Braised Pleurotus eryngii with garlic sauce(suan zi jiang shao xing bao gu )

Braised Pleurotus eryngii with garlic sauce

Introduction:

"This dish can taste the flavor of garlic in Pleurotus eryngii. Golden garlic is not only a seasoning but also an auxiliary material in the dish. Big garlic can be eaten completely and has a unique flavor. Kingler sauce was given to tmall when they bought honey that day. They wanted to take it out and taste it. Generally speaking, it's very similar to sweet flour sauce, but it's fresher and more colorful than sweet flour sauce. It has a strong taste. It's said that it's a compound sauce made from fermented grains. I feel that the sauce tastes salty and the color is heavy. When using it, you should take it into consideration! I put a little too much this time, the color is very heavy, but because I didn't use salt in the whole process, I don't think it tastes heavy. It tastes just right! "

Production steps:

Step 1: material preparation

Step 2: material preparation 2

Step 3: dice Pleurotus eryngii, wash and dry with kitchen paper

Step 4: make oil in the pot, add garlic and stir up the fragrance

Step 5: taste, add Pleurotus eryngii and fry until golden and discolored, add Lentinus edodes and fry until it is raw

Step 6: put garlic and Pleurotus eryngii together, oil the bottom of the pot, add ginger and scallion, stir fry until fragrant, add ginger sauce, stir fry until fragrant

Step 7: put the Pleurotus eryngii into the pan, and then put the colored pepper into the pan

Materials required:

Pleurotus eryngii: two

Mushroom: 4

Color pepper: half

Garlic: right amount

Scallion: right amount

Ginger sauce: right amount

Ginger: right amount

Note: 1111111 since it is cooking, Pleurotus eryngii should not be cut too small, easy to shrink, can not find Oh! 2222222 when frying, use low heat, let large pieces of Pleurotus eryngii fry thoroughly, the last step is to wrap the sauce, the time is very fast, so to ensure that the ingredients are mature, 3333333, afraid of paste pot, you can add a little water, low heat slowly boil out the flavor, and then put the ingredients into the sauce, the taste will be more fragrant! 444 garlic must be big. It's delicious when it's cooked. It's too little for a head of garlic!

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Suan Zi Jiang Shao Xing Bao Gu