Fried Pleurotus eryngii with minced meat and soy sauce(rou mo jiang bao xing bao gu )

Fried Pleurotus eryngii with minced meat and soy sauce

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: heat the pan, add proper amount of oil, and put the Pleurotus eryngii in it;

Step 3: fry the water in Pleurotus eryngii;

Step 4: remove the Pleurotus eryngii after yellowing slightly;

Step 5: leave a little oil in the pot, add minced meat and stir fry;

Step 6: stir fry minced meat to change color, then add minced onion and ginger, and continue to stir fry;

Step 7: add the Pleurotus eryngii prepared just now;

Step 8: stir fry a few times and add two tablespoons of rice dressing;

Step 9: add a small amount of water and cook for one minute;

Step 10: add salt, pepper and other seasoning stir fry evenly;

Step 11: put into a small pot and sprinkle some shallots on the surface.

Materials required:

Pleurotus eryngii: 2

Minced meat: 100g

Rice dressing: 2 teaspoons

Ginger powder: appropriate amount

Onion powder: appropriate amount

Shallot: moderate

Oil salt: right amount

Note: 1. The Pleurotus eryngii should be cut into small pieces and fried slightly with more oil. The Pleurotus eryngii will shrink and lose some water, which is more conducive to the absorption of the soup; 2. Stir fry the minced meat with a little oil, add the minced green onion and ginger, and then stir fry the minced xiangrou with rice dressing sauce; 3. Finally, put in the newly prepared Pleurotus eryngii and stew it to make them fully absorb the minced meat soup Then put in the right amount of salt seasoning.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Rou Mo Jiang Bao Xing Bao Gu