Sweet and spicy Pleurotus eryngii(tian la xing bao gu )

Sweet and spicy Pleurotus eryngii

Introduction:

"[sweet and spicy Pleurotus eryngii] it's sour, sweet and spicy. Originally I was going to buy straw mushroom or Tricholoma, but I didn't buy it. Let's use Pleurotus eryngii. It looks like a huge mushroom root. The meat is thick and soft. It's good to make this taste."

Production steps:

Step 1: material drawing.

Step 2: wash the sweet pepper and make it into a small cup.

Step 3: dice Pleurotus eryngii, scallion, sweet pepper and ham.

Step 4: Take 1 spoonful of Heinz ketchup, 1 spoonful of Heinz ketchup and 1 spoonful of oyster sauce.

Step 5: heat the oil in the frying pan and fry the Pleurotus eryngii until fragrant.

Step 6: turn the skin a little yellow and get out of the pot.

Step 7: leave a little oil in the pot, first stir fry the scallion, then add the ham, stir fry until fragrant.

Step 8: return the Pleurotus eryngii to the pot. Pour in the sauce.

Step 9: mix well and remove.

Materials required:

Pleurotus eryngii: right amount

Ham: moderate

Scallion: right amount

Right amount: color pepper

Heinz ketchup: 30g

Heinz chili ketchup: 30g

Oyster sauce: 10g

Note: this dish doesn't need any other seasoning. Just use these three kinds of sauces. The finished dish tastes great. Adults and children like it.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Tian La Xing Bao Gu