Fried Pleurotus eryngii in soy sauce(jiang bao xing bao gu )

Fried Pleurotus eryngii in soy sauce

Introduction:

"Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals, which can improve the immune function of human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on human body. Nutritional value per 100g Pleurotus eryngii contains: calories (kcal) 31.00, carbohydrates (g) 8.30, fat (g) 0.10, protein (g) 1.30, 18 kinds of amino acids in protein, including 8 kinds of amino acids necessary for human body, which is a kind of edible fungus with high nutritional and health value. "

Production steps:

Step 1: wash Pleurotus eryngii and cucumber and dice them.

Step 2: preheat the frying pan, use a small amount, stir fry the Pleurotus eryngii until yellowish, and serve.

Step 3: stir fry scallion, 1 tablespoon bean paste and sugar.

Step 4: add the fried Pleurotus eryngii and continue to stir well.

Step 5: add the diced cucumber and stir fry until the sauce is full. Add a little chicken essence to taste.

Materials required:

Pleurotus eryngii: 3

Cucumber: 2

June fresh bean paste: 1 teaspoon

Shallot: slightly dry

Sugar: slightly dry

Chicken essence: slightly dry

Note: if the cucumber is not peeled, it will look better~

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Bao Xing Bao Gu