Ingredients: 4 Pleurotus eryngii, cumin powder 1 tablespoon, a little pepper noodles (according to taste), soy sauce 1 tablespoon, 5g chopped green onion (onion will be better), proper amount of oil and salt, and a little chives and coriander.

Specific practices:

1. Wash Pleurotus eryngii and tear it into strips. Pleurotus eryngii is easy to tear, don't be afraid. Wash before tearing, and don't tear before cleaning, so Pleurotus eryngii will absorb a lot of water, which is not conducive to later operation.

2, the wok is hot, no oil, no oil! Pour the Pleurotus eryngii strips into the pot and stir fry over low heat. The purpose of oil-free frying is to fry the water in Pleurotus eryngii, similar to dry frying.

3. After a while, Pleurotus eryngii will be soft and watery. If there is too much soup, you can pour it out and continue frying until the Pleurotus eryngii no longer produces soup.

4. Put the fried Pleurotus eryngii into a bowl for later use.

5. Heat oil in a hot pot, stir-fry chopped green onion, then add cumin powder and Chili powder, stir-fry over low heat. I put very little Chili powder, so I can't see the red oil.

6. After the fragrance comes out, pour in the simmered Pleurotus eryngii, add a little soy sauce and salt, and stir well.

7. Finally, add the chives and parsley and fry them twice. Turn off the fire and you can cook.

8, the aroma is fragrant, the barbecue is rich, and the taste is better than meat. Pleurotus eryngii is delicious, but it is not as delicious as meat. You can try it sometime.

Tips:

When Pleurotus eryngii is cooked for the first time, do not put oil in the pot, and fry the water dry, so that the fried Pleurotus eryngii is chewy and fragrant.