Next, the auxiliary materials are prepared. The Pleurotus eryngii 1 root is cleaned and cut into small strips for later use. The purpose of adding Pleurotus eryngii is to replace monosodium glutamate with its umami flavor. Prepare a few pieces of garlic and cut them into small pieces for later use, prepare a few pieces of millet and spicy rice for later use, students who can't eat spicy rice can also change them into colored peppers, and prepare a few pieces of shallots for later use. Students should pay attention to the fact that the onion and the onion tail must be stored separately, and the next step is to start making them.
First, we add a proper amount of water to the pot and bring it to a boil. After the fire is boiled, we add a spoonful of edible salt (about 2g), then put the soaked auricularia auricula in the pot and blanch it for one minute, and add a little vegetable oil to brighten it. After blanching the auricularia auricula, pour it out for later use, and then we heat the pot again. After the pot is heated, we add small wide oil, and the oil temperature is heated to 60%. After the oil temperature is 60%, we will cut the Pleurotus eryngii into the pot. Then turn to low heat to fry Pleurotus eryngii until golden brown, and pour out the Pleurotus eryngii after frying until golden brown.
Then add a little base oil to the pot. After the oil temperature is heated, stir-fry the chopped pepper and garlic in the pot. After the garlic is fragrant, add the fried Pleurotus eryngii and stir-fry evenly. Then add the chopped onion, add 5 grams of oyster sauce, turn to low heat and stir fry a few times.
Stir-fry evenly, then add 3 grams of soy sauce and pour it in from the side of the pot, then add the blanched fungus and stir-fry for a few times. Then add the chopped onion tail and appropriate amount of water starch to hook it into a thin paste, and finally add a little bright oil and stir it evenly, then take it out of the pot and put it on the plate.