Crispy Pleurotus eryngii is crispy and salty. We washed Pleurotus eryngii, wiped off the surface moisture with absorbent paper, cut Pleurotus eryngii into thin slices about 2 mm thick with a knife, and then prepared batter,100g potato starch,100g high-gluten flour, 20g salt and 30g pepper, and stirred evenly. Make sure that every piece of Pleurotus eryngii is evenly covered with batter, and boil a pot of oil with an oil temperature of 70%. Stir-fry Pleurotus eryngii in a pot. Don't stir when frying. When it is solidified, prepare to raise the oil temperature. Stir-fry Pleurotus eryngii thoroughly for about three minutes. We fished it out with a colander and put it on a plate with a layer of Chili powder on it. This dish tastes particularly crisp and has a strong mushroom flavor, which is very delicious.
Fried pork slices with Pleurotus eryngii are fresh and tender, and the sauce is rich. It is also a home-cooked dish. We sliced the Pleurotus eryngii, sliced the tenderloin with two or four green peppers, and cut it into large pieces. Cut the onion, ginger and garlic into powder for later use. Put more oil in the pot, stir-fry the pork slices, then pour in soy sauce, color the pork slices, stir-fry the pork slices slightly, and add the Pleurotus eryngii to stir-fry.
Pleurotus eryngii is very smooth and tender. Slice Pleurotus eryngii and blanch it in water. Blanched water is slightly bitter, then put aside to control the water, take a bowl, and add millet, soy sauce, salt, chicken essence, five-spice powder, dried pepper and pepper, a spoonful of bean paste, a spoonful of white sesame seeds and a proper amount of chopped onion, ginger and garlic to the bowl, and serve.
Pleurotus eryngii has many practices and rich nutrition. Friends who like it can try it.