Abalone, one of the most expensive "seafood products", is known as the "soft gold of the sea" because of its delicious taste and rich nutrition. Therefore, abalone has always been slightly better than ordinary seafood in terms of price. Abalone has occupied the position of "solipsism" in Chinese cuisine since ancient times, and after the Qing Dynasty, it is known as "the golden table and the crown of sea treasures". Folk even circulate the saying that "one bite of abalone and one bite of gold".
Nowadays, although eating abalone is no longer a luxury, if you do not live by the sea or in a big city, you generally can't buy fresh abalone, so what to do? So today I plan to make a "race abalone" that is "shaped like abalone and tastes like abalone", which is the same delicious and nutritious. What kind of ordinary home-cooked ingredients can make such a delicious taste, the answer is that shiitake mushrooms, which are known as the "queen of mushrooms" and are known as "mountain treasures" in the folk.
Shiitake mushrooms are called many times, "flower mushrooms, incense letters, fragrant mushrooms", etc., it is a precious edible mushroom that originated in China, and has been cultivated for more than 800 years, and is also known as "the world's second largest mushroom". It is an edible mushroom that integrates edible, medicinal and condiments. Because of its delicious taste, unique aroma and rich nutrition, it is the only "meat in the vegetarian" that can be juxtaposed with soy products in folk diets. Rich in protein, minerals, vitamins and other nutrients, especially the shiitake polysaccharides, double-stranded ribonucleic acid, shiitake mushroom purines, etc., it is incomparable to other vegetables.
But then again, shiitake mushrooms are not the most delicious in the ranks of edible mushrooms, on umami, it is not as delicious as morel mushrooms, on taste, it does not eat hazelnut mushrooms enough taste. However, in terms of nutritional value, they are not much different from each other, and shiitake mushrooms, as a kind of civilian mushroom that are more popular in our lives, can be eaten and bought by everyone, and naturally penetrate the hearts of the people.
Ingredients: 10-15 fresh shiitake mushrooms (baking soda and salt are needed to clean shiitake mushrooms), 150 grams of pork filling (seasoning required for filling: soy sauce, cooking wine, oyster sauce, salt, sesame sesame oil, green onion)
Sauce: cooking oil, minced garlic, millet pepper, soy sauce, oyster sauce, salt, sugar and water starch
Fried shiitake mushrooms: cornstarch, toothpick, cooking oil
Specifics
(1) First of all, to adjust the meat filling, 150 grams of pork filling into the bowl, according to their own taste, add soy sauce, cooking wine, oyster sauce, salt, sesame sesame oil, green onion, and then stir in one direction, put aside and marinate for 10 minutes to make the meat filling more flavorful.
(2) Remove the roots of the fresh shiitake mushrooms, put them in water, add a spoonful of baking soda and a spoonful of salt to the water, wash it, and then rinse it with running water.
Note: Shiitake mushrooms generally have sediment and dirty things under the skin, while baking soda is an alkaline substance, which can remove these impurities, and table salt has a bactericidal effect.
(3) Add an appropriate amount of water to the pot, boil the mushrooms and blanch the shiitake mushrooms, mainly for the shiitake mushrooms to become soft and facilitate later operation. The time can be controlled in about 1 minute, and if the time is long, it will cause the loss of nutrients inside.
(4) Blanch the shiitake mushrooms in cold water, then remove the moisture from the surface with kitchen paper.
(5) Punch a cross flower knife on the inside of the shiitake mushroom, pay attention to the knife, do not cut to the outer ring of the shiitake mushroom, otherwise it is easy to crack when the meat filling is folded for a while.
(6) The shiitake mushrooms are pressed outwards in half, filled with filling, and fixed with a toothpick so that the filling will not be exposed when fried.
(7) Add shiitake mushrooms to the pot with an appropriate amount of oil and heat the oil to 70% heat.
Note: In order to make the fried shiitake mushrooms more crispy and not run the filling, it is also necessary to wrap a layer of corn starch, and fry them while wrapping the starch to prevent the meat filling and water from diluting the starch in advance.
(8) Fry the surface of the mushrooms until golden brown, then clip them out and put them in the dish to control the oil. When all is fried, remove the fixed toothpicks.
(9) Finally, add a sauce, leave the bottom oil in the pot, sauté minced pesto, millet pepper, add soy sauce, oyster sauce, salt, sugar and water starch, bring to a boil over low heat until the sauce becomes thick.
(10) Then pour on the shiitake mushrooms, in order to make the finished product more beautiful, remember to sprinkle with green onions!
The crispy and fragrant "sai abalone" is ready, beautiful in shape, resembling abalone, although the preparation method and the required ingredients are very homely, but the taste is not worse than the real abalone! There are meat and vegetables, nutrition is more comprehensive, if you also like this dish, be sure to try it!
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