Pleurotus eryngii with black bean sauce(chi xiang xing bao gu )

Pleurotus eryngii with black bean sauce

Introduction:

"How to eat without meat! Do try it! Do whatever you have on hand, squeeze some time, squeeze some time, ha ha, water like time, the more you squeeze! Mima likes all kinds of mushrooms, so she eats more naturally. It's very interesting that the same kind of food, different methods, taste and taste are so different. Today's Pleurotus eryngii is mixed out, very delicious

Production steps:

Step 1: material drawing.

Step 2: cut the scallion part, the green and white garlic part, the color pepper and the millet pepper into the end, take a spoonful of Douchi sauce, pour half a spoonful of zanthoxylum oil into the Douchi sauce, one spoonful of Tiancheng Yiwei, one spoonful of sesame oil, mix well and set aside.

Step 3: slice Pleurotus eryngii and soak it in light salt water.

Step 4: heat the oil in the frying pan, squeeze the water out of the Pleurotus eryngii in the brine, and fry it after the oil is hot.

Step 5: deep fry until the Pleurotus eryngii is cooked and softened. Pour oil into the pan.

Step 6: mix the shredded vegetables and bean sauce and put them on the plate.

Step 7: put it on the table.

Materials required:

Pleurotus eryngii: right amount

Color pepper: right amount

Garlic sprouts: right amount

Scallion: right amount

Millet pepper: right amount

Lee Kam Kee Douchi sauce: right amount

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Chili oil: right amount

Zanthoxylum oil: right amount

Note: 1. After slicing Pleurotus eryngii, soak it in light salt water to remove astringency. 2. It's OK to fry the Pleurotus eryngii soft and well done. It doesn't need to be too old. 3. Tiancheng yiweier and Douchi sauce are salty. Add salt as appropriate.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chi Xiang Xing Bao Gu