Pleurotus ostreatus, also known as Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, Pleurotus ostreatus, and Pseudo-Black Umbrella. Commonly known as Pleurotus ostreatus, Yishen Mushroom and Caiyun Mushroom, it is one of the top ten mushrooms in the international mushroom trading market. Below I recommend the cooking method of Pleurotus ostreatus for everyone, hoping it will be useful to everyone.
There are the following cooking methods of Pleurotus ostreatus:
1. Deep-fried fish fillets with Pleurotus ostreatus
Raw materials:
Pleurotus ostreatus100g, grass carp, salt, cooking wine, pepper, eggs, starch, fresh soup, monosodium glutamate, ginger, green onions, garlic, pickled peppers and refined oil.
Practice:
1, remove the root of Pleurotus ostreatus, clean it, cut it into pieces, then put it in a boiling water pot for cooking, and take it out for later use. Slaughter grass carp, remove scales and internal organs, clean it, take clean fish, slice it with a blade, then put it in a bowl, add salt, cooking wine, pepper, egg white and starch and mix it evenly for later use.
2. Peel ginger and garlic, clean them, cut them into nail slices, soak peppers to remove seeds and pedicels, cut them into horse ears, clean green onions, take their scallions and cut them into horse ears. Take a bowl and mix salt, cooking wine, monosodium glutamate, fresh soup and starch into a sauce.
3. Put the pan on a high fire, burn the refined oil to 40% heat, put the fish fillets into the pan, add ginger slices, garlic slices, pickled peppers and onions, stir-fry until fragrant, add chicken legs and mushrooms, stir-fry until fragrant, cook the sauce, collect the juice and brighten the oil, and serve from the pan.
Features: the meat is tender, salty and delicious.
Second, the mushroom mixed with pork belly
Ingredients: 500 grams of pork tripe, 200 grams of fresh Pleurotus ostreatus, appropriate amounts of Chili oil, soy sauce, white sugar, refined salt, monosodium glutamate, sesame oil and garlic paste.
Method:
1 After the pork belly is cleaned, put it in a water pot and cook it, take it out, let it cool, and cut it into filaments.
2. After washing Pleurotus ostreatus, cut it into shreds, blanch it in boiling water, remove it, and drain it.
3. Put the refined salt, sugar, soy sauce, garlic paste, monosodium glutamate, Chili oil and sesame oil into a bowl to make garlic paste. Mix shredded belly, shredded mushroom with garlic paste, and serve.
Efficacy: benefiting stomach and refreshing mind, helping digestion and reducing blood fat.
3. Stewed rice with mushroom and prawn
Aromatherapy rice 1 bowl, 50 grams of Pleurotus ostreatus, 2 prawns and 3 asparagus.
Seasoning:
2 tbsps shrimp oil, salt 1 tsp, vegetable soup 1 cup, and a little water starch.
Practice:
1, Pleurotus ostreatus cut in half longitudinally; Remove the head and shell of prawns, leave the meat clean, and cut asparagus into sections for later use.
2. Heat the shrimp oil in the pot, add the mushroom and prawn, stir-fry the asparagus for a few times, add the vegetable soup and salt stew to taste, thicken the water starch and pour it on the rice.
Material replacement: Water-soaked sea cucumber can be added to the raw materials, which will become three fresh stewed rice.
Taste change: remove shrimp oil from the seasoning and add thick chicken juice to make chicken sauce fragrant rice.
Fourth, the mushroom with big balls burns tendons
Ingredients: 400 grams of pork trotters tendon, 200 grams of fresh Pleurotus ostreatus, garlic, chicken oil, vegetable oil, broth, refined salt, pepper, monosodium glutamate, cooking wine, starch, ginger (sliced), broth and onion.
Method:
1, put the pot on medium fire, add vegetable oil, ginger and onion to stir-fry until fragrant, pour 400 ml of broth, bring to a boil, add pork trotters, simmer for 2 minutes with low fire, and take out.
2. After washing Pleurotus ostreatus, cut it in half. Wash garlic, trim both ends, boil in a boiling water pot for 2 minutes at the same time, take it out, and let it cool in clear water.
3. Put the pot on a strong fire, pour in the broth, first add the refined salt, cooking wine, pepper and monosodium glutamate, then pour in the tendon, mushroom and garlic, then pour in the sauce, collect the juice with water starch, pour in the chicken oil, push it evenly, and put it into the plate.
Efficacy: slimming and beautifying, lowering blood fat and blood sugar.
5. Braised Sea Cucumber with Pleurotus ostreatus
Ingredients: Pleurotus ostreatus150g, sea cucumber100g, carrot slices, cucumber slices, ginger paste and garlic slices.
