Diced beef with Pleurotus eryngii(xing bao gu niu rou ding )

Diced beef with Pleurotus eryngii

Introduction:

"I didn't have time to make the Pleurotus eryngii several times. It's a crime to waste it directly. This time I bought the Pleurotus eryngii for the first time. I bought beef directly and cooked together. No matter how tight the time was, I squeezed time to make it. It was six o'clock when I took photos. The effect was not particularly good. I didn't rush to set the plate. The taste was OK when I ate it. I like the Pleurotus eryngii, and the beef seems to be a little thick,, If you like the taste of tenderness, you should be careful. "

Production steps:

Step 1: prepare the ingredients

Step 2: add salt, egg and msg to beef and marinate for 10 minutes

Step 3: put the oil in the pan, pour in the beef and stir fry it quickly over high heat,

Step 4: stir fry until the beef is brown

Step 5: add Pleurotus eryngii and dry the water

Step 6: add pepper and a little salt to stir fry

Step 7: pour in the fried beef and stir fry for 2 minutes

Materials required:

Beef: 200g

Pleurotus eryngii: 1

Oil: right amount

Egg: 1

Chili: 2

Salt: right amount

Chicken essence: small amount

Note: 1. Dried Pleurotus eryngii will taste better

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xing Bao Gu Niu Rou Ding