Although Pleurotus eryngii is delicious, you really need to pay attention to some cooking skills if you want to keep its original flavor after cooking Pleurotus eryngii. Some people like to make a noise after blanching, while others like to fry directly. So what's the best way? Let me give you a brief introduction today.
In order to make Pleurotus eryngii delicious and not easy to lose nutrition, I think the most important thing is to take the following steps.
First, we cut Pleurotus eryngii into long pieces with equal thickness, then cut them into small strips like chopsticks, put the cut Pleurotus eryngii strips on a plate, then add a proper amount of salt and water and soak them in light salt water for a while.
The texture of Pleurotus eryngii soaked in salt water gradually softened, and it also absorbed a proper amount of salt. At the same time, it also prevented Pleurotus eryngii from oxidation and discoloration due to exposure to air. Take out the soaked Pleurotus eryngii for later use.
Next, cut some basic ingredients cooked and fried with Pleurotus eryngii, cut some shredded plum blossom and some shredded green and red pepper and onion for later use.
Boil the oil in the pot. When the oil temperature reaches 50% to 60%, put the preserved plum shreds into the pot, stir-fry until they are mature, and take them out for later use. Clean the wok again, continue to heat it, add proper amount of cooking oil, when the oil temperature reaches 70% to 80%, add shredded onion, stir-fry the green pepper, and then add Pleurotus eryngii to stir-fry over high fire. In the process of cooking, add a small amount of boiling water, heat it to make the main ingredient Pleurotus eryngii mature quickly, stir-fry Pleurotus eryngii until it becomes soft, then directly season it, add a proper amount of salt, chicken sauce and oyster sauce, and pour in shredded plum blossom and stir-fry evenly.
Therefore, if Pleurotus eryngii wants to be delicious, it is neither blanched in advance nor fried directly. The best way is to soak the cut Pleurotus eryngii in light salt water, so that the produced Pleurotus eryngii not only tastes fresh and tender, but also is not easy to lose nutrition.