Shredded Pleurotus eryngii(shou si xing bao gu )

Shredded Pleurotus eryngii

Introduction:

"The taste and taste of this dish are very good. Pleurotus eryngii tastes like a meat dish. It's smooth, tender, refreshing and slightly spicy. It's a good meal. Originally, there were only Pleurotus eryngii and green pepper, but this time I added some Auricularia auricula to balance nutrition and add another color. "

Production steps:

Step 1: break four pieces of Pleurotus eryngii by hand, and then tear them into silk. Cut the fungus into shreds.

Step 2: shred the ginger, shred the dry pepper, crush the garlic and roll it.

Step 3: shred green pepper.

Step 4: pour some oil into the pan, dry ginger, garlic and pepper, and stir fry.

Step 5: add mushrooms and fungus, stir fry until soft, add salt, pepper and a little oyster sauce to taste.

Step 6: put some chicken essence oil out of the pot to improve the flavor.

Materials required:

Pleurotus eryngii: one

Green pepper: right amount

Auricularia auricula: right amount

Garlic: right amount

Ginger: right amount

Dry pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Pepper: right amount

Oyster sauce: right amount

Note: later: the taste of Pleurotus eryngii by hand is very good, like pork tripe. Mushrooms are strange. They are very dry at the beginning. They are fried for a long time over low heat. So, at the beginning, it was on fire, and then it would be on fire. The requirement of this dish is that the less water the finished dish produces, the better. Because the juice is dry, it tastes good. Oyster sauce put a little good, fresh, no oyster sauce with sugar and soy instead, a teaspoon of sugar, a teaspoon of soy.

Production difficulty: simple

Technology: explosion

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Shou Si Xing Bao Gu