Practice of Pleurotus eryngii: First, dry stir-fry Pleurotus eryngii.
Ingredients: Pleurotus eryngii, pork belly, red pepper, garlic, ginger and salt.
Production steps:
1. Wash Pleurotus eryngii and cut it into thick slices with a knife, then break the Pleurotus eryngii slices into wide strips.
2. Slice ginger and garlic, red pepper and pork belly. Pour the Pleurotus eryngii strips into a wok and stir-fry over low heat until the Pleurotus eryngii becomes soft and yellow.
3. Slice the pork belly into a wok, stir-fry over low heat until the pork belly is enlarged. Pour in garlic slices and ginger slices, stir-fry the pepper segments over low heat until fragrant. Stir-fry Pleurotus eryngii and add salt.
Second, the cold hand-torn Pleurotus eryngii
Ingredients: Pleurotus eryngii, pepper, star anise, red pepper, soy sauce, pepper, chicken essence, salt, sugar and garlic.
Production steps:
1. Cut Pleurotus eryngii in half longitudinally and steam in a steamer for about five minutes.
2. Cool the steamed Pleurotus eryngii and tear it into thin strips. The thinner the better.
3. Cut garlic into minced garlic, minced peppers, a handful of peppers and an octagonal, and put them together in a small bowl. Heat some hot oil in the pot, wait for a while, then pour the oil into a small bowl, and the fragrance will come at once.
4. Mix the juice. Pour 4 tablespoons of soy sauce, 1 tablespoon of sugar, salt and pepper into a small oiled bowl, stir well and pour into the torn Pleurotus eryngii.
Three or three cups of Pleurotus eryngii
Ingredients: Pleurotus eryngii 300g onion, rice wine, soy sauce and salt.
Production steps:
1. Wash Pleurotus eryngii, cut into large grains, cut onion into sections, and slice millet pepper. Pour soy sauce, rice wine and sugar into a bowl and beat into juice.
2. Put oil in the pot and heat it to 50%. Stir-fry Pleurotus eryngii and onion until the surface is slightly yellow.
3. Pour in the juice made of soy sauce, rice wine and sugar, which is three cups. Add appropriate amount of water and bring to a boil. Add millet and pepper. Stew until the soup is almost dry.
Fourth, crisp Pleurotus eryngii
Ingredients: Pleurotus eryngii, eggs, flour, bread crumbs, salt and black pepper.
Production steps:
1. Wash Pleurotus eryngii, tear it into strips by hand, sprinkle salt to remove water, and pour off the water after 10 minutes.
2. Put the eggs in a bowl, stir well, add flour, mix into paste, and prepare bread crumbs.
3, Pleurotus eryngii dipped in batter, and then dipped in bread crumbs for use.
4. Pour the oil into the pot and heat it to 60% heat. Add Pleurotus eryngii wrapped in bread crumbs and fry until golden on both sides.
Five, oyster sauce Pleurotus eryngii box
Ingredients: Pleurotus eryngii 400g pork 150g onion, ginger and garlic, 3 cloves coriander, sesame oil, oyster sauce, soy sauce, pepper and sugar cooking wine.
Production steps:
1, chopped onion and ginger, mashed pork.
2. Put the minced onion and ginger into the meat stuffing, add pepper, cooking wine, oyster sauce, soy sauce, a little salt, sesame oil and other seasonings in turn, and stir well.
3. Wash Pleurotus eryngii and cut into pieces. Brew the meat stuffing into Pleurotus eryngii. All in turn.
4, garlic slices for use. Take a bowl, add two spoonfuls of oyster sauce, two spoonfuls of soy sauce, appropriate amount of sugar, and add a little water to make juice.
5. Put the wok on the fire, add a proper amount of base oil and put it in the Pleurotus eryngii box with meat stuffing. Fry until both sides are slightly yellow, add garlic slices and fry them.
6. Add the prepared juice, boil and stew for a few minutes. Simmer until the ingredients are tasty, collect the juice over high fire, collect all the soup, and wrap all the soup on the ingredients and take it out of the pot. After cooking, add some coriander powder or chives to decorate the fragrance.
Six, black pepper Pleurotus eryngii
Ingredients: Pleurotus eryngii, butter, salt and black pepper.
Production steps:
1. Wash Pleurotus eryngii, dry the surface moisture and cut into pieces. Put some butter on the pan and heat it to 70% heat.
