Apricot mushroom, also known as prickly celery sidearm, is a new species of rare edible fungus that has been successfully developed and cultivated in recent years, integrating edible, medicinal and therapeutic uses. It is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals, which can improve the immune function of the human body, and has the effect of anticancer, lowering blood lipids, moistening the stomach and beauty on the human body.

Materials

Main ingredient: 3 abalone mushrooms, 1 broccoli;

Supplementary ingredients: oil, salt, 2 tablespoons of abalone juice, half a bowl of stock, 1/4 tablespoon of sugar, soy sauce, 2 tablespoons of starch

Abalone mushrooms in abalone sauce

1

Preparing the ingredients. Cut the mushrooms into 3mm thick slices

Wash the broccoli and cut it into small pieces

2

Abalone Sauce: Abalone Sauce

2 tbsp

half bowl of stock or water

1/4 tsp sugar

2 drops of dark soy sauce (taste first, if the abalone sauce is too sweet, then you don't need to add the sugar)

3

Cut the sliced mushrooms into boiling water and blanch for about 1 minute, then remove and set aside

4

In the blanched water, add salt

a few drops of oil

After the water boils, add the broccoli and blanch for about 2 minutes, then remove it

Put it into cool water and set aside

5

Heat the oil in the wok

6

Put in the blanched broccoli.

Put in the blanched mushrooms

7

Pour in the pre-mixed abalone sauce and simmer over low heat until the mushrooms are soft

But there is still some abalone broth left in the pan

Place the broccoli on the side of the plate

And then arrange the softened mushrooms in order

8

The soup that is left in the pan

is now ready to be used for the next few days.