Chinese Food
Hand shredded Pleurotus eryngii and stir fried Pleurotus eryngii
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Pleurotus eryngii is named because it has the aroma of almond and the taste of meats as thick as abalone. It is a precious edible fungus integrating edible, medicinal and therapeutic functions. The taste of hand shredded apricot and abalone mushroom is very good. There's a sense of seeing the pork tripe. White Pleurotus eryngii, black fungus, red and yellow pepper. The color of the whole dish is also full of vitality.
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients.
Step2:Break the Pleurotus eryngii into small pieces and tear them into strips for us
Step3:Clean and shred the black fungus. Remove the seeds and shred the red and yellow peppers. Peel and shred ginger. Shred shallot. Pat garlic. Then cut into pieces.
Step4:Pour the oil into the pot. Heat it and stir fry the ginger and garlic. Add mushrooms and agaric and stir fry. Add two scoops of oyster sauce and one scoop of salt. Stir fry until fragrant.
Step5:Add shredded green onion and red and yellow pepper. Stir fry and add a small amount of chicken essence and sesame oil. Start the pot and put it on the plate.
Step6:Full of vitality, fresh and delicious.
Cooking tips:1. Stir fry the Pleurotus eryngii for a while and it will come out of the water. Pay attention to change the heat to collect the juice at last. This dish requires that the less water the finished product has, the better. Only when the juice is dried can the taste be better. 2. If you don't have oyster sauce, you can use 1 spoon sugar + 1 spoon soy sauce instead. There are skills in making delicious dishes.
