Braised Pleurotus eryngii in brown sauce(hong shao xing bao gu )

Braised Pleurotus eryngii in brown sauce

Introduction:

"Pleurotus eryngii is rich in meat, crisp and tender in taste. After being processed in brown sauce, it tastes like meat, but it is not greasy. It is the most suitable one to lose weight and satisfy one's craving. Pleurotus eryngii can reduce blood fat, cholesterol, promote gastrointestinal digestion, enhance the body's immune ability, prevent cardiovascular disease and other effects, is a very good thing

Production steps:

Step 1: raw material: Pleurotus eryngii braised soy sauce rock sugar salt onion ginger

Step 2: clean Pleurotus eryngii and control water.

Step 3: cut the Pleurotus eryngii into uniform hob pieces, about 5cm in diameter.

Step 4: slice onion and ginger.

Step 5: heat the pot and add peanut oil. Put the Pleurotus eryngii in the frying pan.

Step 6: fry until each side is golden yellow and the volume is reduced.

Step 7: stir fry with Scallion ginger and rock sugar.

Step 8: add water to level with the apricot abalone mushroom.

Step 9: add proper amount of soy sauce.

Step 10: bring to a boil and simmer for 15 minutes.

Step 11: add appropriate amount of salt to taste 5 minutes before leaving the pot, and collect the juice over high heat.

Step 12: sprinkle a little scallion on the pot.

Materials required:

Pleurotus eryngii: right amount

Soy sauce in soy sauce

Scallion: right amount

Ginger: right amount

Rock sugar: right amount

Note: after heating, the volume of Pleurotus eryngii will be reduced, so don't cut it too small, the taste is not good.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Xing Bao Gu