Pleurotus eryngii(gong bao xing bao gu )

Pleurotus eryngii

Introduction:

"Gongbao diced chicken has been eaten by everyone. It's a famous traditional dish of Guizhou flavor. It's red but not spicy, spicy but not fierce, spicy and spicy, and the meat is smooth and crisp. It is said that Ding Baozhen, the founder of this dish, was born in Zhijin, Guizhou Province. He served as governor of Shandong Province and governor of Sichuan Province. He often entertained guests with this dish from his hometown, which has been handed down to this day. 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. The fresh and tender Pleurotus eryngii, combined with the crisp peanuts, tastes spicy and unique

Production steps:

Step 1: soak the peanuts

Step 2: peel off the red clothes

Step 3: cool the oil in a cold pan, put the peanuts in, wait for the surface of the peanuts to be yellowish, and set aside

Step 4: put onion, ginger and garlic in a small bowl

Step 5: add soy sauce, soy sauce, vinegar, sugar, cooking wine, water powder as sauce

Step 6: cut Pleurotus eryngii into medium-sized granules

Step 7: add a little oil in the pan, pour in Pleurotus eryngii and stir fry over low heat

Step 8: the surface of Pleurotus eryngii turns yellow, add pepper segment and pepper powder

Step 9: pour in the sauce

Step 10: after the soup thickens, pour in the fried peanuts

Step 11: finished product

Materials required:

Pleurotus eryngii: 4

Peanuts: right amount

Raw soy sauce: 1 tbsp

Soy sauce: 1 tbsp

Vinegar: 1 tbsp

Sugar: half a teaspoon

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: a little

Cooking wine: a little

Pepper powder: a little

Starch: appropriate amount

Pepper: right amount

Note: 1. Slow frying of Pleurotus eryngii in low heat will make the skin golden and have meat flavor; 2. The peanut fried in cold pan is very crispy; 3. Put the peanut before leaving the pan to keep the crispy taste

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Gong Bao Xing Bao Gu