Pleurotus eryngii(gong bao xing bao gu )

Pleurotus eryngii

Introduction:

"This is my second work in the theme competition. Please vote for me."

Production steps:

Step 1: prepare materials.

Step 2: dice Pleurotus eryngii, peel carrot, dice green pepper, peel lettuce, and marinate with a little salt.

Step 3: mix the pepper, soy sauce, oyster sauce, vinegar, sugar, salt and chicken essence into the sauce with a little water, and mix the starch with a little water.

Step 4: heat the pan and pour in a teaspoon of oil.

Step 5: pour in Pleurotus eryngii and stir fry out the water.

Step 6: wait until the water is fried dry, then it can be filled out.

Step 7: pour in diced carrots and 1 tbsp water and fry until dry.

Step 8: pour in the lettuce and stir well.

Step 9: pour in Pleurotus eryngii and continue to stir fry.

Step 10: pour in the sauce and stir fry.

Step 11: pour in green pepper and stir well.

Step 12: pour in the cooked peanuts and stir well.

Materials required:

Pleurotus eryngii: right amount

Carrot: right amount

Lettuce: right amount

Green pepper: right amount

Ripe peanuts: right amount

Dry pepper: right amount

Haitian delicious soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Oyster sauce: right amount

Salt: right amount

Chicken essence: appropriate amount

Starch: right amount

Oil: right amount

Stir fry the lettuce with tender salt to keep the taste green. Wash the peanuts, spread them on the baking pan, bake them at 150 ℃ for 25 minutes without preheating, and remember to turn them several times. (if it's dry peanuts, 15 minutes will do)

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gong Bao Xing Bao Gu