Cooking Steps

1. 

   Step1:Wash and slice Pleurotus eryngii and green melon. Single side of Pleurotus eryngii with cross knif

2. 

   Step2:Cross flower knife - make a straight knife first. Turn the mushroom 90 ° and then make a straight knife agai

3. 

   Step3:Pour 1 / 2 teaspoon oyster sauce, a little old soy sauce, 1 teaspoon raw soy sauce, 1 teaspoon black pepper juice, 1 / 2 teaspoon sugar and 35 tablespoons clear water into the bowl and stir wel

4. 

   Step4:In a hot pot, fry the Pleurotus eryngii in hot oil until it turns yellow. Pour in the sauce and stir well. Simmer for 5 minutes

5. 

   Step5:Add the water starch to thicken the sauce, heat to collect the juice, and then put it on the plate

6. 

   Step6:Wrap the fruits, cucumbers and mushrooms with laver. Mix the Mustard Salad Dressing evenly and put it into a flower mounting bag and squeeze it on laver. Sprinkle with a little chili powder and cumin powder