Pleurotus eryngii is rich in nutrition, protein and vitamins. It tastes like abalone, crispy and almond-scented. It is perfect with oyster sauce. Protein of Pleurotus eryngii is the most important nutrient for maintaining immune function. Regular consumption of Pleurotus eryngii can improve human metabolism, which is very helpful to beauty beauty. It can also help digestion, lower blood lipid and cholesterol, and prevent cardiovascular diseases. Very popular with everyone.
I remember the first time I ate Pleurotus eryngii, I always thought it was a meat dish. Later, I was fascinated by this smell. Pleurotus eryngii has been a home-cooked dish since I was in charge, but I can't get tired of it. There are various cooking methods for Pleurotus eryngii. Pleurotus eryngii in oyster sauce tastes strong and tastes like meat. The method is simple. Let's work together.
Pleurotus eryngii in oyster sauce
-The raw materials needed-
Pleurotus eryngii 1 root, shallots 1 root, soy sauce 1 spoon, sugar 1 spoon, 2 tablespoons of soy sauce, oyster sauce 1 spoon, starch 1 spoon, and clear water 1 bowl.
Production steps:
1, let's prepare a Pleurotus eryngii and shallots first. Bought fresh Pleurotus eryngii and soaked it in light salt water for health and safety.
2, the same is true for shallots. Rinse with water and cut into pieces.
3. Cut Pleurotus eryngii into round thick slices, try to keep the thickness consistent, not too thin, and don't worry about cooking too thick, because Pleurotus eryngii is easy to cook, not too thick. Gently cut the disc with a knife, cut it into a diamond shape, and cut both the front and back. Be sure not to cut it off. I broke two pieces in the process of cutting. I just like this shape. I'm thinking about this shape. Do you think it's beautiful?
4. Prepare a small bowl, add 1 tablespoon soy sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon starch, 1 bowl water to make a sauce. It is ok not to prepare sauce, but it should be noted that oyster sauce is used for cooking and must be put at the end. If you put oyster sauce at the beginning, its umami flavor will gradually disappear with the high temperature.
5. Pour the right amount of cooking oil into the pot. Stir-fry Pleurotus eryngii while it is hot until soft and rotten.
6. Finally, simmer the prepared sauce for about 3 minutes, and the soup is almost collected. Sprinkle chopped green onion on the pan and enjoy it.
Tips:
1, the slice should not be too thin, it will become smaller after frying, and the cross knife should not be too deep, just half.
2. Pleurotus eryngii can be directly fried without blanching in advance.
3. A little stir-frying of Pleurotus eryngii will make the aroma of Pleurotus eryngii evaporate, and Pleurotus eryngii itself is not very delicious, depending on the later cooking and the taste of the sauce.
Copywriter: diary of Mu Shihai Zhifu