Stir fried Pleurotus eryngii with Chinese Cabbage(xiao bai cai chao xing bao gu )

Stir fried Pleurotus eryngii with Chinese Cabbage

Introduction:

"It's a very simple dish. Simple collocation, only cabbage and Pleurotus eryngii; simple seasoning, only salt and sugar; simple steps, as long as a blanch and a fry. The simplicity is the key to the delicious food. The fragrance of pakchoi and the delicious taste of Pleurotus eryngii are a delicacy that can't be missed by those who like to taste the original ingredients. "

Production steps:

Step 1: wash the cabbage, remove the root and cut into sections for later use.

Step 2: divide the Pleurotus eryngii into two parts, and cut the blade obliquely.

Step 3: Boil the water in the pot, blanch the Pleurotus eryngii, bring the water to a boil and drain.

Step 4: put oil in the pot, stir fry millet and pepper, and then stir fry with scallion.

Step 5: stir fry the Pleurotus eryngii slices for 1-2 minutes.

Step 6: add the cabbage, add salt and sugar, stir fry until the cabbage is soft.

Materials required:

Cabbage: 300g

Pleurotus eryngii: 300g

Millet pepper: 1

Scallion: right amount

Sugar: right amount

Salt: right amount

Note: 1, afraid of spicy can not put millet pepper. 2. Blanching Pleurotus eryngii can shorten the time of later frying. If it is fried too long, Pleurotus eryngii will come out of the water. This dish is too watery and not delicious. 3. I put a little more Pleurotus eryngii, this dish more cabbage is better.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: light

Chinese PinYin : Xiao Bai Cai Chao Xing Bao Gu