Pleurotus eryngii is named after its light almond flavor and taste like abalone. Pleurotus eryngii has a unique flavor of mushrooms, and its natural flavor is inhibited by more seasonings, so oyster sauce is put to enhance the salty and sweet taste.
Today, the practice of sharing a Pleurotus eryngii can make people greedy, and children scramble to eat it as soon as it is out of the pot, especially like it.
Pleurotus eryngii in oyster sauce
Ingredients: 5 Pleurotus eryngii, red pepper 1 piece, white onion 1 piece, 5 cloves of garlic, and ginger 1 piece.
Seasoning: two spoonfuls of oyster sauce, one spoonful of soy sauce, half a spoonful of sugar, half a spoonful of pepper and the right amount of salt.
1. After washing Pleurotus eryngii, tear all Pleurotus eryngii into strips, shred red pepper, shred onion and slice ginger and garlic for later use.
2. Put the torn Pleurotus eryngii strips directly into a small fire and slowly heat them to soften the Pleurotus eryngii. All Pleurotus eryngii are fished out and drained for later use.
3, put a little oil in the pot, the oil temperature in the middle fire is 60% hot, add onion, garlic and ginger to saute the bottom of the pot.
4. Turn to high heat, put the processed Pleurotus eryngii in the pot and stir-fry for 1 min to make it completely cooked.
5. Add two spoonfuls of oyster sauce, one spoonful of soy sauce and half a spoonful of sugar, and stir fry quickly for 30 seconds.
6. Pour the shredded red pepper into the pot, add half a spoonful of pepper, add appropriate amount of salt and stir-fry for 30 seconds, then take out the pot. A plate of delicious oyster sauce Pleurotus eryngii is ready.
It is best to "kill" the water in Pleurotus eryngii in advance, which is why eating Pleurotus eryngii in restaurants is often crisp and tender, and cooking at home is always soft and not delicious.
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