120g original abalone, 60g chicken puree, 2 egg whites, 15g mushrooms, 15g magnolia slices, 30g ham, 30g fish maw, 28 peas, clear soup 180 ml, 15 ml of cooking wine, 6 grams of cooked lard, 9 grams of chicken fat, 12 grams of corn flour (wet), 3 grams of white flour, appropriate amounts of Nostoc, MSG, and salt. ?

Preparation method?

(1) Stir egg white with chicken puree, salt (a little), cooking wine, monosodium glutamate, corn flour, and cooked lard into a paste, add water Cut shiitake mushrooms, magnolia slices, ham, fish maw, etc. into shreds.

(2) Place the abalone on a plate, put the chicken paste into the belly of the abalone, and steam until cooked (put some nostoc on top).

(3) Boil the four cut shreds in boiling water, simmer with 60 ml of clear soup, take them out and put them on a plate, and put the steamed abalone on top

(4) Put 120 ml of clear soup in the wok, bring to a boil, add MSG, cooking wine, salt, use 9 grams of corn flour to thicken into a thin sauce, pour 9 grams of chicken oil on top, cover the dish and serve

< p>150 grams of abalone slices, three shiitake mushrooms, and 100 grams of scallops.

Seasoning?

One tablespoon each of salad oil and stock, one medium spoon each of Shaoxing wine, starch, sesame oil, minced green onions, and soy sauce, one small spoon each of MSG, refined salt, and minced garlic. spoon.

How to do it?

① Remove the stems of the shiitake mushrooms and chop them into small pieces. Chop the scallops and mix them with the mushrooms. Add in minced green onions, salad oil, minced garlic, Shaoxing wine, sesame oil, and soy sauce. , MSG, refined salt, high heat for 2 minutes.

② Wash the abalone, remove the bone spurs, slice it, add the stock, and cook on high heat for 2 minutes.

③Pour the heated scallops and mushrooms into the plate, arrange the abalone slices on the edge of the plate, mix the juice and starch evenly, and heat on high for 1 minute.

④ Cover with microwave film, heat on high for 2 minutes, take out, and pour the heated juice over it.

150g abalone, 60g mushrooms (fresh), 20g oyster sauce, 15g green onions, 5g ginger, 3g white wine

Food preparation

Edit

1. Soak the mushrooms, remove the stems and wash them;

2. Heat the earthenware jar, add oil, pop the green onions and ginger slices, pour a bowl of water, Add mushrooms, shochu, cover and simmer;

3. Open the can, take out the abalone and slice it;

Abalone and shiitake mushrooms in pot

4. When the mushrooms are hot enough , add abalone slices, a little abalone water, oyster sauce to adjust the taste, stir in a little corn starch, add cooked oil, and serve in the original pot

Oyster sauce 20g scallions 15g ginger 5g white wine 3g each Appropriate amount

Method

Edit

1. Soak the mushrooms, remove the stems and wash them;

2. Heat the earthenware jar, Add oil, sauté the green onions and ginger slices, pour a bowl of water, add mushrooms and soju, cover and simmer;

3. Open the can, take out the abalone, and slice it;

4. When the mushrooms are hot enough, add abalone slices, a little abalone water, oyster sauce to adjust the flavor, mix in a little corn starch, add cooked oil, and serve.