Dry fried Pleurotus eryngii(gan bian xing bao gu )

Dry fried Pleurotus eryngii

Introduction:

"Pleurotus eryngii has the characteristics of durable cooking and easy to absorb flavor, which is very suitable for stewing or frying. Pleurotus eryngii not only has the function of lowering blood fat and cholesterol, but also has the therapeutic effect of clearing intestines and beautifying

Production steps:

Step 1: wash Pleurotus eryngii and cut into thin slices.

Step 2: heat the pan with a little oil, stir both sides of the Pleurotus eryngii slices in low heat until yellowish, and serve.

Step 3: cut pork into thin slices; cut red pepper into small circles; slice ginger for use.

Step 4: heat a little oil in the pan, stir fry the pork slices over low heat until the oil comes out.

Step 5: heat up a little oil in another pot, add ginger, garlic and pepper, stir fry to get the flavor; pour in the fried Pleurotus eryngii and pork, and continue to stir fry.

Step 6: add appropriate amount of salt and 1 / 4 teaspoon of soy sauce for seasoning.

Step 7: stir fry quickly and evenly, turn off the heat and sprinkle in the scallion section.

Materials required:

Pleurotus eryngii: right amount

Streaky pork: moderate

Chives: right amount

Red pepper: right amount

Old style: 1 / 4 spoon

Salt: right amount

Ginger slices: right amount

Garlic slices: appropriate amount

Note: 1. Pleurotus eryngii is thick, crisp and tender in texture, especially the stipe is compact, 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". It has pleasant almond flavor and taste like abalone. It is suitable for preservation and processing, and is deeply loved by people. 2. It can be eaten by the general population. 3. The difference between Pleurotus eryngii and other common varieties such as Pleurotus ostreatus, Lentinus edodes and Coprinus comatus is that the tissue is compact, elastic, and the storage time after picking is longer than that of common mushrooms.

Production difficulty: simple

Process: others

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Gan Bian Xing Bao Gu