Canned abalone

1 irrigation

dried mushroom

10 flower

Small rape

1

Small onion

3 pieces

salt

1 spoon

residual sauce

1 bowl

Methods/Steps Step by Step Reading

1

/ 10

One and a half canned abalone, sliced abalone for later use; The remaining juice in the jar is soaked in the jar to see if personal preferences are preserved.

2

/ 10

Heat the pan and put some oil in it.

three

/ 10

On medium and low heat, stick the whole abalone slices horizontally in the pot and fry them evenly on both sides until slightly burnt.

four

/ 10

Pour in 1/3 abalone juice and 1/3 stock, the salt-free stock I use here, and continue to boil over low heat to collect the juice.

five

/ 10

Take a clean pot, pour water, boil water and put a few drops of oil, you can use olive oil.

six

/ 10

Add mushrooms and cook until soft, then turn off the heat and add small rapeseed until it turns green. Take it out and control it for use.

seven

/ 10

Stir-fry mushrooms without oil, stir-fry them in water a little, put a little oil and put small rapeseed in.

eight

/ 10

Stir-fry until there is no obvious water accumulation in the pot, pour all the remaining broth into the pot, boil, collect juice for about 5 seconds on high fire, turn off the fire, add a little salt to taste, and then take off the pot. The mushrooms soaked in the broth will be fully absorbed.

nine

/ 10

After loading, put the processed abalone slices into the plate, and the soup will ooze a little at the bottom of the plate. Try the green cauliflower soaked in abalone in clear soup, which is definitely better than abalone slices.

10

/ 10

skill

If you don't like the outstanding flavors such as mushrooms and flowers here, you can stay. It's not necessary.

The same is true of the soup left in the can. If you can't accept it, you don't have to be forced, but you must have soup stock. This is the essence.

If you don't want to make broth, you can use thick soup treasure instead, or you can use thick soup treasure instead without salt.