Pleurotus eryngii(duo cai xing bao gu )

Pleurotus eryngii

Introduction:

"Pleurotus eryngii mushroom meat is thick, crisp and tender, especially the stipe tissue is dense, firm and milky white, which can be eaten completely, and the stipe is crisper and smoother than the cap. It is called" king of Pleurotus ostreatus "and" dried scallop mushroom ". It has pleasant almond flavor and taste like abalone, which is deeply loved by people."

Production steps:

Step 1: clean 2 Pleurotus eryngii.

Step 2: cut Pleurotus eryngii into slices.

Step 3: wash carrot, peel and slice.

Step 4: marinate pork slices with cooking wine, a little soy sauce and a little salad oil for a while.

Step 5: Ingredients: green onion, ginger, garlic and green pepper.

Step 6: add water and bring to a boil.

Step 7: pour in carrot slices and abalone mushroom slices and blanch them in water.

Step 8: pour a little oil into the pot, stir fry the salted meat until it is broken, and set aside.

Step 9: add oil and saute shallot, ginger and garlic with low heat.

Step 10: pour in the blanched carrot and Pleurotus eryngii slices, add appropriate amount of salt, soy sauce and chicken essence, stir well.

Step 11: pour green and red peppers in and continue to stir fry.

Step 12: pour in the fried meat, stir fry until done, then turn off the heat.

Step 13: put it on the plate, beautiful color, nutrition and delicious!

Materials required:

Pleurotus eryngii: 2

Pork slices: a little

Carrot: half

Green pepper: 3

Red pepper: 1

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Chicken essence: appropriate amount

Note: Pleurotus eryngii has almond flavor, fleshy, tender taste, fragrance, rich nutrition, can cook dozens of delicious dishes. It also has the effects of lowering blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability and preventing cardiovascular disease.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Duo Cai Xing Bao Gu