How to Make Braised Bailing Mushrooms in Abalone Sauce and Cooking Tips

Ingredients: Authentic canned "Lingzhi Brand" Bailing mushrooms. Also prepare an appropriate amount of fresh broccoli for lining the plate.

Seasonings: an appropriate amount of abalone sauce, Baowei'er beef juice, dark soy sauce, light soy sauce, salt, and German-made golden yellow powder (a food coloring brand).

Other: Beat the egg whites with an egg beater into an egg batter, and evenly sprinkle an appropriate amount of salted egg yolk on top for decoration.

Method:

1. After removing the Bailing mushrooms, take superior stock, add an appropriate amount of salt, and simmer the Bailing mushrooms over low heat until fully flavored, then set aside.

2. After they cool, transfer to a cutting board and cut into slices of the size and thickness shown in the picture. Set aside.

3. Place the reserved Bailing mushroom slices on a plate, put them in a steaming cabinet, and steam them through. Set aside.

4. Use a wok to blanch and stir-fry the broccoli, then plate it as shown in the picture to line the bottom.

5. Evenly arrange the steamed Bailing mushroom slices on top of the broccoli.

6. Place the reserved egg white batter on one side of the plate as a decoration.

7. Heat the wok and adjust the taste and color of the abalone sauce, then evenly pour it over the Bailing mushroom slices.

Warm tip: When adjusting the abalone sauce, you may use an appropriate amount of German-made golden yellow powder (an edible food coloring brand). Combined with other edible colorings and an appropriate amount of dark soy sauce, it can achieve a very natural color effect.