngii in Abalone Sauce

1. Wash the eryngii mushrooms and cut into 2 cm thick slices.

2. Put a knife on each piece in turn, taking care not to cut the bottom.

3. Add vegetable oil to the automatic pot, and then add the eryngii mushrooms.

4. Pour the liquid seasoning into a bowl and add water to mix evenly.

5. Then pour the seasoning on top of the eryngii mushrooms. You need to taste the saltiness of the seasoning to determine whether to add salt.

6. Turn on the power and use the dry pot function.

7. After ten minutes or so, the soup is almost collected, carefully scoop out the serving plate.

8. After serving, cut the cucumber slices to make a rim.

Tips:

1. Don't cut off the bottom when punching a flower knife.
2. Both abalone juice and oyster sauce are salty, so you need to determine whether to add salt according to your own taste.
3. It's best not to make this dish too salty, it is lighter to taste the umami taste of Pleurotus eryngii.
4. Use an ordinary pot to cook the pleurotus eryngii. Add starch to the seasoning juice to thicken the pleurotus eryngii and pour it on top of the pleurotus eryngii.
5. Look at the amount in the pot, the finished product is two plates.