There are many cooking methods for Pleurotus eryngii, but there are still many methods for frying Pleurotus eryngii. Whether it is dry-fried Pleurotus eryngii or oyster sauce Pleurotus eryngii, it is best to "kill" the water in Pleurotus eryngii in advance, which is why eating Pleurotus eryngii in restaurants is often crisp and tender, and cooking at home is always soft and not delicious.

Practice of Pleurotus eryngii in oyster sauce;

1. Processing ingredients. After cleaning Pleurotus eryngii, remove some dry parts at both ends. Patiently tear Pleurotus eryngii into strips, shred red pepper, shred onion and slice ginger and garlic for later use.

2. Heat the Pleurotus eryngii until the water comes out, clean the wok, slowly heat the torn Pleurotus eryngii strips in a small fire until the water basically oozes out and the Pleurotus eryngii becomes soft, and then take all the Pleurotus eryngii out and drain it for later use. This step is more important, because Pleurotus eryngii contains a lot of water, so it is difficult to taste directly, and too much soup affects the taste.

3. put a little oil in the pot, and the oil temperature in the medium fire is 60% hot. Add shredded onion, shredded garlic and shredded ginger and saute to the bottom of the pot.

4. Turn to high fire, put the processed Pleurotus eryngii into the pot and stir-fry for 1 min to make it completely cooked.

5. Add two spoonfuls of oyster sauce, one spoonful of soy sauce and half a spoonful of sugar, and stir fry quickly for 30 seconds.

6. Pour the shredded red pepper into the pot, add half a spoonful of pepper, add appropriate amount of salt and stir-fry for 30 seconds, then take out the pot.

A plate of delicious oyster sauce Pleurotus eryngii will do.