3 Pleurotus eryngii, 2 shallots, 2 cloves of garlic, a little olive oil, appropriate amount of water, appropriate amount of salt, sesame oil 1 tablespoon.

working methods

1, 3 pieces of Pleurotus eryngii.

2, 2 pieces of onion, divided into scallion and shallot.

3.2 cloves of garlic are made into garlic.

4. Heat the non-stick pan with a small fire, add a little olive oil and spread it evenly with a shovel. Add the shallots in steps (3) and (2) and stir-fry.

5. Add step (1) and a little water and stir-fry until the mushrooms are almost cooked. Add the scallion, proper amount of salt and 1 teaspoon of sesame oil in step (2), stir-fry evenly and serve.

material

Pleurotus eryngii 100g, Lentinus edodes 100g, Pleurotus eryngii 100g, Coral Mushroom 100g, Flammulina velutipes 50g, Cucumber 1/3, Red Pepper 1/8 and Oyster Oil 650.

working methods

1. Wash cucumber and red pepper and cut into filaments for later use.

2. Wash Pleurotus eryngii and Lentinus edodes and slice them for later use.

3. Wash Pleurotus ostreatus, Coral Mushroom and Flammulina velutipes, then put them into a baking tray together with the materials made in 1, add a little water, cover the baking tray, and bake at 230℃ for about 10 minutes with cyclone function.

4. While it is hot, add oyster sauce into the shiitake mushrooms in method 3 and mix well, then add shredded cucumber and shredded red bell pepper in method 1 and mix well to color.