Pleurotus eryngii in abalone sauce with Hangzhou pepper(hang jiao bao zhi xing bao gu )

Pleurotus eryngii in abalone sauce with Hangzhou pepper

Introduction:

"My mother-in-law bought back some apricot mushroom roots, and said that they were two-thirds cheaper than the root apricot mushroom, and the root water itself was less. I used the method of dry frying, added abalone juice, and crisp and tender Hangzhou pepper, which tasted wonderful."

Production steps:

Step 1: prepare the ingredients.

Step 2: squeeze out water by hand.

Step 3: squeeze out water by hand.

Step 4: put a small amount of oil in the pan and heat it into the apricot crisp mushroom.

Step 5: flatten the pepper with a knife and cut it into sections.

Step 6: stir fry the Pleurotus eryngii until the appearance is slightly yellow.

Step 7: add Hangzhou pepper.

Step 8: add abalone juice.

Step 9: stir well, add chicken essence to taste, and leave the pot.

Materials required:

Pleurotus eryngii: moderate amount

Hangzhou pepper: right amount

Abalone juice: right amount

Chicken essence: appropriate amount

Note: 1, do not put too much oil in the stir fry, normal cooking can be. 2. Don't add water when frying. It tastes better. 3. Abalone juice is salty. I didn't add salt. Please make it according to your taste.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hang Jiao Bao Zhi Xing Bao Gu