(gong bao xing bao gu )

Fried Pleurotus eryngii

Introduction:

"Compared with summer, autumn dishes should have a stronger taste to stick autumn fat. But for the beauty of the sister paper, supplement nutrition can, this fat does not stick. Xier continues to offer low oil and low fat food. With smooth and tender Pleurotus eryngii instead of meat, with fresh cucumber, fresh and sweet carrot, slimming is the king

Production steps:

Step 1: Pleurotus eryngii, cucumber. Dice carrots. Cut the Pleurotus eryngii slightly larger, and it will shrink after frying.

Step 2: Chop onion and garlic.

Step 3: saute onion and garlic in hot oil, add carrot and stir fry until fragrant.

Step 4: stir fry carrot to change color, add beef slice.

The fifth step: after the meat is discolourd, stir in a little five spices and stir fry the Pleurotus.

Step 6: stir fry the edge of Pleurotus eryngii until brown, add diced cucumber and a spoonful of mushroom sauce and continue to stir fry.

Step 7: mix Kung Pao bowl juice - 1 tbsp oyster sauce, 1 tbsp cooking wine, 2 tbsp soy sauce, 2 tbsp vinegar, 1 / 2 tbsp sugar, 1 / 3 tbsp chicken powder, mix well and sprinkle with a little garlic.

The eighth step: add the bowl of juice into the pan and stir fry for two or three minutes. The sauce is used a lot. The taste is basically enough. The lips can add a little salt to their taste. Finally, add a little water starch to thicken the pot.

Materials required:

Pleurotus eryngii: 250g

Cucumber: 150g

Carrot: 50g

Beef: 30g

Scallion: right amount

Minced garlic: right amount

Peanut oil: 5g

Mushroom sauce: 1 tbsp

Oyster sauce: 1 tbsp

Soy sauce: 2 tbsp

Vinegar: 2 tbsp

Chicken powder: 1 / 3 tbsp

Sugar: 1 / 2 teaspoon

Cooking wine: 1 teaspoon

Five spice powder: appropriate amount

Starch: appropriate amount

Note: the mushroom sauce for old Ganma taste better, Xier with mushroom sauce because of the recent cold can not eat spicy. As for beef, you can skip it if you like vegetarian food.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gong Bao Xing Bao Gu