It's best not to fry until the water comes out. It's not delicious. Pleurotus eryngii is fat and tender, suitable for frying, roasting, stewing, stewing, soup, hot pot and western food. Even if it is cold, it tastes good. After processing, the taste is crisp, tough, white to milky yellow, and the appearance is good.
If you put cold dishes such as sesame oil, steam them for 8 minutes and tear them into shreds. It won't take more than 5 minutes, and I'll get tired of it in about 20 minutes.
Extended data:
Temperature is the most important factor to determine the growth of mycelium and fruiting body of Pleurotus eryngii, and it is also the key to the stability of yield. Different temperatures have obvious effects on the growth rate of mycelium.
Pleurotus eryngii mycelium can grow on PSA medium, the temperature range is 6-32℃, and the optimum temperature for mycelium growth is 20-28℃, which is fast, uniform in thickness and vigorous in growth. The optimum temperature is about 24℃, and the growth rate is the fastest, thick and white, and vigorous. When the temperature is 6- 16℃ and 32℃, the mycelium can grow, but the speed is slow and the growth is sparse.
The growth stopped below 4℃ and above 36℃.