Braised lark mushrooms with abalone sauce
Selection: authentic original canned "Ganoderma lucidum brand" lark mushroom. There is also an appropriate amount of fresh broccoli at the bottom.
Seasoning: right amount of abalone juice, Baowei Beef Sauce, Old Sauce, light soy sauce, Salt, Golden Yellow Powder made in Germany (a pigment brand).
Other: beat the egg whites into egg paste with an egg beater and sprinkle with appropriate amount of salted egg yolk to decorate.
Production method:
1. After taking out the lark mushrooms, add some salt to the soup and boil the mushrooms over low heat until fully seasoned.
2. After it cools, the filing board will be changed into a thick piece like the one shown in the picture. Stand by.
3. Install the spare sliced lark mushrooms on a plate and steam thoroughly in the steamer.
4. Stir-fry the broccoli with flying water in a wok, as shown in the picture.
5. Place the steamed lark mushroom slices evenly on top of the broccoli.
6. Put the spare protein paste aside on the plate for decoration.
7. Start the pot to adjust the taste and color of abalone juice and pour evenly over the sliced lark mushrooms.
Warm Tip: when mixing abalone juice, you can use appropriate amount of German golden yellow powder (a brand of food pigment), combined with other food pigments and an appropriate amount of soy sauce can achieve a very natural color effect.
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