Pleurotus eryngii meat sauce(xing bao gu rou jiang )

Pleurotus eryngii meat sauce

Introduction:

"Today's Pleurotus eryngii meat sauce is used to deal with cold noodles. The weather is getting hotter and hotter. It's refreshing and mellow to mix some cold noodles with some mushroom flavored meat sauce. Mr. Kong said: "review the old and know the new". Only in this way can we be regarded as a good student. Yes, it's the same with cooking. If you always stick to a pattern of cooking and believe that a program is cooking, the people who cook will be tired of it, and the eaters will be tired of it. Meat sauce has been made many times, and the recipe is different every time. A better meat sauce can eat more noodles, and the one with bad taste can only be regarded as "living". Today's "Pleurotus eryngii meat sauce", those who have eaten instant noodles should still remember the strong flavor of mushroom noodles, which will be missed for a long time after eating

Production steps:

Step 1: clean the Pleurotus eryngii and cut it into small pieces.

Step 2: cut the pork into one centimeter dices and set aside.

Step 3: grind the blistered scallops into silk with a knife.

Step 4: pour vegetable oil into the pot, heat the oil, add ginger slices and saute until fragrant.

Step 5: pour in diced lean meat

Step 6: stir fry over low heat until the diced meat changes color and dries.

Step 7: cut the diced meat aside and dig in 3 tbsp bean paste.

Step 8: stir fry the bean paste over low heat. After the bean paste is dissolved in the oil, stir fry the diced meat and bean paste well and taste well.

Step 9: pour in the diced apricot abalone mushrooms and stir fry well.

Step 10: pour in enough water and bring to a boil.

Step 11: sprinkle in dried Beth and simmer for 30 minutes.

Step 12: add refined salt and stir fry over low heat.

Materials required:

Pleurotus eryngii: 500g

Lean pork: 300g

Scallops: right amount

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Bean paste: right amount

Note: 1, Pleurotus eryngii meat sauce need not put too much spices or seasonings, simple method can highlight the rich mushroom flavor of meat sauce.

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Xing Bao Gu Rou Jiang