Steamed Abalone with Enoki Mushroom
1.
Prepare the seasoning
2.
Prepared abalones, steamed 6 pieces, cut off the old roots of enoki mushrooms and washed them
3.
First use a brush to clean the abalone shell, then use a knife to peel the abalone meat from the abalone shell, remove the black intestines, and rinse it well
4.
Use a knife to change the front of the abalone into a diagonal cross knife shape. Add the rice wine and ginger, mix well, and marinate for half an hour
5.
After the water in the pot is boiled, add the enoki mushrooms and boil for about a minute, then pick up
6.
Put the picked enoki mushrooms into the plate
7.
Then put the abalone on the plate, add chopped pepper on top, put the steamer on the pot and cover and steam for 8 minutes
8.
When time is up, take the abalone out, pour the juice on top of the enoki mushrooms, add the abalone, add the ginger and chopped green onion evenly on top of the abalone, and then add the steamed fish soy sauce
9.
Pour the oil into the spoon, heat it until it rolls and smoke, and evenly pour it on top of each abalone, and stir the ginger and green onion to create a fragrance.
10.
It tastes best when eaten hot
Tips:
1. The steaming time of the abalone should be according to the size of the abalone. The seasoning can be changed according to your own preference. The ginger must be topped with hot oil to stimulate the fragrance, increase the fragrance and remove the fishy. Besides, eat ginger in summer, and make it tender and tender. A little bit of ginger shreds is good and harmless to the body.
2. Flammulina velutipes should be fresher and tenderer for the best taste.
