Sausages and Pleurotus eryngii(xin shou nian lai de jia chang xiao cai la chang xing bao gu )

Sausages and Pleurotus eryngii

Introduction:

"It's impossible to make a table with big fish and big meat every day in our life. The dishes are always home-made and easy to handle, but they are exquisite."

Production steps:

Step 1: plane the Pleurotus eryngii from the middle, cut it with an oblique knife and cut it into small pieces.

Step 2: slice the sausage with oblique knife

Step 3: mince garlic

Step 4: pour oil into the pot, heat up and fry garlic.

Step 5: stir fry the Pleurotus eryngii in high heat for 8 minutes, add salt and season with beef powder

Step 6: stir fry the sausage until the Pleurotus eryngii is mature.

Materials required:

Pleurotus eryngii: right amount

Sausage: right amount

Garlic: right amount

Salt: right amount

Beef powder: right amount

Note: * the Pleurotus eryngii is sliced from the middle, which is closer to the shape of sausage. The dish looks better. *Salt and beef powder should be put first, and then the sausage will be salty.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Xin Shou Nian Lai De Jia Chang Xiao Cai La Chang Xing Bao Gu