Fried Pleurotus eryngii in soy sauce(jiang bao xing bao gu )

Fried Pleurotus eryngii in soy sauce

Introduction:

"I remember reading an article, when eating, it's better to have one dish, one meat and one fungus, which is a more reasonable nutritional collocation. Therefore, every time we eat rice, we can't miss vegetables and fungi. Recently, we've been fascinated by Pleurotus eryngii. These mushrooms have only recently appeared in our sight. Of course, we can't let them go. In fact, there is no special requirement for the way it is eaten. As long as it keeps its original flavor, it is the best. "

Production steps:

Step 1: wash Pleurotus eryngii and cut into small pieces.

Step 2: Sauce: 1 tablespoon of soy sauce, a little soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, a little salt, chicken essence, starch, a little water, mix well and set aside.

Step 3: add a little oil in the pan and saute with onion, ginger and garlic.

Step 4: add the Pleurotus eryngii and stir fry together. Stir fry until the surface of Pleurotus eryngii is light yellow.

Step 5: pour in the juice.

Step 6: collect the juice to be thick.

Materials required:

Pleurotus eryngii: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Sauce: right amount

Sugar: right amount

Salt: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Starch: right amount

Note: golden color, rich sauce flavor, smooth taste.

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Jiang Bao Xing Bao Gu