Steamed Abalone with Cream Sauce

Name: Steamed Abalone with Cream Sauce (Nai yu lien hua pao)
Cuisine: Chinese
Ingredients: 1-½ cup macaroni; ½ can abalone; ½ teaspoon ginger juice; ½ teaspoon salt; 4 tablespoons lard; ½ cup soup stock; 2-½ cup soup stock; 2 tablespoons flour; 12 slices ham (1” x 2”); 1 black mushroom; 1 tablespoon ham (shredded); 1 teaspoon chicken oil

Nai yu lien hua pao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 black mushroom
12 slices ham (1” x 2”)
½ can

Asia
Taiwan
Starter

Method

Cook macaroni in boiling water for about 5 minutes, remove and rinse with cold water.
Marinate in ½ teaspoon ginger juice and salt.
Cut abalone into large thin slices (drain juice from can).
Arrange abalone slices and ham slices in bowl (place soaked black mushroom in center of ‘bowl). Cover with cooked macaroni and pour in ½ cup soup stock,