Braised Pleurotus eryngii with tomato red(fan qie hong hui xing bao gu )

Braised Pleurotus eryngii with tomato red

Introduction:

"After a period of unremitting efforts, we have stepped into the second stage of our weight loss plan. Today, we put on Meimei's miniskirt and high-heeled shoes, and looked in front of the mirror. What a terrible beauty So have a good meal today and reward yourself for your hard work! Of course, I don't want to break the ban on eating haisai. I only choose the Pleurotus eryngii, which tastes similar to meat, and the good tomato red stew, which is low-fat, less salt and delicious

Production steps:

Step 1: I chose a plump Pleurotus eryngii, scraped off the discolored part and washed it clean

Step 2: cut into large pieces and enjoy it

Step 3: blanch in boiling water, bring to a boil and simmer for two minutes, then subcool

Step 4: shred the onion

Step 5: soak and wash Auricularia auricula and blanch it with boiling water

Step 6: yesterday the supermarket just defeated the tomato red stew material, a box of six, I so many materials don't need too much, one is enough

Step 7: heat the pot, add butter, oil the onion, stir fry until fragrant, add fungus, stir fry quickly

Step 8: add the Pleurotus eryngii and tomato sauce, stir well

Step 9: add coconut milk

Step 10: cover the pan and simmer. (I just lift the cover of the iron pan beside me, sweat, lazy man)

Step 11: open the lid, add some pepper and close the soup. Don't close the soup too dry

Step 12: fill the bowl. (the photo is too small)

Step 13: pour on the soup and decorate it

Step 14: the picture is not good, the taste is very good

Step 15: sweet and sour

Materials required:

Pleurotus eryngii: 250g

Onion: a few slices

Auricularia auricula: right amount

Shredded green pepper: a little

Tomato red stew: a small piece

Pepper: right amount

Coconut milk: half can

Salt free butter: a small piece

Note: there is salt in tomato material, so I didn't add salt and chicken essence. It's not healthy to eat more salt

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Fan Qie Hong Hui Xing Bao Gu