Braised mushroom(shao gu he )

Braised mushroom

Introduction:

Production steps:

Step 1: add five spice powder, salt, soy sauce, chicken essence and eggs to the meat filling

Step 2: sauce, 3 tbsp soy sauce, 3 tbsp sugar, 2 tbsp vinegar, a little water

Step 3: slice the Pleurotus eryngii, cut it with the first knife, connect it with the second knife, and cut it with the third knife (just like the eggplant clip cutting method)

Step 4: add the minced meat and don't fill it up

Step 5: clip a shelled shrimp

Step 6: relax the oil in the pan

Step 7: stick dry flour on both sides of Pleurotus eryngii with stuffing

Step 8: heat the oil for 50% and put the Pleurotus eryngii in the pan

Step 9: deep fry until golden on both sides and cooked

Step 10: leave a little oil in the pan, add onion, ginger and garlic, stir until fragrant, pour in the sauce, bring to a boil, put the Pleurotus eryngii in the pan, add the starch, and remove from the pan

Materials required:

Pleurotus eryngii: 1

Meat stuffing: right amount

Egg: 1

Old style: moderate

Salt: right amount

Five spice powder: appropriate amount

Flour: right amount

Shrimp: right amount

Onion, ginger and garlic: right amount

Soy sauce: 3 teaspoons

Sugar: 3 teaspoons

Vinegar: 2 teaspoons

Chicken essence: appropriate amount

Starch: appropriate amount

Note: 1. Do not like sweet and sour mouth, can not put sugar, vinegar. 2. Can also be cooked juice, directly poured on the set plate of Pleurotus eryngii

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: salty and sweet

Chinese PinYin : Shao Gu He