Pleurotus eryngii tastes soft and firm. Although it is a vegetarian dish, it tastes no worse than meat dishes. Pleurotus eryngii made into chrysanthemum absorbs the rich fragrance of broth and tastes delicious. In order to make this dish well, it is very important to cook the cut flowers and soup of Pleurotus eryngii.

First, make soup.

1, there are many kinds of ingredients in the soup, such as pork bones, beef bones, chicken racks and so on. It happened that there were bones, chicken feet and a few pieces of pigskin in the stocking for the New Year, so they were all made from local materials. After cleaning, put it in a pot with cold water, add cooking wine and onion and ginger pieces, boil over high fire, blanch for five minutes, skim off the floating foam on the surface with a spoon, and then clean it again.

2. Heat the pot, add a few pieces of pork fat, simmer until the lard is cooked, then remove the meat residue, pour in the bone pieces, pig skin and chicken feet and stir fry for 3 minutes.

3. Pour the ingredients into a saucepan, add cold water, add cooking wine and onion and ginger pieces, and turn to low heat for 40 minutes. At this time, the broth has turned into a beautiful milky white. Because there is meat on pig bones and chicken feet, continue to stew for more than ten minutes to make it soft and rotten.

4. Take out the meat (eaten with seasoning juice) and bone residue, cool the broth, store it in a bag, and put it in the freezer of the refrigerator. You can take it out every time you cook or stew soup.

The second kind, abalone mushroom with chrysanthemum.

1, Pleurotus eryngii is cleaned and cut into thick slices of about 3 cm.

2, cut the surface with a knife, the depth is about two centimeters, pay attention to the bottom can not be cut off.

3. Boil the water, add a spoonful of salt, and take out Pleurotus eryngii after boiling for two minutes.

Stewed abalone mushroom.

Put Pleurotus eryngii into the broth, add salt, spiced powder and chicken essence, match with red dates and medlar tonics, cover the pot and stew for more than ten minutes, then turn off the fire and order a few drops of sesame oil. If you like spicy food, you can put some Chili oil.

Milky white Pleurotus eryngii is like a blooming chrysanthemum, floating on milky white broth, which makes it very appetizing. The freshness of Pleurotus eryngii and the fragrance of broth are nutritious, healthy and delicious.