Stir fried Pleurotus eryngii with oyster sauce(hao you za chao xing bao gu )

Stir fried Pleurotus eryngii with oyster sauce

Introduction:

"Scientific name of Pleurotus eryngii: the body of Pleurotus eryngii has almond flavor, fleshy, tender taste, delicate flavor and rich nutrition. It also has the effects of lowering blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, preventing cardiovascular disease and so on. Onions and carrots are added to this dish to make it more nutritious. The taste is fresh, light and refreshing. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: wash all ingredients and cut into shreds.

Step 3: Boil the water in the pot, blanch the Pleurotus eryngii and Lentinus edodes, drain the water and set aside.

Step 4: stir fry scallion and ginger with oil.

Step 5: add shredded carrots and stir fry.

Step 6: add onion and stir fry until fragrant.

Step 7: add soy sauce.

Step 8: add salt and sugar and stir well.

Step 9: add oyster sauce.

Step 10: pour in Pleurotus eryngii and Lentinus edodes, stir fry well.

Step 11: add green pepper and stir fry for a while.

Step 12: finally pour in sesame oil, stir well and turn off the heat.

Materials required:

Pleurotus eryngii: 250g

Onion: 100g

Carrot: 50g

Fresh mushrooms: 3

Green pepper: 1

Onion and ginger: right amount

Salt: right amount

Oyster sauce: 20g

Soy sauce: 10 grams

Sugar: 2G

Sesame oil: appropriate amount

Precautions: blanch the Pleurotus eryngii and Lentinus edodes with water first, which can remove some peculiar smell and avoid water out of cooking, so as to ensure the taste of the dishes.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hao You Za Chao Xing Bao Gu