Shredded Pleurotus eryngii(shou si xing bao gu )

Shredded Pleurotus eryngii

Introduction:

"The first time I used the method of hand tearing to make Pleurotus eryngii, I didn't expect that the hand tearing Pleurotus eryngii was not only easy to taste, but also very smooth. My son said it didn't taste like eating Pleurotus eryngii, it was more like eating pork belly."

Production steps:

Step 1: clean the Pleurotus eryngii and steam it in a steamer for 10 minutes.

Step 2: cut green onion, ginger and garlic into small circles and set aside.

Step 3: take out the steamed Pleurotus eryngii and tear it into small strips with uniform thickness until it is not hot.

Step 4: put the shredded apricot abalone mushrooms on the plate.

Step 5: add onion, ginger, garlic and millet pepper, pour in sesame oil, fresh soy sauce, rice vinegar and salt, mix well.

Step 6: finished product drawing.

Materials required:

Pleurotus eryngii: 3

Onion: a paragraph

Ginger: 2 tablets

Garlic: 2 cloves

Millet pepper: 2

Sesame oil: 2 tbsp

Soy sauce: 1 tbsp

Rice vinegar: 1 tsp

Sugar: 1 tsp

Salt: right amount

Note: 1, the focus of this dish is steaming and hand tearing two links. "Steaming" can retain the original flavor of vegetables to the greatest extent; tearing out the vegetables, the cross-section is irregular, so in the process of cold mixing, the contact area with the sauce will increase, it is easier to taste, it is easier to hang the sauce, and it is naturally more delicious. 2. Millet pepper is very spicy, if you don't like it, you can omit it; seasoning can be adjusted according to your own taste.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Shou Si Xing Bao Gu