Black pepper Pleurotus eryngii(nong yu mei wei hei jiao xing bao gu )

Black pepper Pleurotus eryngii

Introduction:

"Pleurotus eryngii is named for its rich meat, crisp and tender taste, like abalone, and unique almond flavor. Pleurotus eryngii has the effect of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing immune ability, preventing cardiovascular disease and so on. Rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals, it can improve the immune function of the human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on the human body. The thick cream flavor is accompanied by the special sweetness of mushroom, and then seasoned with black pepper. The gorgeous sweetness and rich taste are absolutely exciting and people's appetite can't help but ignite! "

Production steps:

Step 1: clean Pleurotus eryngii, dry the surface and cut it into pieces.

Step 2: put the pot on the fire and heat the butter to 70%.

Step 3: put the apricot abalone mushrooms into the pot, fry them over low heat until the edge turns slightly yellow, and turn them over.

Step 4: sprinkle salt and black pepper evenly to taste, fry until golden on the surface and slightly scorched on the edge.

Materials required:

Pleurotus eryngii: right amount

Butter: moderate

Black pepper: moderate

Salt: right amount

Note: 1. Frying Pleurotus eryngii in small fire oil is the key to produce light apricot flavor, and also the key to present the taste of abalone. 2. Be sure to use ground black pepper instead of black pepper.

Production difficulty: simple

Technology: decocting

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Nong Yu Mei Wei Hei Jiao Xing Bao Gu