The recipe for making abalone sauce and oyster mushrooms

Health benefits

Pleurotus eryngii: low protein

Ingredients and materials

Two shiitake mushrooms

Broccoli (for serving, edible) in moderation

Fruit tomato (for serving, edible) in moderation

20 grams of salad oil

3 tablespoons of abalone juice

1 tablespoon oyster sauce

A small amount of dark soy sauce (for color matching)

2 grams of refined salt

The recipe for making abalone sauce and oyster mushrooms

1. Choose thick and straight shiitake mushrooms that are easier to cut into the desired shape.

2. Cut the shiitake mushrooms diagonally into large pieces 8mm thick, using a cross shaped knife with a thickness of 4mm on each side, and the depth should reach half of the shiitake mushroom slices. Use leftover materials for other purposes.

3. Bring water to a boil, add two grams of refined salt, boil the sliced oyster mushrooms for 3 minutes, and drain off the water.

4. Blanch broccoli in boiling water until it turns green, then immediately add it to cold drinking water to maintain its color.

5. Cut small tomato flowers.

6. Place small tomatoes and broccoli on a plate (blanched broccoli dipped in abalone sauce is very delicious to eat).

7. Mix one tablespoon of oyster sauce and three tablespoons of abalone sauce in a mixing bowl, and use one or two drops of old soy sauce to color the sauce. Just feel the bright red and pleasing to the eye.

8. Add slightly more water than sauce to the bowl and mix well.

9. Heat up the salad oil in a wok and reduce the heat. Slightly fry both sides of the shiitake mushroom slices and pour them into the prepared sauce water. Cook over high heat for five to six minutes, gently stir until the soup thickens and turn off the heat.

10. Place the sliced shiitake mushrooms on a plate and carefully pour the broth onto them.

11. Cooking.

Tips

Blanching shiitake mushroom slices in salt water is to remove the sour and astringent taste caused by oxalic acid in mushrooms, which is commonly used in most mushrooms. Frying in oil is to improve the taste of ingredients with high dietary fiber content. When cooking shiitake mushrooms with sauce, leave the sauce and do not let it dry.

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