Pleurotus eryngii in sauce(jiang zhi xing bao gu )

Pleurotus eryngii in sauce

Introduction:

"To tell you the truth, the first time I saw the Pleurotus eryngii, I thought it looked dry. How could it be delicious? Later when I saw the menu, I saw it used in a dish. I came back with a curious attitude and got a surprise. It was not the dry taste I imagined. It tasted tender and smooth. I used it to cook braised pork a few days ago, and my father also said it was very delicious It's delicious. I think it's the feeling of many people. When I went to the supermarket today, I saw that the staff had just updated a pile of fresh Pleurotus eryngii. I didn't hesitate to buy it. I tried the new method. It was really a different flavor. Someone thought it was beef, and vegetarian dishes had the feeling of meat... You know

Production steps:

Step 1: choose a little bigger Pleurotus eryngii as far as possible, and rinse it for use

Step 2: cut into 5-6cm long pieces, and then cut into uniform thick pieces

Step 3: slowly cut the cross knife on the thin slice, similar to the squid roll cutting method

Step 4: take the right amount of raw soy sauce, oil consumption, a little soy sauce, salt, sugar taste, and then add some cold water, stir evenly, slightly dilute, otherwise, too salty.. Put the cut Pleurotus eryngii in the sauce and marinate for about 15 minutes. I accidentally deleted the step diagram. During the marinating process, I had to turn it over to make it even

Step 5: oil the pan, pour in a little cooking oil and heat it for 50%

Step 6: put the Pleurotus eryngii slices into the pot and fry them over low heat until they are cooked..

Step 7: after the Pleurotus eryngii is fried with a little water, pour a proper amount of pickled sauce.

Step 8: collect the juice on high fire, sprinkle a little scallion and sesame, then take out the pot

Step 9: does it look like meat

Step 10.......

Step 11.......

Materials required:

Pleurotus eryngii: two

Salt: 2G

Veteran: a small spoon

Oyster sauce: 1 teaspoon

Chives: right amount

Sugar: half teaspoon

Soy sauce: two spoonfuls

White Sesame: right amount

Note: 1. Make sure to fry it in low heat. 2. Remember to adjust the sauce and taste it yourself, so as not to be too salty.. Ha ha, if it's salty, dilute the water..

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: Maotai flavor

Chinese PinYin : Jiang Zhi Xing Bao Gu