Kung Pao and Pleurotus eryngii(su cai hun chi gong bao xing bao gu )

Kung Pao and Pleurotus eryngii

Introduction:

"In the hot summer, eating meat not only makes people feel greasy, but also easy to get angry. We should mainly eat vegetables and fruits. Meat controllers are very tangled. Our family is meat control, a day without meat, as if it was the end of the world like, eat nothing fragrant. For the sake of health, I have to give up. It's a good choice to eat vegetables and meat. You can have a good mouth and enjoy the delicious food. It can also avoid excessive fat intake, which is really killing two birds with one stone. Kung Pao diced chicken is a favorite dish for all of us. It's also a classic dish that I like very much. Today, I'll use Pleurotus eryngii instead of diced meat to make this dish. The taste is not inferior at all. It is more delicious than fried chicken. Pleurotus eryngii has a unique light flavor, with thick meat and crisp taste. And the nutrition is very rich, can inhibit the rise of neutral fat

Production steps:

Materials required:

Pleurotus eryngii: 200g

Cucumber: 100g

Spicy peanuts: right amount

Salt: right amount

Starch: appropriate amount

Sugar: right amount

Vinegar: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Chili powder: appropriate amount

matters needing attention:

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Su Cai Hun Chi Gong Bao Xing Bao Gu