Apricot mushrooms 2 pcs

Broccoli 1/2 pcs

Abalone juice 2 tbsp, A

Broth ? bowl, or water, A

Sugar 1 tsp (can be exempted), A

Lao Soy Sauce 2 drops

Water starch (corn starch 2 tsp + water 2 tbsp), B

Abalone juice apricot mushrooms

Slice the apricot mushrooms into 3mm thick round slices, broccoli washed and cut into small pieces

boil water in the pot, put the apricot mushrooms slices blanch for a minute and lift

in the original pot of water into the salt, vegetable oil, and then put the broccoli blanch for 2 minutes and lift, soak into the cool water

take a small bowl of abalone sauce and broth (or water), 2 drops of soy sauce, sugar to mix evenly first. sugar mix evenly first. (first taste if the abalone sauce is sweet, do not need to add sugar)

Heat 1 tbsp of oil in a frying pan, add blanched sliced mushrooms, pour in the seasoned abalone sauce ingredients, etc.

Simmer slowly over low heat until the mushrooms are softened, but there is still abalone broth left in the pan, the broccoli on the side of the plate

Then the mushrooms one by one, lining up the sliced mushrooms

Lastly, the rest of the soup, add the water starch to thicken, and then add the water starch to thicken the soup, and then the soup will turn into a thicker soup. Add water starch to thicken the soup and pour the thickened soup over the sliced mushrooms to finish

Tips

1. The saltiness and sweetness of the abalone sauce varies from family to family, so taste it before deciding how much to put in.

2. Cook the mushroom slices to cook the abalone sauce into the flavor, but also to leave some soup last thickening on the surface, do not burn too dry.