Crispy Pleurotus eryngii(xiang su xing bao gu )

Crispy Pleurotus eryngii

Introduction:

"Pleurotus eryngii has tender texture, solid taste, almond flavor and abalone taste, so it is called Pleurotus eryngii. The finely shredded Pleurotus eryngii is fried with salted egg yolk and crispy paste. After a while, the color is golden, the outside is burnt and the inside is tender, the salty flavor is smooth, and the bottom is soon seen. "

Production steps:

Step 1: put the salted egg yolk into the boiling water steamer and steam for 10-15 minutes until it is cooked. Take it out and let it cool.

Step 2: Sprinkle Pleurotus eryngii into uniform strips by hand, wash and drain.

Step 3: add salt to boiling water and cook for 3-5 minutes.

Step 4: drain the water for use.

Step 5: grind salted egg yolk into powder, wash shallot and red pepper, and chop them up for use.

Step 6: add 1 / 2 whole egg liquid into Pleurotus eryngii and stir well.

Step 7: Sprinkle with cornstarch and mix well.

Step 8: heat up the oil in the pan, turn to medium heat and fry the Pleurotus eryngii one by one.

Step 9: fry until golden yellow, remove and control the oil.

Step 10: leave a little oil in the pan, pour in the egg yolk, a little salt and sugar.

Step 11: stir fry until the egg yolk is fluffy, pour in the fried Pleurotus eryngii and stir fry evenly.

Step 12: make the egg yolk evenly wrap the Pleurotus eryngii, turn off the heat, sprinkle a little shallot and pepper, and then out of the pot.

Materials required:

Pleurotus eryngii: right amount

Salted egg yolk: right amount

Red pepper: right amount

Chives: right amount

Eggs: right amount

Corn starch: right amount

Salt: right amount

Sugar: right amount

Note: 1, do not recommend to buy cooked salted duck eggs, to buy raw salted duck eggs, the best yolk is red, this kind of red salted duck eggs is most suitable for making Jinsha dishes. 2. When steaming raw salted egg yolk, you can add some yellow rice wine to remove the fishy smell of salted egg yolk and enhance the flavor of salted egg yolk.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Su Xing Bao Gu