When I first went to the hotel to order the dish, I saw the word "boiled juice" and thought it was a very expensive dish. Later, I went to the supermarket to see the bottled "abalone sauce" to know that it is a ready-made seasoning. The abalone juice tastes savory and has some sweetness. It is more suitable for the taste of Guangdong. It is not suitable for the people of Hunan or Sichuan who love salty and spicy.
Cut the Pleurotus eryngii into 3mm thick slices, wash the broccoli into small pieces
Boil the boiled water in the pot, put in the oyster mushrooms, and simmer for one minute.
Put salt, vegetable oil in the original pot of water, then add broccoli and bake for 2 minutes, soak in cold water.
Take a small bowl of abalone juice and broth (or water), 2 drops of soy sauce, sugar first. (Try first if the abalone juice is sweet and you don't need sugar)
Heat 1 tbsp of oil in the wok, add the scalded mushroom slices, pour in the abalone sauce, etc.
Slowly cook with a small fire until the mushrooms are soft, but there is still abalone soup in the pot. Place the broccoli on the plate.
Then arrange the mushrooms in pieces one by one.
Finally, the remaining soup in the pot, add water starch to thicken the soup, and thicken the soup to the mushroom.
1. The salty sweetness of abalone juice is different for each family, so try to decide how much to put. 2. When cooking mushrooms, you should boil the abalone juice, but leave some soup and finally smear on the surface. Don't burn too much.