Roasted Pleurotus eryngii with black pepper and salt(hei jiao yan kao xing bao gu )

Roasted Pleurotus eryngii with black pepper and salt

Introduction:

"Wash the fresh Pleurotus eryngii, cut it into hob pieces, brush it with salad oil or butter, bake it in the oven for 20 minutes, take it out, sprinkle with salt and black pepper, then serve. Roasted Pleurotus eryngii with black pepper and salt is easy to make, but its taste is very delicious. Pleurotus eryngii is known as "abalone" for its rich meat and crisp taste. After high temperature baking, the surface is scorched and fragrant, and the interior is tender and juicy. It's so delicious that you can't stop

Production steps:

Step 1: wash Pleurotus eryngii, wipe dry and set aside;

Step 2: cut the Pleurotus eryngii into hob shape. It is suggested to cut it into large pieces, which will shrink when baking;

Step 3: spread tin foil on the baking tray. If the baking tray is not sticky, omit this step;

Step 4: put Pleurotus eryngii on tin foil;

Step 5: after the oven is preheated at 220 ℃, put the baking tray into the middle layer of the oven, and bake at 220 ℃ for about 15 minutes;

Step 6: the volume of Pleurotus eryngii is obviously reduced, and the surface is slightly burnt yellow, so it can be taken out. After taking out, sprinkle a layer of salt on the surface of Pleurotus eryngii;

Step 7: sprinkle some black pepper powder; mix well, cool slightly and serve;

Materials required:

Pleurotus eryngii: 3

Oil: right amount

Salt: right amount

Black pepper: moderate

Note: 1. Adjust the baking time according to your oven, and bake until the surface of Pleurotus eryngii is slightly yellow; 2. If you don't have an oven at home, you can also use a pan to make this dish, fry the Pleurotus eryngii yellow, sprinkle salt and black pepper.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Hei Jiao Yan Kao Xing Bao Gu