Sliced pork with Pleurotus eryngii in Abalone Sauce(bao zhi xing bao gu hua rou pian )

Sliced pork with Pleurotus eryngii in Abalone Sauce

Introduction:

"Ingredients: Pleurotus eryngii is saprophytic from late spring to early summer, and it also parasitizes on the roots and surrounding soil of the Umbelliferae plant, such as celery. It gets its name because it tastes like almond and its meat is thick like abalone, It has almond flavor and abalone taste, crisp and tender texture, excellent taste, unique flavor and rich nutrition, so it has the reputation of "delicious Boletus on the grassland". Nutritional value: Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrate, vitamins and minerals such as calcium, magnesium, copper, zinc, etc. 1. Improve the human immune function, anti-cancer, hypolipidemic, moistening the stomach and beauty. 2. It has the effect of lowering blood fat, cholesterol, promoting gastrointestinal digestion and preventing cardiovascular disease. Calories: 31.00 kcal / 100g weight loss sister can eat more mushrooms yo!!! ~~~”

Production steps:

Step 1: 1. Wash the Pleurotus eryngii, cut it into slices, boil it in boiling water, blanch it for one minute, drain it.

Step 2: 2. Slice lean pork and marinate with oyster sauce.

Step 3: 3. Blanch Pleurotus eryngii in boiling water.

Step 4: 4. Add proper amount of vegetable oil into the frying pan, put in the meat slices and stir fry

Step 5: 5. Add onion, ginger and garlic and stir fry.

Step 6: 6. Add Pleurotus eryngii and stir fry

Step 7: 7. Add appropriate amount of abalone juice and soy sauce, stir fry evenly

Step 8: 8. Add the fresh meat slices, stir fry them, then put them on the plate, sprinkle with scallions and eat them

Materials required:

Pleurotus eryngii: 2

Tenderloin: 200g

Abalone juice: right amount

Oyster sauce: right amount

Ginger: right amount

Green onion, green onion: appropriate amount

Soy sauce: moderate

Pepper, starch: right amount

Note: blanching Pleurotus eryngii in water is beneficial to remove excess water. If you don't blanch the water first, it's easy to get a lot of water when frying. Another blanching is good for nutrient decomposition.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Bao Zhi Xing Bao Gu Hua Rou Pian