Pleurotus eryngii with pepper and salt(jiao yan xing bao gu )

Pleurotus eryngii with pepper and salt

Introduction:

"This dish is very simple. You can enjoy the delicious and original taste of Pleurotus eryngii. Egg yolk, flour and Pleurotus eryngii are oil-absorbing. Don't eat too much. "

Production steps:

Step 1: clean the Pleurotus eryngii, and finally I only used one.

Step 2: cut into pieces obliquely, about 5mm thick.

Step 3: break up 2 egg yolks, put in abalone mushroom slices and dip in egg liquid on both sides.

Step 4: roll again in the dry flour.

Step 5: heat the oil in a pan to 30% or 40% heat, add the Pleurotus eryngii and fry until golden on both sides.

Step 6: use oil absorption paper to absorb the oil, then put it into the plate, dip it in pepper and salt.

Materials required:

Pleurotus eryngii: one

Egg yolk: 2

Flour: right amount

Salt and pepper: right amount

Note: 1, you can also use the whole egg to fry, the color is not only beautiful yolk. 2. Pepper and salt can be bought off the shelf or made by ourselves. Homemade is very simple: Pepper small fire slowly fry dry, a fragrance. Stir fry with salt over low heat until yellowing. Pepper and salt mixed with blender can be broken. There is no blender to roll the pepper and mix it with salt.

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Original

Chinese PinYin : Jiao Yan Xing Bao Gu