Stir fried Pleurotus eryngii(xiao chao xing bao gu )

Stir fried Pleurotus eryngii

Introduction:

"Pleurotus eryngii is a kind of mushroom with excellent quality. The flesh of Pleurotus eryngii is thick, the texture is fine, and the flavor of almond is light. The meat of Pleurotus eryngii is fat and tender, suitable for frying, burning, stewing, stewing, making soup and hot pot materials, and also suitable for Western food; even for cold dishes, the taste is very good, after processing, the taste is crisp, tough, white to cream yellow, and the appearance is good. The differences between Pleurotus eryngii and other common varieties such as Pleurotus ostreatus, Lentinus edodes and Coprinus comatus are as follows: the tissue is compact, elastic, and the storage time after picking is longer than that of common mushrooms. "

Production steps:

Step 1: clean the Pleurotus eryngii and cut it into 5cm long strips.

Step 2: Chop shallot and garlic.

Step 3: pour the oil into the pot, heat the oil, add the chopped green onion, and saute the garlic until fragrant.

Step 4: pour in the chopped Pleurotus eryngii and stir fry.

Step 5: add 1 tbsp sugar, a little salt, stir fry evenly.

Step 6: pour in 1 tbsp delicious soy sauce and stir fry the Pleurotus eryngii until soft.

Step 7: Sprinkle appropriate amount of black pepper into the pan and stir fry evenly.

Materials required:

Pleurotus eryngii: right amount

Delicious soy sauce: right amount

Shallot: moderate

Garlic: right amount

Sugar: right amount

Refined salt: right amount

Black pepper: right amount

Oil: right amount

Note: 1. Pleurotus eryngii has a unique flavor in this province, you can not add soy sauce, sugar and other seasonings, the taste is also delicious.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiao Chao Xing Bao Gu