Vegetarian Abalone——pleurotus Eryngii in Abalone Sauce

Name: Vegetarian Abalone——pleurotus Eryngii in Abalone Sauce
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pleurotus eryngii; 1 stage carrot; 1/2 head garlic; Some shallot; Some ginger; Some Abalone sauce; Some Soy sauce; Some Sugar; Some Broth

by Yushi Beibei

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

Pleurotus eryngii, also known as Pleurotus eryngii, is a new species of rare edible fungus that has been successfully developed and cultivated in recent years, which integrates edible, medicinal and dietetic functions. The mushroom body has the aroma of almonds and the texture of abalone. The meat is thick, the taste is fresh, the taste is fragrant, and the nutrition is rich. It can cook dozens of delicious dishes. Cardiovascular disease and other effects. Yushibei’s Pleurotus eryngii in abalone sauce gives you a different vision and taste. "

Ingredients

2 pcs Pleurotus Eryngii
1 stage Carrot
1/2 head Garlic

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Some Shallot

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Some Ginger

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Some Abalone Sauce
Some Soy Sauce

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Some Sugar

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Some Broth

Vegetarian Abalone——pleurotus Eryngii in Abalone Sauce

1. Ingredients: 2 Pleurotus eryngii, 1 small carrot, half a head of garlic Seasoning: 1 tablespoon of abalone juice, 1 tablespoon of light soy sauce, 1⁄2 tablespoon of sugar, 1 tablespoon of stock.

2. Wash and slice pleurotus eryngii.

3. Then cut the cross flowers on the pleurotus eryngii slices.

4. All sliced vegetarian abalone slices.

5. Put oil in a hot pan and fry the mushroom slices first.

6. I use an electric baking pan, grease the lid on both sides of the baking pan for 3-5 minutes.

7. Fried eryngii mushrooms.

8. Prepare the stock (*there is no substitute for water).

9. Mince green onion, ginger, garlic, and slice carrots.

10. Preheat another pot, add cooking oil, add green onion, ginger, garlic and saute.

11. Add the fried eryngii mushroom slices and carrot slices and stir fry evenly.

12. Pour in the light soy sauce and sugar and stir-fry evenly.

13. Pour the stock and stir fry to collect the juice evenly.

14. Turn to low heat and simmer slowly until the mushroom body becomes soft, and inhale the soup.

15. Finally, add 2 spoons of abalone juice.

16. Stir-fry and stop the fire.

17. Put the mushroom slices on the plate first, and then pour the excess soup evenly. The finished product is finished. Let’s take a look and taste it. The color, smell, taste and shape are really like abalone, a good choice for family banquets.