Sauerkraut and Pleurotus eryngii(suan cai xing bao gu )

Sauerkraut and Pleurotus eryngii

Introduction:

"Dad's pickled fish is very delicious, so every time I eat the fish, I will also eat the pickled fish. Sauerkraut is a special dish. It's good with mushrooms. I suddenly wanted to eat sauerkraut in the middle of last night, so I decided to eat sauerkraut today. The taste of Pleurotus eryngii is also my favorite. It should be good to match the two. And this dish is very simple. Try to eat more, good health

Production steps:

Step 1: prepare the ingredients (if you think the pickle is too sour, you can put a little less)

Step 2: shred Pleurotus eryngii by hand

Step 3: shred red pepper and sauerkraut (if you think the sauerkraut is too salty, soak it in water)

Step 4: heat the oil in the pan, add the sauerkraut and stir fry twice

Step 5: add Pleurotus eryngii and stir fry until soft

Step 6: add shredded red pepper and stir fry a few times

Step 7: taste the taste. Because pickles are salty, you don't need salt. On the contrary, if they are too salty, you can add a little water and put a little monosodium glutamate before they come out of the pot according to the taste

Materials required:

Pleurotus eryngii: one

Red round pepper: half

Sauerkraut: right amount

Note: I prefer to eat sauerkraut, so I put more. If I can't eat sauerkraut, I can put less

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Suan Cai Xing Bao Gu