Pleurotus eryngii in oyster sauce
Introduction:
Production steps:
Step 1: prepare the ingredients
Step 2: slice three layers of meat and onion
Step 3: slice Pleurotus eryngii and carrot
Step 4: three layers of meat into the pot, at this time do not add cooking oil, first stir fry a few times to remove the moisture of three layers of meat
Step 5: add proper amount of cooking oil into the pot
Step 6: add the onion
Step 7: stir fry until three layers of meat and onion are golden
Step 8: add Pleurotus eryngii and carrot, stir fry for 30 seconds
Step 9: add Lee Kam Kee oyster sauce, stir fry for about 1 minute, add appropriate amount of water, wait until the juice is collected, then start the pot
Step 10: set the table
Materials required:
Pleurotus eryngii: 2
Carrot: 1 segment
Three layers of meat: 1 small piece
Lee Kam Kee oyster sauce: 2 tablespoons
Onion: 2
Water: moderate
Edible oil: right amount
Fresh scallion leaves: appropriate amount
Note: fish mother phrases: 1. Put the three layers of meat in the pot for a few seconds, mainly to remove the moisture, so that the meat can be fried later. 2. Cut the apricot abalone mushroom blade at 45 degrees, about 5mm thick, and slice the carrot in its round shape. The thickness is 3mm3. When cooking this dish, the whole process is very hot. 4. Oyster sauce itself will be relatively sweet. If you can't eat it, you can add some more Point salt 5, on the plate, the first layer for Pleurotus eryngii, row into a circle, the second layer for three layers of meat, the third layer for carrots, the fourth layer is Pleurotus eryngii mushroom tail part put on 6, after the plate and then onion silk point stop a little
Production difficulty: simple
Technology: stir fry
Production time: 10 minutes
Taste: Maotai flavor
Chinese PinYin : Hao You Xing Bao Gu
Pleurotus eryngii in oyster sauce
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