Ingredients of Kung Pao Pleurotus eryngii: 1 Pleurotus eryngii, 50g peanut kernel, appropriate amount of onion and garlic, 10 sesame seed, 1 spoon sesame oil, 20g dried red pepper, 2 tablespoons fried sugar, 1 spoon vinegar, 1 spoon salt and 1 spoon salt. 2. Stir-fry peanuts and cut onions and garlic; 3. Pour the oil into the pot, heat it to 180℃, fry Pleurotus eryngii up and down until it floats, and take out the oil to control and replenish water; 4, pour the oil to leave a little oil, pour the onion and garlic into the fungus, pour the sauce and peanut juice out of the pot.
Stewed potatoes with Pleurotus eryngii: Pleurotus eryngii 200g, potatoes 200g, appropriate amount of pepper, appropriate amount of oil, appropriate amount of oil consumption, appropriate amount of soy sauce and appropriate amount of cumin powder Chili sauce. Practice: 1, prepare a piece of fat in advance; 2. Peel and slice potatoes; 3. Slice Pleurotus eryngii; 4, stir-fry the oil in the cold pot; 5. Add potato pieces and stir fry for a while; 6. Add Pleurotus eryngii and stir fry for a while; 7. switch to smoking; 8. stir fry for a while; 9. Put cumin powder Chili sauce; 10, put pepper; 1 1, fuel consumption; 12, plate.
Homemade Pleurotus eryngii Ingredients: Pleurotus eryngii 300g, oil, salt, soy sauce, onion, garlic, sugar and black pepper. Practice: 1. Wash Pleurotus eryngii and cut it into 5 cm long strips. 2. Stir-fried lamb liver with chopped green onion and garlic; 3. Pour the oil in the pot, put the chopped green onion after the oil is burned, and the minced garlic is fragrant; 4. Add sliced Pleurotus eryngii strips and stir fry; 5, add a tablespoon of sugar, a small amount of salt, stir fry evenly; 6. Pour a tablespoon of soy sauce and fry the Pleurotus eryngii strips until soft; 7. Sprinkle a proper amount of black pepper before the pan, and stir well.
Auricularia auricula abalone porridge food: rice 100g, auricularia auricula 100g, Pleurotus eryngii 100g, lean pork, salt, ginger, carrot and white pepper. Practice: 1. Wash Pleurotus eryngii and cut into thin strips. 2. Slice the lean pork and wash away the blood; 3. Wash the fungus. Slice; 4. Wash the rice and put it in the pot; 5. Wash carrots and cut them into thin strips for later use; 6. Cook the rice and add the shredded pork; 7. After boiling, skim off the oil on the surface. Simmer for fifteen minutes; 8. Blanch Pleurotus eryngii in a pot for 20 minutes; 9. Add carrot fungus and ginger and cook for 20 minutes; 10, until the porridge becomes thicker and thicker; 1 1. Add white pepper and salt before cooking and stir.
Sauce-flavored Pleurotus eryngii Ingredients: Pleurotus eryngii 300g, cucumber 100g, oil, Pixian bean paste 1 frying spoon, sugar, monosodium glutamate and chopped green onion. Practice: 1, Pleurotus eryngii washed and drained; 2. Dice Pleurotus eryngii. Prepare fresh Pixian bean paste in June; 3. Wash the cucumber and cut it into cubes; 4. Boil the wok, pour in a little oil and stir-fry the diced Pleurotus eryngii; 5. Stir-fry until Pleurotus eryngii turns yellow, and pour out; 6, another pot, the introduction of oil, saute shallots; 7. Add 1 stir fry spoon Pixian bean paste and sugar, stir fry evenly; 8. Add the fried diced Pleurotus eryngii and stir well; 9. Add diced cucumber and stir fry again; 10, stir-fry until each piece of Pleurotus eryngii and diced cucumber can be evenly covered with juice, and add monosodium glutamate to taste.
Ingredients of Chuanxiang Pleurotus eryngii: 2 Pleurotus eryngii, auricularia auricula 10g, 2 Lai Xiang, appropriate amount of oil, salt, Kung Pao chicken juice, appropriate amount of white pepper, appropriate amount of red oil and Chili powder.
Practice: 1, prepare the raw materials: Pleurotus eryngii is shredded by hand, the soaked fungus is shredded, and the fish-flavored shredded pork is used as seasoning; 2. Put the fish-flavored shredded pork seasoning into a bowl, add appropriate amount of water and stir well; 3. Let the pan cool, add a proper amount of edible oil and mix it with red oil and pepper according to the ratio of 1: 1; 4. Stir-fry Pleurotus eryngii shreds; 5. Stir-fry until the shredded Pleurotus eryngii becomes slightly soft, and then add shredded auricularia; 6. Stir fry together, add appropriate amount of salt and black pepper and prepared kung pao chicken seasoning liquid, stir fry evenly and cook for one or two minutes; 7. Add coriander stalks before cooking and stir well; 8. put it in a plate and put in the leaves.