The poor people's Tricholoma matsutake -- stir fried Pleurotus eryngii(qiong ren de song rong xiao chao xing bao gu )

The poor people's Tricholoma matsutake -- stir fried Pleurotus eryngii

Introduction:

"I always like to eat Pleurotus eryngii. I used to stir fry with green pepper and sliced meat. After watching the first episode of" China on the tip of the tongue ", it was said that there would be a peculiar smell after dry frying of Tricholoma matsutake. I think it's the same with Pleurotus eryngii. After quick frying, there was also a smell. It's chewy in the mouth and tastes better than meat. We are poor and can't afford matsutake. Let's eat apricot abalone mushroom! "

Production steps:

Step 1: prepare two Pleurotus eryngii, the bigger one

Step 2: cut the Pleurotus eryngii from the waist and then cut it into pieces

Step 3: heat the olive oil to 80% heat, add the Pleurotus eryngii and stir fry

Step 4: in the process of frying, Pleurotus eryngii will come out of water. If it's OK, continue to stir fry until the water is dry

Step 5: when the Pleurotus eryngii is slightly yellow, add appropriate amount of salt and pepper and start the pot

Step 6: add a grape embellishment, it's delicious, more delicious than meat.

Materials required:

Pleurotus eryngii: two

Pepper: right amount

Salt: right amount

Olive oil: right amount

Note: very light and meal dishes, basically do not need any seasoning, the original best to eat. Be sure to fry it dry, or it will turn sour.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Qiong Ren De Song Rong Xiao Chao Xing Bao Gu