Pleurotus eryngii(hang jiao yu song xing bao gu )

Pleurotus eryngii

Introduction:

"I bought salmon pine when I was on a business trip. My son likes it very much. This kind of fish floss is different from other fish floss and meat floss in the dry and crisp feeling, but it is wet and needs to be stored in the fresh-keeping cabinet. At that time, I was afraid that my son didn't like the taste of it, so I bought only one bottle. As a result, I regretted it. This kind of fish floss is very delicious whether it is served with rice or vegetables. If you have a chance, you must buy more to go home. The bottle is marked with super calcium salmon floss, which is rich in calcium. It is suitable for children in the growing period

Production steps:

Step 1: prepare the ingredients.

Step 2: use a knife to loosen the pepper and cut it into thin sections.

Step 3: dice the Pleurotus eryngii.

Step 4: heat some oil in the pan, add scallion and stir fry until fragrant.

Step 5: add apricot mushroom and stir fry.

Step 6: when the Pleurotus eryngii turns yellow and soft without water, add Hangzhou pepper and stir well.

Step 7: add salmon floss.

Step 8: stir fry evenly and add appropriate amount of salt.

Step 9: stir well, add sesame oil and turn off the heat.

Materials required:

Pleurotus eryngii: moderate amount

Salmon floss: moderate

Hangzhou pepper: right amount

Scallion: right amount

Sesame oil: right amount

Salt: right amount

Note: Apricot mushroom is best fried in the pot net water, taste good.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Hang Jiao Yu Song Xing Bao Gu