1, steamed eel Pleurotus eryngii
Exercise:
1. Soak the dried eel in clean water for 20 minutes, and then blanch it in boiling water to remove the salt.
2, Pleurotus eryngii cut large pieces of water.
3. Put the eel on the plate, put the Pleurotus eryngii on it, put the shredded pepper on the Pleurotus eryngii, sprinkle some abalone juice and steam for eight minutes.
4. Put water, soy sauce, abalone juice and steamed juice (soup in the pan) into a wok and bring to a boil. Hook the thin sauce and pour most of it into the plate.
5. After a small part continues to boil on the fire, order some sesame oil and pour it into the plate.
2. Three-color Pleurotus eryngii
Ingredients: Pleurotus eryngii? Accessories: ham sausage, peas? Seasoning: salt, onion, ginger, garlic, chicken essence, pepper, sugar, sesame oil, water starch and edible oil.
Exercise:
1. Slice Pleurotus eryngii, ham sausage and Dutch beans and blanch them in boiling water for later use; 2. Pour oil in a pot. When the oil is hot, add shredded onion, ginger slices and garlic slices, pour in Pleurotus eryngii, ham sausage and peas, add appropriate amount of water, salt, chicken essence, pepper, sugar and water starch, and pour in sesame oil.
3, lobster sauce Pleurotus eryngii