Chinese style, western style - [hand shredded Pleurotus eryngii with black pepper](zhong shi zuo fa xi shi kou wei shou si hei jiao xing bao gu )

Chinese style, western style - [hand shredded Pleurotus eryngii with black pepper]

Introduction:

"I always like Pleurotus eryngii very much. It can go with any dish, and it's perfect with fried meat. It can be diced, sliced, sliced and shredded. But my favorite is hand tearing. The Pleurotus eryngii made in this way has the best taste. It has the feeling of eating tripe and is very refreshing. Today, although there is no meat, I would like to stir fry Pleurotus eryngii with black pepper and onion. The unique taste of Pleurotus eryngii is matched with the special flavor of onion, and the unique aroma of black pepper makes this vegetable dish to the extreme. My friends may as well have a try. "

Production steps:

Step 1: 1. Soak and shred Auricularia auricula in advance.

Step 2: 2. Cut one fourth of the onion into small pieces and shred the rest.

Step 3: 3. Tear the Pleurotus eryngii into shreds by hand, and then microwave for 3 minutes to remove excess water.

Step 4: 4, pot into a small piece of butter, stir fry onion powder

Step 5: 5, pour in Pleurotus eryngii and agaric stir fry for a while.

Step 6: 6. Add two spoonfuls of oyster sauce and stir fry.

Step 7: 7. Pour in shredded onion and stir fry until the onion is slightly soft.

Step 8: 8, add black pepper, add a little salt and chicken essence can be out of the pot.

Materials required:

Pleurotus eryngii: 400g

Onion: one

Auricularia auricula: right amount

Butter: 20g

Oyster sauce: 2 tablespoons

Black pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: Tips: with butter can increase flavor, so there is a Western flavor, do not use it. The onion should be put last, softened slightly, and ripened, or wilted. It tastes good to tear Pleurotus eryngii by hand. Heating Pleurotus eryngii by microwave can reduce the cooking time and oil consumption.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: onion

Chinese PinYin : Zhong Shi Zuo Fa Xi Shi Kou Wei Shou Si Hei Jiao Xing Bao Gu