Apricot mushrooms fried out like eating meat, is a lot of vegetarian fans of the favorite, apricot mushrooms have its unique flavor, with any ingredients are delicious and delicious

Apricot mushrooms because of the taste of light almond flavor, taste texture as abalone, so named apricot abalone mushrooms, apricot abalone has a unique taste of fresh mushrooms, seasoning put a lot of it instead of suppressing its natural fresh flavor. The seasoning put more, instead of suppressing its natural fresh taste, so just put oyster sauce, strengthen the salty, fresh, sweet flavor can be.

Today, I'd like to share with you a way to make your own mushrooms, so that you can eat them with your own eyes, as soon as they come out of the pot, and you can eat them with your own eyes.

Oyster sauce almond abalone mushroom

Main ingredients: almond abalone mushrooms 5, red pepper 1, a section of white onion, 5 cloves of garlic, a small piece of ginger.

Seasoning: two spoons of oyster sauce, one spoon of soy sauce, half a spoon of sugar, half a spoon of pepper, salt to taste.

1, the almond mushrooms after cleaning, the almond mushrooms are torn into strips, red pepper cut into julienne, white onion shredded, ginger and garlic are cut into slices spare.

2, directly into the torn strip of mushrooms into a small fire slowly heated, mushrooms become soft, the mushrooms all out of the drained water and standby.

3, put a little oil in the pot, medium heat oil temperature 60% hot, add shredded green onion, garlic, ginger shredded popping the bottom of the pot.

4, turn up the heat, processed apricot mushrooms into the pan quickly stir fry for 1 minute, let it completely cooked.

5: Add two tablespoons of oyster sauce, one tablespoon of soy sauce and half a tablespoon of sugar, and stir-fry quickly over high heat for 30 seconds.

6, cut the shredded red pepper into the pot, add half a spoonful of pepper, the right amount of salt stir fry 30 seconds after the pan, a plate of fragrant oyster sauce apricot mushrooms are ready.

The moisture in the mushrooms is best "killed" in advance, which is why the mushrooms are often crispy and sinewy in restaurants, and are always soft and unappetizing at home.

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