Fried Pleurotus eryngii with pepper and salt(jiao yan xiang jian xing bao gu )

Fried Pleurotus eryngii with pepper and salt

Introduction:

"We're a little bit of a dilapidated place. The market is full of the same old three kinds of food all the year round. We've got to open a big supermarket and finally we can see some dishes that we didn't sell very often before. This apricot abalone mushroom used to sell occasionally and it's very expensive. Now it's good. It's six yuan a kilo. If you spend three yuan, you can fry another dish. I always like the taste and taste of Pleurotus eryngii. Sometimes it's used for frying meat, sometimes it's simply fried like this. The simplest way is to keep its nutrition, and it's delicious! Pleurotus eryngii is named for its rich meat, crisp and tender taste like abalone, and unique almond flavor. Pleurotus eryngii has the effect of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing immune ability, preventing cardiovascular disease and so on. It is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It can improve the immune function of the human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on the human body. "

Production steps:

Step 1: prepare Pleurotus eryngii, wash and set aside.

Step 2: cut Pleurotus eryngii into thick slices.

Step 3: heat the butter in a pan until it melts.

Step 4: spread Pleurotus eryngii and fry.

Step 5: fry until the edge is yellowish and slightly cocked, then turn over and fry on the other side.

Step 6: after the other side is fried, sprinkle with salt and pepper.

Materials required:

Pleurotus eryngii: 250g

Butter: moderate

Salt and pepper: right amount

Note: the selection of Pleurotus eryngii tips: size: not the thicker the better Oh, look at the surface of the fiber, too thick is too old, the length of about 10 cm is the best: Color: choose milky white smooth, smell no odor. This kind of mushroom will be fresh, the meat quality is also relatively thick, and it's crispy and tender.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: Original

Chinese PinYin : Jiao Yan Xiang Jian Xing Bao Gu