Braised Pleurotus eryngii(su shao xing bao gu )

Braised Pleurotus eryngii

Introduction:

"I don't know what I like most about abalone and apricot mushrooms. I used to call this method abalone juice Pleurotus eryngii. Later, after my improvement, I felt that it was wrong to call it abalone juice. Why? Hee hee, please look at the menu. I think you will fall in love with this practice after you have tried it. A plate of Pleurotus eryngii and a bowl of steamed rice are very loving. To make this dish well, you only need to add a little seasoning to the Pleurotus eryngii, so it's called sushao. "

Production steps:

Step 1: slicing Pleurotus eryngii. I like the feeling of meat, so the slicing is a little thick. However, I think thick slicing is the characteristic of this dish,

Step 2: heat the frying pan and pour in a layer of bottom oil. When the oil is 8% cooked, add the chopped Pleurotus eryngii.

Step 3: stir fry Pleurotus eryngii twice, some dry, so add some salt, stir fry twice, and then add water, a little bit can ah, prevent paste pot on the line.

Step 4: when the Pleurotus eryngii is soft, pour in the soy sauce. My most commonly used one is weidamei, which can ensure that every piece of Pleurotus eryngii can be dipped.

Step 5: when the juice gradually thickens, pour in a little abalone juice or oyster sauce. Usually I make three medium-sized Pleurotus eryngii mushrooms and put them in half a teaspoon. Stir fry evenly, pour in a small spoon of vinegar to see the acidity of your vinegar and the amount of vegetables you fry.

Step 6: out of the pot on the plate, with rice or noodles, a little fresh, a little sour, delicious oh.

Materials required:

Pleurotus eryngii: right amount

Salt: right amount

Abalone juice: appropriate amount (or oyster sauce)

Soy sauce: moderate

Vinegar: right amount

Note: 1, Pleurotus eryngii cut thick pieces, not only taste, but also eat fat meat. 2. When you add water, be sure to add the right amount. Too much juice will not be collected in the end. If it is too little, it is easy to paste the pot. 3. When adding water to fry soft, turn to medium heat to make sure the Pleurotus eryngii is cooked. 4. Is it fresh, sour and salty?

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Su Shao Xing Bao Gu