Formula of Pleurotus eryngii

Pleurotus eryngii is a new type of rare edible fungus which integrates edible, medicinal and dietotherapy. Pleurotus eryngii has thick pulp and crisp texture, especially its stalk is dense, solid and milky white, which is completely edible. Moreover, the handle is more crisp and refreshing than the lid, so it is called "King of Pleurotus ostreatus" and "Pleurotus eryngii", which has pleasant almond fragrance and abalone-like taste and is suitable for preservation and processing.

Formula of Pleurotus eryngii

Pleurotus eryngii with fish flavor

Prepare ingredients. Two Pleurotus eryngii, carrot, 1 pepper, dried fungus, onion, ginger and garlic.

Shredding Pleurotus eryngii, carrot, pepper, auricularia auricula, onion, ginger and garlic.

Take a clean small bowl, then add proper amount of starch, half a spoonful of salt, half a spoonful of chicken essence, 2 tablespoons of soy sauce, 3 tablespoons of sugar and 4 tablespoons of vinegar in turn, and then pour some water to make bowl juice for later use.

Pour the right amount of oil into the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon chopped pepper and stir-fry red oil.

Stir-fry the onion, ginger and garlic in the pot to make them fragrant.

Stir-fry Pleurotus eryngii and shredded carrot 1 min.

Stir-fry Auricularia auricula in a pot 1 min.

Stir-fry shredded Chili peppers for 30 seconds.

Pour the bowl juice into the pot, bring to a boil, turn over and mix well, and serve.

Pleurotus eryngii with chopped pepper

Prepare ingredients. Pleurotus eryngii, chopped pepper, garlic, chives and cooked white sesame seeds.

Sliced Pleurotus eryngii. Chop garlic and chives.

After pouring a proper amount of water into the pot and boiling, put Pleurotus eryngii in the pot and blanch 1 min, then take it out and put it in cold water.

Pour some oil into the pot. When the oil is hot, put the chopped peppers into the pot and stir-fry the red oil with low heat.

Stir-fry minced garlic in a pot to give a fragrance, and then stir-fry half a spoonful of light soy sauce, 1 spoonful of light soy sauce and 1 spoonful of sugar.

Drain the Pleurotus eryngii and put it into the pot, then turn on the fire and stir fry quickly and evenly.

Add a little chicken essence and stir well, then turn off the heat. Sprinkle a little sesame oil, then sprinkle with white sesame seeds and chives.

Pleurotus eryngii

Prepare ingredients. 2 Pleurotus eryngii, 60 grams of peanuts, 2 onions, a small piece of ginger, a dozen peppers and a few dried peppers.

Cut Pleurotus eryngii into small pieces, and spare onion, dried pepper and ginger.

Put peanuts in a pot, then pour in a little oil and fry over low heat until cooked.

Use 2 tablespoons corn starch, 1 tablespoon salt, 4 tablespoons sugar, 3 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 1 tablespoon chicken essence to make juice.

Pour the right amount of water into the pot. Add Pleurotus eryngii 1 min after the water boils, and take it out for later use.

Pour a little oil into the pot, then put the pepper, dried pepper and ginger slices into the pot and stir-fry them for fragrance.

Stir-fry Pleurotus eryngii in a pot.

Stir-fry shallots in the pan.

Pour the prepared juice into the pot and bring it to a boil.

Pour peanuts into the pot.

Stir-fry evenly and serve with a little sesame oil.

Fried Pleurotus eryngii

Prepare ingredients. 2 Pleurotus eryngii, a little garlic, a little red pepper and a little shallots.

Clean Pleurotus eryngii, dry and cut it into 0.5 cm thick chunks, and then cut several cross knives on its surface without cutting. Draw some cross knives on the surface to make it more flavorful. )

Chop garlic, red pepper and chives.

Take an empty bowl, add 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a spoonful of salt, a little chicken essence, a little sugar, 1 tablespoon starch, and a proper amount of water to make a bowl juice. You can keep it without oyster sauce. )

Pour some oil into the pot. When the oil is hot, put Pleurotus eryngii into the pot and fry it on low heat.

Stir-fry Pleurotus eryngii until it becomes soft, the corners are rolled up and the surface is yellowish and mature. (Pleurotus eryngii can't be fried all at once, it can be fried several times. )

Stir-fry all the Pleurotus eryngii, put it in the pot, then add minced garlic and pepper, stir-fry until fragrant. If you can't eat spicy food, you can skip the pepper. )

Pour the bowl of juice into the pot and boil it, so that every piece of Pleurotus eryngii is covered with soup. Finally, sprinkle a little chives and turn off the fire to eat.

Boiled mushrooms

Prepare ingredients. Ingredients: one bag of Pleurotus eryngii, one Pleurotus eryngii and one lettuce. Accessories: one tablespoon of bean paste, several cloves of garlic, and several dried peppers.

Wash Pleurotus ostreatus and cut it into two sections. Pleurotus eryngii was torn into strips by hand. Tear the lettuce into small pieces. Garlic is minced and dried pepper is cut into sections.

Put the torn lettuce in a bowl.

Add base oil to the pot, add bean paste when the oil is hot, and stir-fry the red oil with low heat. Then add dried Chili and minced garlic. Continue to stir fry.

Add broth or hot water to the pot.

Put Pleurotus eryngii and Pleurotus eryngii into the pot. The fire is boiling.

Add some chicken essence before cooking. Then turn off the fire and pour the mushrooms and soup into the bowl.

Add a teaspoon of dried Chili powder and a teaspoon of minced garlic to the bowl.

Take another pot and pour in a little oil. When the oil burns and smokes, turn off the fire. Pour the oil on the minced garlic and Chili powder in the bowl, and you can smell the garlic and spicy taste immediately. In this way, the next meal is ready.