Seasoning: white soy sauce 1 tsp, a little mustard, soup stock 1/2 cups, 2 tablespoons salad oil, a little water starch and a little sesame oil.
Practice:
1, Pleurotus ostreatus, pedicled and washed, and blanched separately with plain sea cucumber for later use.
2. Heat the salad oil in the pan, add the ginger paste and garlic slices and stir fry until fragrant, add the raw materials and stir fry evenly, add the seasoning and cook until it tastes delicious, thicken the water starch, and pour sesame oil before taking out.
Material replacement: Pleurotus eryngii is used to replace Pleurotus eryngii, and vegetarian ham is used to replace vegetarian sea cucumber, which is called braised vegetarian ham with abalone mushroom.
Taste change: remove soy sauce and mustard from the seasoning, and add abalone juice and oyster sauce, which is called abalone sea cucumber in oyster sauce.
Six, pour the big ball mushroom fish with juice
Ingredients: Pleurotus ostreatus 1 50g, snow fish100g, tomato1piece, a little onion, pine nuts and chopped celery.
Seasoning: salt 1 tsp, pepper 1 3 tsp, cooking wine 2 tsp, olive oil1tsp.
Practice:
1, Dice Pleurotus ostreatus, cut tomatoes into petals, peel silverfish and change knives for later use.
2. Add tomatoes and silver snow fish to salt, mix well with cooking wine, put them on a plate, steam them in a steamer and take them out.
3. Heat the olive oil in the pot, add the diced onion and stir-fry until soft. Add the mushroom, broth, salt and pepper and cook until it tastes good. Pour it on the raw materials and sprinkle with pine nuts and chopped celery.
Material replacement: Pleurotus nebrodensis can be used as raw material instead of Pleurotus ostreatus, which is called Pleurotus nebrodensis with sauce.
Taste change: add red oil, ginger juice and cooked sesame seeds to the seasoning, which is called red oil ginger juice Pleurotus ostreatus.
Seven or four strains of soft-shelled turtle.
Ingredients: soft-shelled turtle 1 turtle (about 800g), 8 grams of cordyceps sinensis, 30g of Tricholoma matsutake, 30g of boletus, 30g of Pleurotus ostreatus and 2g of chopped green onion.
Seasoning: salt10g, monosodium glutamate10g, chicken essence 8g, pepper 2g and broth 800g.
Method:
1, turtle head and shell washed, cut into 5 cm square pieces.
2. When the water is boiling, the wild mushrooms and soft-shelled turtles are boiled in water for 2 minutes respectively.
3. Put Cordyceps sinensis, wild fungus and soft-shelled turtle into a crock, add broth, salt, monosodium glutamate and chicken essence, simmer for 1 hour, then add pepper and chopped green onion, and pour the oil on the table.
Features: benefiting qi and producing essence, invigorating deficiency and refreshing, simple operation, delicious soup.
Eight, the big ball mushroom cabbage
Raw materials: 250g of fresh Pleurotus ostreatus, 250g of tender vegetable heart, 50g of refined salt 1 g, 50g of vegetable oil and 50g of clear soup.
Practice: Remove the fresh Pleurotus eryngii from its roots, wash it and cut it into pieces; Wash tender cabbage, cut into sections, and control water. The pot is on fire. Heat vegetable oil, pour in Chinese cabbage, stir-fry mushrooms with big balls, add clear soup, add refined salt, cover the lid, cook until it tastes delicious, and serve.
Nine, the mushroom is fragrant and bone-deep
Ingredients: Pleurotus ostreatus150g, 300g of pig inch bone, 200g of green bamboo shoots and a little onion.
Seasoning: 2 tbsps of orange juice, 2 tbsps of refined salt 1 tsp, 2 tbsps of sugar and sweet vinegar, 2 tbsps of cooking wine 1 tsp, clear soup 1 cup, a little of water starch and salad oil.
Practice:
1, Stewed Pleurotus ostreatus, washed and lightly blanched in a boiling water pot; Peel green bamboo shoots, wash and cut into strips, blanch in hot water; Pork inch bones are marinated in a red pot for later use.
2. Put Pleurotus ostreatus into the fine row one by one for later use.
3, add a little salad oil to the wok and heat it. Add the onion to the wok, cook the cooking wine, pour the clear soup, pork bones, orange juice, refined salt, sugar and sweet vinegar, simmer until the taste is good, thicken the water and starch, and serve.
Material replacement: the raw material is sheep scorpion bone instead of pig inch bone, which is called mushroom fragrant sheep scorpion.
Taste change: the sauce is replaced by fish-flavored sauce (sugar, vinegar, soy sauce, hot sauce, soaked in chili pepper), which is called fish-flavored inch bone.