Pleurotus nebrodensis is a rare edible fungus strain with high taking and efficacy. Its mushroom body is white in color, delicate in meat and delicious. Let's introduce the practice of Pleurotus nebrodensis to our friends, so that you can make this delicious food with delicious and nutritious ingredients by yourself after work. The name of this dish is Pleurotus nebrodensis with abalone sauce, and it is very simple to make, about 30 minutes.

First prepare the main materials in advance, you need a broccoli, a Pleurotus nebrodensis and a spoonful of sesame oil in advance. Clean the Pleurotus nebrodensis first, and then cut it into pieces. It is not necessary to cut it very small. Pour three spoonfuls of abalone juice, one spoonful of sesame oil and one teaspoon of cold water into a bowl, and mix into juice for later use. Pour the adjusted juice into the cut Pleurotus nebrodensis and mix until each mushroom slice is stained with the juice sauce.

Put Pleurotus nebrodensis mixed with sauce into a dish, take a wok, set up a steamer, add mountain spring water to the pot, then put the dish with Pleurotus nebrodensis on the steamer, and steam it for 10 minute when the water is boiled. Take the steamed Pleurotus nebrodensis down, pour it into the wok, and add a little soy sauce, mainly for the purpose of coloring. Stir-fry for one to three minutes, and add a small amount of cassava starch before taking off the wok.

That will make the juice more viscous. Clean the broccoli, then tear it into small pieces, pour cold water into the pot, then boil the water, add a teaspoon of oil and a teaspoon of salt, pour the broccoli into the water and cook it for about one minute. At this time, the broccoli has already turned green, and then take out the cooked broccoli and put it in cold water to win the cold water.