Yuxiang Pleurotus eryngii(run chang mei rong kang ai jiang zhi ying yang feng fu de chuan cai jing dian yu xiang xing bao gu )

Yuxiang Pleurotus eryngii

Introduction:

Production steps:

Step 1: prepare raw materials;

Step 2: cut the raw materials into filaments;

Step 3: dice rice with onion, ginger and garlic, chop pickled pepper, and prepare Pixian Douban sauce;

Step 4: make fish flavored sauce and Gorgon sauce: take a bowl, add a little salt, soy sauce, sugar and vinegar, stir to make sauce; take another bowl, add starch and water to make Gorgon sauce;

Step 5: put oil in the pot, heat and saute onion, ginger and garlic powder;

Step 6: add pickled pepper and Pixian Douban sauce;

Step 7: stir fry the red oil;

Step 8: add shredded Auricularia and carrot, stir fry evenly;

Step 9: add apricot abalone mushroom and stir fry;

Step 10: add shredded pepper and stir fry;

Step 11: pour in fish flavoring sauce and stir well;

Step 12: thicken and stir fry quickly;

Step 13: the delicious food is finished

Materials required:

Pleurotus eryngii: 2

Carrot: 1 / 2 root

Pepper: 1

Auricularia auricula: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pixian Douban sauce: right amount

Pickled pepper: right amount

Salt: a little

Soy sauce: 15g

Sugar: 25g

Vinegar: 20g

Starch: 15g

Edible oil: right amount

Note: cooking experience: 1, the amount of sauce must not be too large, or fried out too much soup, affect the taste is not beautiful; 2, pickled peppers, bean paste contains salt, but also add soy sauce, so it is best to taste in the process of frying, and then increase the amount of salt as appropriate.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: fish flavor

Chinese PinYin : Run Chang Mei Rong Kang Ai Jiang Zhi Ying Yang Feng Fu De Chuan Cai Jing Dian Yu Xiang Xing Bao Gu