Pleurotus eryngii can be matched at will, and it is suitable for both meat and vegetables. It is full of flavor and refreshing with carrots, potatoes and celery fried or cold. Cooked with ribs, beef, mutton and chicken wings, it is delicious and delicious, and people can't help but move their index fingers.
Today, I bring you Pleurotus eryngii in a griddle, which can make delicious dishes without meat!
Braised Pleurotus eryngii
1. First, we prepare two Pleurotus eryngii, wash them, cut them in the middle, and then tear them into strips. The edge of Pleurotus eryngii torn by hand is irregular, which makes it easier to absorb seasoning and taste.
2. a few line peppers, remove the pedicle, cut into sections with an oblique knife, and then cut a little red pepper to color.
3. A few pieces of garlic, sliced, and half an onion, shredded, sprinkled by hand, and placed at the bottom of the dry pot.
4. a piece of pork belly, knock off the pigskin, in order to cut it better, pat it with a knife a few times, then cut it into thin slices, add some pork belly, and the dish will be more fragrant.
5. Next, let's stir-fry Pleurotus eryngii, pour vegetable oil into the pot, pour Pleurotus eryngii when the oil is 60% hot, stir-fry for 30 seconds quickly on medium heat, and pour it out immediately after frying to the scorched edge to control the oil.
6. Add hot oil to the pot. When the oil is hot, stir-fry the pork belly for 2 minutes. After frying the oil, pour in the garlic slices and stir-fry until the garlic smells. Add a handful of dried peppers and stir fry over low heat. Be careful not to fry peppers. After smelling the spicy taste, take out the pot, add 10g bean paste and 5g hot sauce, and stir-fry the sauce red oil.
7. Then pour in Pleurotus eryngii and green pepper rings, and turn to high heat and stir fry for a while. After cutting the green pepper, add 2 grams of salt, chicken powder 1 g, pepper powder 1 g, add a little sugar to make it fresh, and 5 grams of soy sauce. Turn to high heat, stir fry quickly, remove seasoning, then pour in red pepper oil to brighten the color, and serve.
Technical points:
1. When frying Pleurotus eryngii, the oil temperature should be higher, so that the water in it can evaporate quickly, and at the same time, too much oil can be prevented from being inhaled, making it more firm and tender.
2. Pork belly must be fully stir-fried with lard, so that the dish will be more fragrant.
Bean paste and hot sauce are the key to the taste of this dish. Red oil must be fully fried, both of them are salty, and the amount of salt should be mastered when seasoning.
Ok, this spicy griddle of Pleurotus eryngii is ready. Like a friend, try it quickly!