Pleurotus eryngii with cold sauce

Pleurotus eryngii is cold, slippery and spicy, and it is the most popular appetizer in summer.

Method for cold mixing Pleurotus eryngii

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1

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2

Wash Pleurotus eryngii, pat it loose with a knife, and then tear it into shreds.

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three

Boil water and steam shredded Pleurotus eryngii in a pot for seven or eight minutes.

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four

When steaming Pleurotus eryngii, handle the auxiliary materials, clean the coriander and cut it into small pieces, cut the shallot into small pieces, peel the garlic, pat it flat and cut it into particles, and shred or cut the millet pepper into small rings.

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five

Prepare a small bowl and add minced garlic, chopped green onion, millet pepper, salt, half a teaspoon of Chili powder, 1/3 teaspoons of chicken powder, 1/2 teaspoons of sugar and 1 teaspoon of white sesame in turn.

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six

Heat oil in a pot, pour it on the ingredients while it is hot, and stir well.

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seven

After mixing well, add 2 teaspoons of soy sauce and 1 teaspoon of balsamic vinegar in turn, and mix well to make juice.

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eight

Taking out the steamed Pleurotus eryngii, pouring out the steamed soup,

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nine

Add coriander segments and pour in the prepared juice.

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10

Mix well and serve.

Finished product map of Pleurotus eryngii with cold sauce

Cooking skills of Pleurotus eryngii with cold sauce

skill

When summer comes, this juice is not only suitable for cold Pleurotus eryngii, but also used to mix cucumbers, kelp and fungus. Simple and affordable, delicious in hot weather ~ ~