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

Pleurotus eryngii with pepper and salt

Introduction:

Production steps:

Step 1: cut the Pleurotus eryngii into oblique sections, then cut each section vertically according to the texture of Pleurotus eryngii, and cut into diamond pieces.

Step 2: Boil the oil in the pan.

Step 3: deep fry the Pleurotus eryngii.

Step 4: when the mushroom is just in the pot, it's still hard, and the oil will be less. It doesn't matter. It's the same as stir frying, and it will soften later.

Step 5: deep fry until the mushroom turns slightly yellow and remove the oil.

Step 6: pour out all the oil in the pan, leave the bottom oil and stir fry in the green pepper ring.

Step 7: stir fry for a while, add a spoonful of chili powder.

Step 8: pour the oil control Pleurotus eryngii into the container, and then pour the fried pepper into the container, and then add the right amount of salt and pepper, refined salt.

Step 9: close the lid, shake well, let the salt and pepper mix with the mushroom.

Step 10: loading.

Materials required:

Pleurotus eryngii: two

Green beauty pepper: Three

Salt and pepper: right amount

Salt: a spoonful

Chili powder: 1 teaspoon

Note: 1, red pepper powder can not, I am casually add a little bit of color together. 2, read sister Shixin's prescription, according to their own way to do this dish. Personally, I think it's better to cut the mushroom into small pieces. The whole slice seems too big

Production difficulty: simple

Technology: deep fried

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Jiao Yan Xing Bao Gu