Braised Pleurotus eryngii with sauce(shao zhi xing bao gu )

Braised Pleurotus eryngii with sauce

Introduction:

"Simple, nutritious and healthy quick stir fry. You can try what you like."

Production steps:

Step 1: Apricot abalone mushroom cutting hob block

Step 2: carrot cutting hob block

Step 3: slice green pepper and scallion, peel garlic

Step 4: slice green pepper and scallion, peel garlic

Step 5: Laoganma spicy crisp, soy sauce, chicken essence, salt, sugar, oyster sauce and appropriate amount of water into juice

Step 6: hot pot cold oil, add carrots, stir fry a few times

Step 7: add garlic and stir fry

Step 8: put the Pleurotus eryngii into the fire and stir fry quickly, the Pleurotus eryngii will come out of the water easily

Step 9: stir fry for about 1 minute, turn in the juice

Step 10: add green pepper and stir well

Step 11: put in the scallion leaves and stir fry evenly

Materials required:

Pleurotus eryngii: 2

Carrot: Half Root

Green pepper: 1

Scallion: half a tree

Garlic rice: right amount

Bean paste: 2 teaspoons

Laoganma spicy crispy: moderate amount

Soy sauce: moderate

Chicken essence: appropriate amount

Sugar: right amount

Oyster sauce: right amount

Note: 1, I did not thicken, thicken under the taste is better, mushrooms will be more smooth and tender 2, fried mushrooms must fire quickly stir fry 3, fried mushrooms to eat immediately, put a long time on the water (I take a picture here is 5 minutes later, I did not take a picture to make soup, eat when it was taken) carrot a little paste, busy taking pictures did not stir fry, a person sometimes busy!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Shao Zhi Xing Bao Gu