Pleurotus eryngii recipes

1. Cold dishes

(1) Pleurotus eryngii mushrooms with garlic and pepper

Ingredients: 180 grams of Pleurotus eryngii mushrooms

Fragrance water seasoning: 1 g each of star anise and cinnamon, 6 g each of licorice, grass fruit and pepper, 7 g of cloves, 9 g of dried ginger, 6 g of refined salt, 4 g of Yulan king essence, 3 grams of white sugar

Seasoning for tomato sauce and sour marinade: 10 grams of McCormick tomato sauce, 5 grams each of minced onion and garlic paste, 4 grams of soaked red pepper cubes, 2 grams each of refined salt and soft white sugar. 12 grams of Zhenjiang vinegar, 3 grams of Yulan king essence, 6 grams of chicken palm mushroom oil

Method: 1. Wrap the fragrant water seasoning with gauze, put it in 750 grams of water, bring to a boil, and reduce the heat to low Simmer for 1 hour until the aroma is completely dissolved in the water and becomes "fragrance water";

2. Mix the tomato juice and sour marinade seasoning into the "tomato juice and sour marinade" seasoning;

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3. Boil the Pleurotus eryngii mushrooms in fragrant water, reduce the heat to simmer for 40 minutes to allow the flavors to infuse, remove, cool, cut into slices, put on a plate, and simmer with tomato sauce and sour fragrant marinade Serve.

Features: Sour, spicy, glutinous and elastic mushroom meat, rich in flavor.

2. Hot stir-fries

(1) Three-color king oyster mushroom

Ingredients: fresh king oyster mushroom, ham sausage, snow peas, salt, onion, ginger , garlic, chicken essence, pepper, sugar, sesame oil, water starch, edible oil

Method: 1. Cut king oyster mushrooms, ham sausage and snow peas into slices, blanch them in boiling water and set aside ;

2. Set the pot on fire and pour in oil. When the oil is hot, add shredded green onions, ginger slices and garlic slices and stir-fry until fragrant. Pour in king oyster mushrooms, ham sausage and snow peas. Add appropriate amount of water, salt and chicken essence. , pepper, sugar, water starch to thicken the gravy, pour in sesame oil and serve.

Features: The meat is delicate and tastes delicious.

Seasoning: soy sauce, sesame oil, a little starch

Method: 1. Wash the king oyster mushrooms, remove the heads and cut into long strips, blanch them in boiling water, rinse and drain;

2. Remove the seeds from the peppers and cut the garlic into slices, cut the garlic sprouts into sections, and slice the pork belly and set aside;

3. Heat a wok, add two tablespoons of oil, and stir-fry the pork belly for a few times. Then add chili peppers and sauté garlic until fragrant, then add tempeh, king oyster mushrooms, soy sauce and sesame oil and stir-fry evenly. Finally, add garlic sprouts and stir-fry briefly, thicken with starch water and drizzle with sesame oil.

(3) Vegetarian Fried Pleurotus eryngii

Ingredients: Slice three to four Pleurotus eryngii mushrooms

Crush three heads of garlic

Five or six pieces of perilla minced

One chili minced

A little olive oil

A little white wine

Method: garlic, After the peppers are sautéed, throw in the king oyster mushrooms and stir-fry briefly, pour in white wine and simmer for a minute, sprinkle in the perilla, and take off the pot.

(4) Pleurotus eryngii in milk

Ingredients: 300 grams of Pleurotus eryngii, 1 broccoli

1, 1/4 teaspoon of minced ginger, 1 salt /3 teaspoon, 1/3 teaspoon of sugar, 1 teaspoon of salad oil

2, 1 tablespoon of red bean curd, 1 teaspoon of Shaoxing wine, 1 cup of stock, 1 tablespoon of sugar

3. 1/3 teaspoon of Taibai powder

Method: 1. Cut the king oyster mushroom into 4×2 cm long sections, cut crosswise and set aside;

2. Add 2 cups of oil to the wok Heat over medium heat until it is five minutes hot, add king oyster mushrooms and fry until soft, then remove and drain the oil;

3. Peel the broccoli, take a small flower-like tender part, wash it and add it to boiling water. Blanch the seasonings (1) until cooked, remove, drain and set aside;

4. Add 1 tablespoon of oil to a wok, saute the minced ginger until fragrant, then add the seasonings in sequence ( 2) Cook the king oyster mushrooms over low heat until the soup is slightly dry, and finally thicken with cornstarch water.

Tips: 1. Before putting the red bean curd into the pot, mix it thoroughly with water and then stir-fry it with oil. This can enhance the unique bean flavor of the bean curd.

2. When "fermented bean curd" is used as the main seasoning, it is not suitable to add sesame oil to enhance the flavor or increase the surface gloss. Salad oil or chicken fat can be used instead.

3. Barbecue

(1) Salt-roasted king oyster mushroom

Ingredients: king oyster mushroom, pepper and salt

Method: 1 . Wash the king oyster mushrooms, dry the water, and cut into long strips

2. Sprinkle the king oyster mushrooms evenly with pepper and salt, put them on a plate, and bake them in the oven for about five minutes

Tips: 1. Grilled king oyster mushrooms must be eaten immediately after being grilled for a good taste. Do not let them cool down.

2. Before roasting the king oyster mushrooms, be sure to wipe off the moisture. If not, they will be soft, unpalatable and ugly when roasted.

(2) Pleurotus eryngii skewers

Ingredients: 1/2 jin of Pleurotus eryngii, 1 tablespoon of tree sauce, 1/2 tablespoon of sesame oil, 1/2 sugar 2 tablespoons

Method: 1. Wash the king oyster mushrooms and cut the thicker parts with a knife several times, so that they can be heated evenly during barbecue and cook easily. Skewer the king oyster mushrooms with bamboo skewers, mix the seasonings and set aside.

2. Put the skewered king oyster mushrooms into the grill and grill them, then brush the seasonings on them to taste, and turn them over several times to brush them with the sauce until the king oyster mushrooms are softened and cooked and ready to eat. .

IV. Soup

(1) Pleurotus eryngii soup

Ingredients: white radish: about 10 cm, cut into bite-size rounds

Yam: 2 stalks, cut into rounds, the same size as white radish

Pleurotus eryngii: 2 stalks, cut into rounds

Celery: half root, cut into rounds, with leaves included

Salad oil: one tablespoon

Ginger: one piece, finely chopped

Poached tomatoes: one large can

Turmeric (turmeric) ), dry tea, coriander (coriander) powder: a small spoon each

Cardamom powder: half a spoon

Chili powder: a small spoon (spicy), you can add it according to personal preference reduce.

Moon hanging tree: two

Lilacs: 3

Natural salt: appropriate amount

Method: 1. Pour in the pot Add oil and fry the ginger first. When the flavor comes out, add white radish and yam, continue to stir-fry, then add king oyster mushrooms and celery and continue to stir-fry.

2. Add turmeric, dried tea, coriander, cardamom and chili powder, and stir-fry.

3. Add canned tomatoes, moong trees, cloves, appropriate amount of water and salt;

4. The vegetables are overcooked, and finally cook for a short while.