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Can Pleurotus ostreatus be pickled?
The method of cold shredded Pleurotus ostreatus introduces the cuisine and its effects in detail: home-cooked recipes, diet recipes, diabetes recipes, anti-cancer recipes and menopause recipes.

Taste: salty. Technology: mixing

Making materials of cold shredded Pleurotus ostreatus:

Ingredients: 350g of Pleurotus ostreatus.

Seasoning: soy sauce 5g, salt 2g, sesame oil 15g.

Teach you how to make cold shredded Pleurotus ostreatus, and how to make cold shredded Pleurotus ostreatus is delicious.

1. Put sesame oil and soy sauce into a small bowl and mix well;

2. Remove the roots and impurities of Pleurotus ostreatus, and remove it in a boiling water pot;

3. Shred Pleurotus ostreatus, put it on a plate, pour in sesame oil, soy sauce and salt and mix well.

The practice of sweet and sour Pleurotus ostreatus introduces the cuisine and its effects in detail: anti-cancer recipes in private kitchens and menopause recipes.

Taste: sweet and sour taste technology: sweet and sour smooth

Raw materials for producing sweet and sour Pleurotus ostreatus;

Ingredients: 250g of Pleurotus ostreatus.

Accessories: 50 grams of water chestnut and 35 grams of starch (peas).

Seasoning: 2g salt, 15g vinegar, 25g sugar, 3g ginger, 5g onion, 5g soy sauce 15g sesame oil and 40g salad oil.

Characteristics of sweet and sour Pleurotus ostreatus;

Crispy, sweet and sour, fresh and delicious.

Teach you how to make sweet and sour Pleurotus ostreatus, and how to make sweet and sour Pleurotus ostreatus is delicious.

1. Remove the stems and impurities from Pleurotus ostreatus, wash it, blanch it in a boiling water pot, take it out and drain it, cut it into rectangular pieces with a width of 4 cm and 2 cm, put it in a container, sprinkle 25 g of dry starch and mix well; Peel water chestnut, wash and cut into small slices; Wash onion and ginger and cut into powder; The remaining starch is mixed with water to form wet starch.

2. Put the oil on the fire, heat it to 60%, add the powder Pleurotus ostreatus slices, and fry until more than two o'clock. When it turns pale yellow, take out and drain the oil.

3. Leave a proper amount of base oil in the original pot and burn it to 70% to 80% heat. Add chopped green onion and Jiang Mo to the wok. When fragrant, add horseshoe slices and stir fry a few times. Add soy sauce, salt, sugar and vegetarian soup. After boiling, thicken with wet starch, pour in fried Pleurotus ostreatus slices, cook with vinegar and pour in.