Pleurotus eryngii in tomato juice(qie zhi xing bao gu )

Pleurotus eryngii in tomato juice

Introduction:

"Eggplant sauce vegetables are also used in Shandong cuisine. This dish is sour, sweet, fragrant and salty, bright red and fragrant. It has the characteristics of Shandong cuisine

Production steps:

Step 1: cut the Pleurotus eryngii into 2 cm cubes.

Step 2: blanch in boiling water.

Step 3: put a little oil in the pot, add onion and ginger and stir fry until fragrant.

Step 4: add the peeled and chopped tomatoes and fry them into paste.

Step 5: add water, salt, sugar and white vinegar, bring to a boil, then add apricot mushroom and cook until delicious.

Step 6: add the starch to thicken, pour in a little sesame oil and remove from the pan.

Materials required:

Pleurotus eryngii: 230g

Tomato: one

Starch: right amount

Shallot: a little

Jiang: a little

Salt: 2G

Sugar: 20g

White vinegar: right amount

Sesame oil: right amount

Note: 1, with ketchup production more convenient, my family just did not have, had to fry. 2. Add a little starch to the juice. 3. This method is also suitable for other fresh mushrooms.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sweet and sour

Chinese PinYin : Qie Zhi Xing Bao Gu