First, cold dishes
(1) Pleurotus eryngii with garlic and pepper
Raw material: Pleurotus eryngii180g.
Fragrant dew seasoning: star anise, cinnamon each 1g, licorice, tsaoko and pepper each 6g, clove 7g, dried ginger 9g, refined salt 6g, Eupatorium odoratum essence 4g and sugar 3g.
Sour and fragrant tomato sauce: delicious tomato sauce 10g, minced onion and garlic 5g each, pickled pepper 4g, refined salt 2g, soft sugar 2g, Zhenjiang balsamic vinegar 12g, Eupatorium odoratum 3g, and chicken red ear oil 6g.
Practice: 1, wrap perfume and dew seasoning with gauze, put it in 750g water to boil, and simmer with low fire 1 hour, so that the fragrance is completely dissolved in water and becomes "perfume and dew";
2. Blend the sour and fragrant tomato sauce into "sour and fragrant tomato sauce";
3. Cook Pleurotus eryngii in fragrant sauce, simmer for 40 minutes, take it out, let it cool, cut into pieces, put it on a plate, and serve with the sour and fragrant marinade of tomato juice.
Features: sour and fragrant, fresh and spicy, mushroom meat soft and elastic, rich flavor.
Second, hot cooking.
(1) Pleurotus eryngii
Raw materials: fresh Pleurotus eryngii, ham sausage, peas, salt, onion, ginger, garlic, chicken essence, pepper, sugar, sesame oil, water starch and edible oil.
Practice: 1. Slice Pleurotus eryngii, ham sausage and peas, and blanch in boiling water for later use;
2. Pour oil in a pot. When the oil is hot, add shredded onion, ginger slices and garlic slices, pour in Pleurotus eryngii, ham sausage and peas, add appropriate amount of water, salt, chicken essence, pepper, sugar and water starch, and pour in sesame oil.
Features: the meat is tender and delicious.
(2) Pleurotus eryngii with lobster sauce
Raw materials: Pleurotus eryngii 300g, pork belly 75g, lobster sauce 35g, garlic 1 50g, 2 red peppers, garlic seedlings1root.
Seasoning: soy sauce, sesame oil and a little starch.
Practice: 1. Wash Pleurotus eryngii, cut into long strips, blanch in boiling water, and then drain with water;
2. Seed pepper, cut garlic into pieces, cut garlic seedlings into sections, and slice pork belly for later use;
3. Heat the wok and inject 2 tablespoons of oil. Stir-fry pork belly a few times, then add pepper and garlic to stir-fry, then add lobster sauce, Pleurotus eryngii, soy sauce and sesame oil, and finally add garlic seedlings to stir-fry, then thicken with starch water and pour sesame oil.
(3) Vegetarian fried Pleurotus eryngii
Ingredients: Three or four pieces of Pleurotus eryngii.
Mash three pieces of garlic.
Cut perilla into five or six pieces.
Chop a pepper.
A little olive oil
A little white wine
Practice: After garlic and pepper are fragrant, throw Pleurotus eryngii into the pot and stir fry, pour white wine for one minute, sprinkle with perilla and take off the pot.
(4) Pleurotus eryngii
Ingredients: Pleurotus eryngii 300g, broccoli 1.
1, Jiang Mo 1/4 teaspoon, salt 1/3 teaspoon, sugar 1/3 teaspoon, salad oil 1 teaspoon.
2. Red tofu 1 tablespoon, Shaoxing wine 1 teaspoon, soup 1 cup, sugar 1 tablespoon.
3, white powder 1/3 teaspoons
Practice: 1, Pleurotus eryngii cut into 4×2 cm long sections and cross-cut with a flower knife for later use;
2. Add 2 cups of oil to the wok and heat for 5 minutes on medium heat. Add Pleurotus eryngii, stir-fry until soft, remove and drain.
3. Peel broccoli, take small tender flowers, wash them in boiling water, add seasoning (1) and blanch them until cooked, then take them out and drain them.
4. Add 1 tbsp oil to another pot, saute ginger powder first, then add seasoning (2) and Pleurotus eryngii in turn, simmer on low heat until the soup is slightly dry, and finally thicken with white powder water.
Tip: 1, stir red tofu with water before frying, which can increase the unique bean flavor of tofu.
2. When "tofu" is the main seasoning, it is not appropriate to add sesame oil to enhance fragrance or surface luster, and salad oil or chicken oil can be used instead.
Third, barbecue.
(1) Roasted Pleurotus eryngii with salt
Ingredients: Pleurotus eryngii, salt and pepper
Practice: 1. Wash Pleurotus eryngii, air dry and cut into long strips.
2. Sprinkle salt and pepper evenly on Pleurotus eryngii, put it on a plate and bake it in the oven for about five minutes.
Tip: 1. Roasted Pleurotus eryngii must be cooked and eaten immediately. It's delicious. Don't let it cool.
2. Pleurotus eryngii must be dried before roasting. If it is not dry, it will be soft, not delicious, and ugly.
(2) Braised Pleurotus eryngii
Ingredients: Pleurotus eryngii 1/2kg, Shuzi sauce 1 tbsp, sesame oil 1/2 tbsp, sugar1/2 tbsp.
Practice: 1, wash Pleurotus eryngii, and cross-cut the thick part with a knife for several times, so that it will be heated evenly and cooked easily during barbecue. String Pleurotus eryngii with bamboo sticks, and then mix the seasoning well for later use.
2. Put the strung Pleurotus eryngii into the grill for barbecue, then brush the seasoning to taste, and brush the sauce several times until the Pleurotus eryngii becomes soft and cooked.
Fourth, soup.
(1) Pleurotus eryngii soup
Ingredients: white radish: about 10 cm, round and cut into bite sizes.
Yam: 2, round, the same size as white radish.
Pleurotus eryngii: 2 slices, cut round.
Celery: half root, round cut, leaves together.
Salad oil: one tablespoon.
Ginger: One piece, finely cut.
Boiled tomatoes: a large pot
Turmeric powder, cumin powder and coriander powder: each 1 teaspoon.
Cardamom powder: half a spoonful
Chili powder: a spoonful (spicy), which can be added or subtracted according to personal preference.
Trees hanging on the moon: two flowers
Lilac: 3.
Natural salt: appropriate amount
Practice: 1, pour the oil in the pot and fry the ginger first. After the taste comes out, pour in white radish and yam, then stir fry, then add Pleurotus eryngii and celery and continue to stir fry.
2. Add turmeric, cumin, coriander, cardamom and Chili powder, and then fry.
3. Add canned tomatoes, moon hanging trees, cloves, appropriate amount of water and salt;
The vegetables are overcooked, so cook them for a little while at last.