The detailed method of a home-cooked nutritious meal "Pleurotus eryngii slices", also known as Pleurotus eryngii, is named after its almond fragrance and abalone-like taste. It is a new rare edible fungus variety successfully developed and cultivated in recent years. Pleurotus eryngii is tender, fragrant and nutritious, and can make dozens of delicious dishes. Let's share this home-cooked snack in detail for everyone, and friends who like it will learn it quickly.

Sliced pork with Pleurotus eryngii

1. The tenderloin was frozen in the refrigerator in advance, and now it is cut evenly. When the tenderloin is frozen hard, it will not slip, and it will be thinner and more uniform.

2. After cutting, put the sliced meat into clear water, then take it out, squeeze it dry, marinate it, add 2g of salt, 5g of cooking wine to remove the fishy smell, pepper 1 g, mix it evenly, and beat in an egg, which will make the sliced meat more tender. Pour in a little soy sauce to color and stir quickly in one direction.

3. Beat out the chewing gum on the meat. Add a little starch when the meat slices are sticky. When heated, starch will quickly gelatinize and lock the moisture in the meat slices. Finally, pour a little vegetable oil for curing 10 minute. Vegetable oil can make the meat slices unfold automatically without sticking when lubricating.

4. After washing Pleurotus eryngii, cut it in half, then cut it into thin slices, and then prepare an appropriate amount of green and red pepper slices to add color to the dishes. Slice the scallion and garlic, and put them together for later use.

After all the ingredients are ready, let's slide Pleurotus eryngii into the oil. When the oil temperature is 60% hot, pour Pleurotus eryngii into the pot and fry for about 1 min. When Pleurotus eryngii turns golden, take it out and control the oil. High oil temperature can make the water in Pleurotus eryngii evaporate quickly.

6. Then reduce the oil temperature to 40% heat, pour the meat slices with good pulp into the pot, gently push them away, lubricate them for 30 seconds and then pour them out.

7. Leave a little base oil in the pot, add onion and ginger slices to stir fry, add green pepper to stir fry a few times, pour the fried Pleurotus eryngii and meat slices into the pot, pour a little water from the side of the pot, add 2 grams of chicken essence, 20 grams of steamed fish soy sauce, 5 grams of oyster sauce to enhance the flavor, and 5 grams of light soy sauce. Turn to high heat and stir-fry quickly to taste, then serve.

Technical points:

1. After oil lubrication, Pleurotus eryngii and sliced meat cooked faster, reducing cooking time and making them more tender.

2. when frying, put a little oil and fry the onion and ginger. Too much oil makes the taste tired.