Stir fried Pleurotus eryngii with cucumber(huang gua chao xing bao gu )

Stir fried Pleurotus eryngii with cucumber

Introduction:

"Cucumber is a seasonal vegetable in summer. It has the functions of clearing heat and promoting diuresis, detoxifying and detumescence, generating fluid and relieving thirst. Pleurotus eryngii has almond flavor, fleshy, fresh and tender taste, fragrant taste, rich nutrition, but also has the effect of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, preventing cardiovascular disease and so on. The combination of the two is a delicious seasonal dish. "

Production steps:

Step 1: wash cucumber and cut into rhombic slices.

Step 2: clean and slice Pleurotus eryngii.

Step 3: heat the oil and add a little onion and ginger into the pan.

Step 4: add Pleurotus eryngii.

Step 5: stir fry until unripe.

Step 6: add cucumber slices.

Step 7: add appropriate amount of salt and stir fry until the cucumber is broken.

Step 8: add appropriate amount of water starch.

Step 9: stir well and turn off the heat.

Step 10: Sheng pan.

Materials required:

Cucumber: 150g

Pleurotus eryngii: 200g

Scallion: 5g

Jiang: 3G

Salt: 4G

Peanut oil: 25ml

Starch: appropriate amount

Caution: don't add too much salt. Don't thicken the sauce.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: light

Chinese PinYin : Huang Gua Chao Xing Bao Gu