The color and taste of spring(chun tian de yan se chun tian de wei dao su chao shou si xing bao gu )

The color and taste of spring

Introduction:

Production steps:

Step 1: green and red pepper, shredded carrots, black fungus shred (missed beat, when I saw my mother soak black fungus into the pot, I cut some into it).

Step 2: tear Pleurotus eryngii into strips by hand.

Step 3: pour the oil into the pot, heat it up, and stir fry the turnip for a while.

Step 4: pour in Pleurotus eryngii and stir fry over high heat, add salt to taste, stir fry until Pleurotus eryngii comes out of water, then continue to stir fry over high heat.

Step 5: stir fry over high heat until the water is dry, pour in shredded green and red pepper, shredded black fungus, stir fry until broken, add chicken essence to taste.

Materials required:

Pleurotus eryngii: right amount

Green pepper: right amount

Red pepper: right amount

Carrot: right amount

Auricularia auricula: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: * stir fry this dish in a big fire. Don't be lazy. *Seasoning with salt, Pleurotus eryngii is very fresh, no other seasoning is very delicious. Very suitable for spring dishes, beautiful color, fresh taste~

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Chun Tian De Yan Se Chun Tian De Wei Dao Su Chao Shou Si Xing Bao Gu