Pleurotus eryngii is a common food in life, and it is also a rare edible fungus integrating edible, medicinal and dietotherapy. Mushroom meat is thick and crisp, so it is called "King of Pleurotus ostreatus".

In fact, Pleurotus eryngii was once born in a famous family. It is named after the fragrance of almonds and the taste of abalone. The taste is fresh and delicate, and it has gradually become a delicious food on the table of the people.

There are also many cooking methods of Pleurotus eryngii, which can also be used as a side dish of other dishes. Today, I will share with you a method of burning Pleurotus eryngii with scallion. What kind of sparks do shallots have when they meet Pleurotus eryngii? Let's wait and see, and friends who like to cook by themselves will try it together.

For details, please see our operation:

Prepare a few Pleurotus eryngii, put them in a basin, wash them with clean water, cut them into thin slices with a knife, and then cut them into strips with a width of 1 cm, and put them in the basin for later use.

Flatten a few garlic in turn and cut into minced garlic, cut a small piece of ginger into ginger grains and put them together, and then grab a few dried red peppers and put them in a material bowl for later use. Wash a handful of leeks, cut them into long sections and put them in another bowl for later use.

After all the materials are ready, let's blanch the Pleurotus eryngii:

Boil water in the pot, add a little salt, and add salt to increase the bottom taste of the dish. After the water boils, add the chopped Pleurotus eryngii and push it a few times with a spoon. Heat Pleurotus eryngii evenly, blanch for about 2 minutes, pour out and control the moisture, and then let the cold water stand by.

Next, we started cooking:

Heat a wok, add a little cooking oil, when the oil is heated to 50%, add minced garlic, Jiang Mo and dried red pepper, stir-fry until fragrant, add a little oyster sauce and stir until it melts.

Then pour in Pleurotus eryngii and stir fry quickly for a while. Then leave the pot and start seasoning. Add 2 grams of salt, 0.5 grams of chicken powder, 0.5 grams of pepper, and sugar 1 gram to taste, stir-fry twice in the pot, and add a few drops of soy sauce to color.

Finally, pour in the onion, stir fry quickly 10 second, and serve. Onions must be poured last to avoid losing their flavor.

Ok, a simple and delicious Pleurotus eryngii with scallion is ready.

Use the following ingredients and seasonings:

Ingredients: Pleurotus eryngii, garlic, ginger, dried Chili and chives.

Seasoning: salt, chicken powder, soy sauce, oyster sauce, pepper and sugar.