Coprinus comatus with leek
Ingredients: a handful of leek moss, 2 Coprinus comatus, 2 cloves of garlic, 2 millet peppers, oyster sauce 1 spoon, soy sauce 1 spoon, salt and oil.
Detailed production method
1, prepare the ingredients. Wash leek moss, remove roots, wash Coprinus comatus, peel garlic, and wash millet pepper for later use.
2, leek moss cut into 3~4 cm segments, Coprinus comatus cut into thin strips, garlic pat flat and minced. Cut the millet pepper into rings, as shown in the figure.
3. Pour some oil into the pot. When the oil is hot, add the pepper rings, stir-fry for later use, and then stir-fry the minced garlic.
4. Put the sliced Coprinus comatus into the pot and stir-fry for 1 min until it is soft.
5, add a spoonful of oyster sauce, add a spoonful of soy sauce, stir fry evenly.
6. Add leek moss, stir fry for half a minute, and season with salt.
7. Turn off the fire after frying and pour a few drops of sesame oil before frying. The purpose of pouring sesame oil is to increase the brightness of dishes and improve the taste.
8. Put the fried Chili rings on the dish and decorate it. Serve it and you can eat it.
Tips:
1, this fried Coprinus comatus with leek moss is very simple, and anyone who can't cook can do it with almost no difficulty. Coprinus comatus only needs to be cut, sliced first, then cut into strips, and cut as evenly as possible, so it is easier to cook.
2, children can eat this dish without pepper, don't simmer leek moss when frying, so it tastes good, this dish is easy to cook, and the fried dish is bright and appetizing.
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