It is the king of mushrooms "Pleurotus eryngii". Speaking of Pleurotus eryngii, there are not a few people who don't like it. First, because it is rich in flavor and has the fragrance of almonds; Secondly, Pleurotus eryngii contains a lot of protein, including 8 kinds of essential amino acids, all of which contain; Thirdly, Pleurotus eryngii contributes to the secretion of gastric acid and the digestion of food, which is why it is known as the "natural digestion tablet". I usually put some at home, so I don't have to worry about spoilage. Especially in summer, among so many ingredients, Pleurotus eryngii is definitely the most difficult to deteriorate in terms of storage time.
Dog days, eating meat is not as good as eating this kind of "vegetarian chicken leg", which is greasy and easy to digest, and it costs 4 yuan to make a big plate. Pleurotus eryngii looks like a chicken leg, so it is also called "vegetarian chicken leg". Helps to relieve greasy food and is easy to digest after eating. For each plate, 4 yuan is enough. There are many ways to make Pleurotus eryngii, which can be eaten cold, fried or stewed with meat. Personally, I prefer to make a slice of fresh oysters and Pleurotus eryngii, which is relatively simple and does not need too complicated ingredients. Simple and delicious, especially suitable for summer.
When cooking Pleurotus eryngii, it should be noted that the meat quality of Pleurotus eryngii is thick and not very tasty, so it needs to be boiled in advance to remove its mushroom flavor. If the water is squeezed out and cooked again, it will be very easy to taste. It's hot in the dog days, so you need to eat more digestible food, so your body burden is relatively small. Children at home should eat more, which can not only supplement calcium to help digestion, but also clear away heat and relieve summer heat. Try it together if you like!
Slices of fresh oyster and Pleurotus eryngii.
Ingredients: Pleurotus eryngii and garlic.
Seasoning: oyster sauce 1 spoon, salt 1 spoon, appropriate amount of corn oil, braised soy sauce 1/3 spoon.
menu
Step 1: Wash the bought Pleurotus eryngii under running water to remove impurities from the roots. Pleurotus eryngii will shrink when cooked, so try to choose as many as possible when cooking to avoid eating enough.
Step 2, put the washed Pleurotus eryngii on the chopping block and cut it into long thin slices with uniform thickness.
Step 3: Add water to the pot, bring it to a boil with high fire, sprinkle with 1 teaspoon salt and mix well, pour in sliced Pleurotus eryngii, cook for 2 minutes, take it out and put it in a big bowl, let it cool, and squeeze out the excess water slightly.
Step 4, wash the marinated Pleurotus eryngii slices with clean water 1 time, squeeze out water slightly, pour in 1 spoon of oyster sauce and 1/3 spoon of braised soy sauce, and stir well.
Step 5, take the pot, pour in corn oil, heat it, pat a little garlic and sprinkle it into the pot. After frying, pour in the mixed Pleurotus eryngii slices and stir-fry until cooked, and then take out the pot.
skill
The best way to taste Pleurotus eryngii is to tear it by hand, which can quickly taste and remove the fishy smell. Of course, if it is diced, remember to drain the water after blanching, which will be delicious and have no fishy smell. Pleurotus eryngii can also be paired with green peppers or onions, and it can also remove its own "odor".