Braised Pleurotus ostreatus(shao ping gu )

Braised Pleurotus ostreatus

Introduction:

"Pleurotus ostreatus is also known as Pleurotus ostreatus, Pleurotus ostreatus, oyster mushroom and black peony mushroom. It is also known as Xiuzhen mushroom in Taiwan. It is rich in nutrients and contains 20-23 grams of protein per 100 grams of product. It also has a wide range of amino acids and rich in minerals. Pleurotus ostreatus is sweet and warm. It has the effect of chasing wind and dispersing cold, relaxing muscles and activating collaterals. Dry treatment of waist and leg pain, numbness of hands and feet, tendon obstruction and other diseases

Production steps:

Step 1: tear the mushroom into small pieces

Step 2: pour water into the pot, add a little salt, add oyster mushroom blanching water, drain water and set aside

Step 3: after the oil is hot, deep fry the pepper to get the fragrance and take it out

Step 4: add garlic seedlings

Step 5: pour in the blanched Pleurotus ostreatus, add a little salt and stir fry with soy sauce

Step 6: put in the remaining garlic seedlings

Step 7: take out the pot and put it on the plate

Materials required:

Pleurotus ostreatus: 500g

Garlic sprouts: right amount

Zanthoxylum bungeanum: right amount

Soy sauce: moderate

Salt: right amount

Note: blanch oyster mushroom to prevent water from coming out when frying; in addition, put garlic seedling twice to highlight the garlic flavor

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Shao Ping Gu