First, steaming
After washing the Pleurotus eryngii, cut it in half and steam it directly in the pot for about 25 minutes. At this time, the Pleurotus eryngii has been completely steamed. After the Pleurotus eryngii cools down a little, we will tear it into thin Suu and put it in a clean container for later use. In fact, Pleurotus eryngii can be completely steamed in 8~ 10 minutes, but there will be some mushroom smell in Pleurotus eryngii, which can be removed after steaming for a long time. If you like to eat crispy taste, you can reduce the steaming time.
Second, prepare the sauce
Cut the millet pepper into Chili rings, cut the shallots into pieces, and pat the garlic into minced garlic. If you like coriander, you can have some more coriander, a spoonful of Chili noodles and a spoonful of white sesame seeds. Add a few spoonfuls of cooking oil to the pot. After the oil is heated, pour it directly on the seasoning. At the moment of pouring, we can hear the crackling sound, and the fragrance of pepper also comes to our faces, which is really attractive. Then add a spoonful of oyster sauce, two tablespoons of soy sauce, a spoonful of sugar, a spoonful of salt, a spoonful of Chili oil, and finally drop a few drops of sesame oil. Mix the prepared seasoning directly on the torn Pleurotus eryngii, and stir evenly, and the delicious cold Pleurotus eryngii will be made.
This production method is more suitable for friends with heavy taste, and the taste is spicy. If you don't like spicy food, you can put no pepper or less pepper. Pleurotus eryngii is a very versatile dish, and the seasoning can be added appropriately according to your own preferences. For example, sesame sauce, soy sauce, peanut oil, balsamic vinegar, soy sauce, beef sauce, etc. can be added to it. The sauce preparation method can refer to the sauce when eating hot pot.