Steamed Pleurotus with Oyster Sauce

Name: Steamed Pleurotus with Oyster Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pleurotus eryngii; 150g Pork filling; Some shallot; Some ginger; Some starch; Some salt; Some Chicken Essence; Some Oyster sauce; Some Soy sauce; Some Five spice powder

by Happy elf

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pleurotus eryngii has thick flesh and crisp texture, especially the stalk tissue is dense, firm, and milky. It can be eaten all, and the stalk is more crispy and refreshing than the cap. It is called "Pleurotus ostreatus" and "Dried Scallop Mushroom". "It has a pleasant almond scent and taste like abalone, suitable for preservation and processing, and is deeply loved by people. Pleurotus ostreatus is filled with meat, and oyster sauce is added, and it becomes a delicious and delicious steamed oyster sauce. "

Steamed Pleurotus with Oyster Sauce

1. Prepare ingredients.

Steamed Pleurotus with Oyster Sauce recipe

2. Add minced ginger, salt, chicken essence, soy sauce, oyster sauce, five-spice powder, chopped green onion, a little water and dry starch to the pork filling and mix thoroughly.

3. Wash the eryngii mushrooms and cut them into two connected clips.

4. Fill the meat in the pleurotus chuck, and place them on the plate one by one.

5. After the water in the steamer is boiled, put the trumpet mushroom tongs and steam for 12-15 minutes.

6. After steaming, take it out, pour the soup from the plate into the wok and boil. Season with appropriate amount of oyster sauce, a little salt and chicken essence, thicken the starch with water.

7. Just pour the gorgon sauce on the steamed oyster mushrooms.

Tips:
1. Choose a large, thick, and straight pleurotus eryngii, and the finished product will be more beautiful.

2. Adding some dry starch when adjusting the meat filling can make the meat filling soft and tender and taste excellent.