Clean the fresh Pleurotus eryngii first, and then treat it with a knife to look like long strips. Then mash the garlic, cut it into minced garlic with a knife, and cut the chives into chopped green onion. Then clean and slice the green pepper, and then clean the pepper seeds in the green pepper. Pleurotus eryngii must be blanched, and blanched Pleurotus eryngii is easier to taste. Simply stir-fry in the pot and you can get out of the pot. So to what extent should it be bleached? After the water is boiled, take it out one minute later, take a clean small bowl, then add appropriate amount of starch, half a spoonful of salt, half a spoonful of chicken essence, 2 spoons of soy sauce, 3 spoons of sugar and 4 spoons of vinegar in turn, and then pour some water into the bowl juice for later use.
It is better to put cooking oil in the pot, lard and fungus in the zoo. Add the millet pepper and stir-fry for a while, then add the Pleurotus eryngii. Stir-fry the garlic until fragrant, cut off the pepper, and then stir-fry the Pleurotus eryngii in the pot for a while. Finally, add celery, stir-fry celery, cut it off, add soy sauce and salt and stir well to enjoy the taste of fried celery with Pleurotus eryngii.
Can be fried with all kinds of shredded pork, can be fried, can be fried, can also be fried with heavy taste. Spicy, light, oyster sauce and strange taste can be used according to your own taste. Oyster sauce itself contains salt, so it doesn't need to be seasoned with salt or other seasonings. The Pleurotus eryngii made in this way is very fresh and delicious!
But the most intuitive way is that you see mushrooms getting thinner and thinner, and at the same time the color deepens and turns into beautiful brown. After dehydration, the umami flavor of mushrooms is concentrated to the greatest extent, and there is a delicious feeling without putting a little monosodium glutamate.