Fried Laba garlic with Pleurotus eryngii and abalone(cui xiang xing bao gu chao la ba suan )

Fried Laba garlic with Pleurotus eryngii and abalone

Introduction:

"On the eighth day of the twelfth lunar month, our local dialect: thief cold ~ Yingjing made two dishes, both of which are fried abalone mushrooms with Laba garlic, fried crispy version, and then the oil-free version. Laba Festival, drink Laba porridge, eat their own pickled Laba garlic, everything feels right. The pickling process of Laba garlic is very smooth. Let's talk about our own experience. After the garlic is peeled, the one at the bottom of the garlic should be removed, so that the garlic can absorb more vinegar. In addition, the temperature is a little higher, so you can quickly eat Laba garlic with good taste and color. In addition, it is recommended to use rice vinegar. The light color looks more eye-catching. "

Production steps:

Step 1: cut Pleurotus eryngii into rhombic slices.

Step 2: slice Laba garlic and cut scallion into small pieces.

Step 3: pour the Pleurotus eryngii into the hot oil, deep fry the Pleurotus eryngii in medium high fire until golden yellow, and then remove it

Step 4: pour a little oil into the pot, saute with scallions, pour in Laba garlic and stir fry.

Step 5: pour in the fried Pleurotus eryngii slices.

Step 6: pour in oyster sauce and sugar, stir fry a few times and you can get out of the pot.

Materials required:

Pleurotus eryngii: 1

Laba garlic: 10

Oyster sauce: 15ml

Shallot: a little

Sugar: 1 teaspoon

Laba garlic vinegar: 15ml

Note: chives choose chives best, if you do not choose ordinary chives can also be. Because there is oyster sauce, no more salt. For those who like spicy food, you can also add some dried shredded red pepper to stir fry.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: sweet and sour

Chinese PinYin : Cui Xiang Xing Bao Gu Chao La Ba Suan