Pleurotus eryngii in oyster sauce(hao you xing bao gu )

Pleurotus eryngii in oyster sauce

Introduction:

"Pleurotus eryngii mushroom meat is thick, crisp and tender, especially the stipe tissue is dense, firm and milky white. It can be eaten completely, and the stipe is crisper and smoother than the cap. It is called" king of Pleurotus ostreatus "and" dried scallop mushroom ". Its quality is like the taste of abalone. It is suitable for preservation and processing, and is deeply loved by people Hot pot materials. Pleurotus eryngii itself has a plain taste, so it's easy to borrow the flavor, so how to make Pleurotus eryngii is very delicious. Oyster mushroom Kwai mushroom is a regular cooking practice at home. It is also a fast dish. It's very simple, but it tastes very unique. The crisp and smooth smell of the Pleurotus abalone and the smell of oyster sauce taste very well, plus the color of the garnish is richer and the nutrition is more comprehensive.

Production steps:

Step 1: 250g Pleurotus eryngii

Step 2: green pepper 1, red pepper 1, yellow pepper 1, garlic 5

Step 3: cut Pleurotus eryngii into hob pieces

Step 4: green pepper, red pepper, yellow pepper cut into slices, garlic cut into minced garlic

Step 5: add oil in the pan and stir fry the minced garlic

Step 6: stir fry the minced garlic until fragrant, then put the cut Pleurotus eryngii pieces into the pot and fry them

Step 7: stir fry for 1 minute and add appropriate amount of salt

Step 8: add proper amount of oyster sauce and continue to stir fry

Step 9: stir fry the green pepper, red pepper, yellow pepper into the pot and then stir fry

Step 10: continue to fry for 2 minutes. After the water in the Pleurotus eryngii is fried, it will be slightly sticky and then put into the pan

Materials required:

Pleurotus eryngii: 250g

Green pepper: right amount

Red pepper: right amount

Yellow pepper: right amount

Garlic: right amount

Oyster sauce: right amount

Salt: right amount

Note: 1. Water will come out during the stir frying process of Pleurotus eryngii. Try to stir fry the water as much as possible, so that the taste of the finished product will be more crisp; 2. Pleurotus eryngii is not easy to taste because of its tight organization, so it should be patiently stir fried for a while during the stir frying process, so that the taste will be better penetrated; 3. Oyster sauce should be the last seasoning, because the stir frying time of oyster sauce is too long, It will lose its flavor.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: Original

Chinese PinYin : Hao You Xing Bao Gu