Roast Pleurotus eryngii(shao kao xing bao gu )

Roast Pleurotus eryngii

Introduction:

"In the history of" passing the customs "all the way, air frying pan has always been my ultimate boss. But, suddenly one day, I have it so suddenly, Leng is let me excited all night. As a fried food lover, I immediately pickled ribs, rabbit legs, hairtail, Pleurotus eryngii.... Today, I'd like to start with "barbecue Pleurotus eryngii". It's really very simple.... Mom doesn't worry that I'll go to the roadside barbecue anymore. "

Production steps:

Step 1: wash the Pleurotus eryngii and dry it; dry the food that needs to be salted, otherwise it will affect the taste;

Step 2: cut the Pleurotus eryngii into hob pieces and put them in a deeper basin;

Step 3: add proper amount of cooking oil and barbecue material;

Step 4: stir well and marinate for 15-20 minutes;

Step 5: put the pickled Pleurotus eryngii in the frying basket and spread it as flat as possible;

Step 6: turn on the power and select the "French fries" program, that is, set the temperature to 180 degrees for 15 minutes;

Step 7: 5 minutes later, take out the fried blue, shake it, let the Pleurotus eryngii heated evenly;

Step 8: continue baking until the sound of "Ding" and unplug the power supply;

Step 9: out of the pot, plate.

Materials required:

Pleurotus eryngii: 4

Edible oil: 10ml

Barbecue material: 2 tablespoons

Note: 1. The seasoning should be adjusted according to personal taste, but the curing time should be at least 10 minutes, otherwise it is not easy to taste; 2. 15 minutes is a little dry flavor, like tender taste, 10-12 minutes is enough;

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Shao Kao Xing Bao Gu