Braised Pleurotus eryngii with sausage(la chang shao xing bao gu )

Braised Pleurotus eryngii with sausage

Introduction:

"Pleurotus eryngii" is a new rare edible fungus which has been developed and cultivated successfully in recent years and integrates edible, medicinal and dietotherapy. Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It can improve the immune function of human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on human body. "

Production steps:

Step 1: wash the sausage and cut it into thicker slices.

Step 2: wash abalone mushroom, cut it in half, and then cut hob block.

Step 3: wash shallot and cut into small sections, peel garlic and slice.

Stir fry the sausages in a small saucepan and add some oil.

Step 5: sausages stir out the oil, add garlic slices and stir until fragrant.

Step 6: add the Pleurotus eryngii, stir fry, add a little water to stew, stew Pleurotus eryngii.

Step 7: add about a spoonful of steamed fish soy sauce and stir fry for a while.

Step 8: add a little salt and monosodium glutamate and stir well.

Step 9: add the scallion section and stir fry for two times.

Materials required:

Pleurotus eryngii: one

Sausage: 100g

Oil: right amount

Salt: right amount

Garlic: right amount

Chives: right amount

Steamed fish soy sauce: right amount

MSG: right amount

Note: sausage and soy sauce are salty, this dish to put less salt. Fungi must be fried thoroughly to eat, so you can add a little water for a while.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : La Chang Shao Xing Bao Gu