2. Put the cut Pleurotus eryngii into the pot and fry it with low fire until the edge is slightly yellow and upturned.
3. Sprinkle salt and chopped black pepper evenly to taste and fry until the surface is golden and the edge is slightly burnt.
Seven, hand-torn Pleurotus eryngii fried eggs
Ingredients: Pleurotus eryngii, 3 eggs, 2 oils, salt, chives, pepper and garlic.
Production steps:
1, Pleurotus eryngii first breaks four petals by hand, and then tears them into shreds, garlic slices and chopped green onion.
2. Break up the eggs, pour oil into the pot, and keep the oil temperature for 7 minutes. After the eggs are fried, they are served.
3. Leave a little base oil in the pot, add shredded Pleurotus eryngii and garlic slices, and put them in the pot to dry. Add a spoonful of pepper and a spoonful of salt, then open and pour in the eggs and mix well. Sprinkle with shallots.
Eight, Kung Pao Pleurotus eryngii
Ingredients: Pleurotus eryngii 2 dried peppers, onions, peanuts, sugar, vinegar, salt, chicken essence and starch.
Production steps:
1. Stir-fry peanuts and let them cool for later use. Cut the dried pepper into sections, cut the onion into sections, and cut the rest into powder for use.
2. Dice Pleurotus eryngii, put the chopped Pleurotus eryngii into a pot and blanch it with boiling water, which is better than cold water. Take out Pleurotus eryngii and squeeze out the water.
3, put the right amount of sugar and vinegar into the bowl, add the right amount of water, add a spoonful of soy sauce, add the right amount of salt and chicken essence, add a spoonful of starch and mix well. The amount of various seasonings is adjusted according to your own preferences.
4. Take an oil pan, add chopped green onion and stir-fry until fragrant, add pepper segments and Pleurotus eryngii, and stir-fry Pleurotus eryngii for 9 minutes.
5. Add the onion section, add the fried peanuts and the prepared juice, stir fry evenly and then take out the pot.
Tips for buying fresh dried Pleurotus eryngii;
1, mushroom cap: the mushroom cap is disc-shaped, and the surface should be silky, smooth and dry, depending on whether the mushroom cap is opened. If the mushroom lid is open, it means that the picking is late, the spores have already opened, and its nutrition is greatly reduced. The best diameter is about 3 cm, so Pleurotus eryngii has the best taste.
2. Fungal folds: Fungal folds should be densely arranged, with milky white color, flat edges and sides, and small bacterial folds.
3, stipe: first look at the fiber on the surface, too thick means too old, too tender and less biting, just seven minutes cooked, stipe is about 10 cm, and finally look at the color, the color is milky and smooth, and the meat is full.
Buy dried Pleurotus eryngii:
1, look at the shape: the whole mushroom slice has a complete shape, and the color is milky white with light yellow.
2, smell: faint fragrance, the unique aroma of Pleurotus eryngii is better; There is no fragrance, or the quality is poor, and there are other strange musty smells.
3, look at the color: Pleurotus eryngii slices are slightly yellow and brightly colored. The color of pleats is light yellow to milky white, and deep purple is old.
4. Touch dryness: The moisture content of dried Pleurotus eryngii should be10 {BF} ~11{BF}, and it is better to be crisp and unbreakable. Too wet, not conducive to storage, easy to deteriorate.
The nutritional value of Pleurotus eryngii per kloc-0/00g contains: calories (3)1.00 carbohydrate (g) 8.30 fat (g) 0. 10 protein (g) 1.30 protein has 18.
Pleurotus eryngii is nutritious and contains protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. Can improve human immune function, and has anticancer, hypolipidemic, gastrointestinal moistening, and skin caring effects.
Effect of Pleurotus eryngii 1 on lowering blood lipid and blood pressure
Pleurotus eryngii can soften and protect blood vessels and reduce blood lipid and cholesterol in human body.
2. Improve immunity
Protein of Pleurotus eryngii is the most important nutrient to maintain immune function, and it is the main component of white blood cells and antibodies.
3. Xiaoshi
Pleurotus eryngii is helpful for gastric acid secretion and food digestion, and is suitable for treating dyspepsia symptoms.
Suitable people can eat it, for ordinary people, especially those with cardiovascular diseases.
You can't eat mushrooms if you are allergic.
Conclusion: Through the above introduction, we know a variety of methods of Pleurotus eryngii, and you can also make delicious Pleurotus eryngii ~
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