Pleurotus eryngii in sesame sauce(ma jiang xing bao gu )

Pleurotus eryngii in sesame sauce

Introduction:

"The new year is coming soon. It's a table full of fish and meat. I have a burden in my heart when I think about it. For me, who is overweight, vegetarian food is still the best choice. In the morning, my mother bought some apricot abalone mushrooms, which I wanted to fry. Later, I wanted to try to make cold dishes. As a result, it was very successful. My mother said it was delicious and I could show it to my family during the new year. "

Production steps:

Step 1: steam the Pleurotus eryngii for 5 minutes, take it out, let it cool and tear it into shreds.

Step 2: control excess water after blanching spinach

Step 3: prepare the sauce when steaming Pleurotus eryngii (boil the sesame sauce with warm water and stir it into a paste), add seafood sauce, chicken essence, salt, vinegar, fish sauce, chili oil and zanthoxylum oil, and mix well

Step 4: put the apricot abalone mushroom shreds into a bowl, spread spinach around, pour the sesame sauce on their heads, and finally add some coriander~

Materials required:

Pleurotus eryngii: two

Spinach: half a catty

Sesame paste: 2 teaspoons

Salt: small amount

Chicken essence: half a spoon

Seafood sauce: right amount

Fish sauce: small amount

Chili oil: 1 teaspoon

Pepper oil: a little

Vinegar: right amount

Note: 1. Pleurotus eryngii is better than Flammulina velutipes in chewing. It is suitable for older people or people with poor teeth. 2. When making sauce, you can give full play to your subjective initiative and add whatever you like. Like mashed garlic, millet and pepper can be (I do not eat garlic drop ha ~)

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Ma Jiang Xing Bao Gu