Eryngii Mushrooms in Abalone Sauce
The first time I ordered this dish at a hotel, I saw the word 'abalone sauce' and thought it was a very luxurious delicacy. Later, I saw bottled 'abalone sauce' in the supermarket and realized it's a ready-made seasoning. The flavor of abalone sauce is salty and umami with a slight sweetness, which suits the palate of Guangdong cuisine. However, for us Hunanese or Sichuanese who prefer salty and spicy flavors, it might not be as appealing.
Ingredients
Steps
Cut the eryngii mushrooms into 3mm thick round slices, wash the broccoli, and cut into small florets.
Bring water to a boil in a pot, add the mushroom slices and blanch for one minute. Remove.
In the same pot, add salt and vegetable oil, then blanch the broccoli for 2 minutes. Remove and soak in cooled boiled water.
Take a small bowl and mix abalone sauce, broth (or water), 2 drops of dark soy sauce, and sugar (optional). Taste the mixture first—if the abalone sauce is already sweet, you may skip the sugar.
Heat 1 tablespoon of oil in a frying pan, add the blanched mushroom slices, and pour in the prepared abalone sauce mixture.
Simmer on low heat until the mushroom slices become tender but still have some sauce left in the pan. Arrange the broccoli around the edges of a plate.
Place the mushroom slices neatly in the center, one by one.