Fresh Mushrooms in White Sauce
Simmer fresh mushrooms with milk and stock, then thicken the mixture to a creamy consistency. The finished dish has a milky white hue, rich savory flavor, and is topped with a sprinkle of finely minced egg white and egg yolk.
Ingredients
fresh mushrooms
300 g
peeled boiled egg, chopped egg white and yolk
1
peanut oil
50 g
sesame oil
10 g
milk
50 g
fine salt
8 g
cooking wine
5 g
MSG
2 g
water starch
10 g
fresh broth
75 g
Instructions
1
Step 1
Peel the boiled egg, then chop the egg white and yolk.
2
Step 2
Place the wok on the stove, add peanut oil and heat until hot. Stir in cooking wine and fine salt, then add the fresh mushrooms and stir-fry briefly. Pour in the fresh broth. Once the broth comes to a boil, reduce heat to low and simmer for 3 minutes. Add milk, adjust seasoning, thicken the sauce with water starch, then add MSG and sesame oil. Transfer to a serving plate, sprinkle with the chopped egg white and yolk, and serve.
