Pleurotus eryngii with fish flavor(yu xiang xing bao gu )

Pleurotus eryngii with fish flavor

Introduction:

"Pleurotus eryngii is rich in nutrition, promotes gastrointestinal digestion, and enhances the body's immune ability. Pleurotus eryngii is fried with ordinary method, the taste is light, and the taste is not very good. Today, I will introduce you the method of fish flavor. When you cut it into flower knife, it is not only beautiful in appearance, but also more delicious. The delicious fish flavored Pleurotus eryngii with elegant appearance is very simple. Let's have a look... "

Production steps:

Step 1: prepare raw materials

Step 2: cut the Pleurotus eryngii into slightly thicker pieces, and then cut into flower knife

Step 3: cut the garlic seedling into small pieces

Step 4: cut pickled pepper into small sections, ginger and scallion into powder

Step 5: put proper amount of peanut oil into the pot and heat it to 50%. Add onion, ginger and the root of garlic and stir fry until fragrant

Step 6: add Pleurotus eryngii, stir fry, add salt, a little soy sauce, oyster sauce, stir fry evenly

Step 7: add water and bring to a boil

Step 8: when there is less water, add the starch

Step 9: add garlic leaves and stir fry for another minute

Step 10: out of the pot

Materials required:

Pleurotus eryngii: one

Garlic sprouts: two

Pickled peppers: Eight

Ginger: one piece

Shallot: a period

Soy sauce: moderate

Oyster sauce: right amount

Salt: right amount

Peanut oil: right amount

Starch: appropriate amount

Note: first, the apricot abalone mushroom cut into flower knife is both good-looking and tasty, in fact, it does not take much effort, it also takes one or two more minutes; second, pickled peppers should be fried with apricot abalone mushroom; third, do not add too much water, that is to say, the apricot abalone mushroom simmer, more delicious.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Yu Xiang Xing Bao Gu