Pleurotus eryngii is rich in nutrients, including protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. It can improve human immune function, and has anti-cancer, blood lipid lowering, gastrointestinal moistening and skin caring effects.
Pleurotus eryngii is compact in texture, plump in taste, crisp and elastic in teeth, and somewhat similar in taste to abalone, so Pleurotus eryngii also has the title of "vegetarian abalone"! Some time ago, in one episode of the hit variety "The Life I yearn for", Teacher Bo Huang made a stir-fried Pleurotus eryngii with three ingredients: Pleurotus eryngii, oyster sauce and chicken soup.
Pleurotus eryngii is a very versatile ingredient. Simple methods can highlight the fragrance of Pleurotus eryngii itself, while complex sauces can upgrade the deliciousness of Pleurotus eryngii. But the way to eat Pleurotus eryngii is far more than that! Have you ever eaten Pleurotus eryngii, which is as crispy as chicken rice flowers? What's more, Pleurotus eryngii can still be torn and eaten. What's going on? Learn from the chef and unlock the fancy eating method of Pleurotus eryngii!
Select Pleurotus eryngii
Pleurotus eryngii had better choose 12- 15 cm long, which is about the length of a palm. Many people think that the bigger the Pleurotus eryngii is, the better. In fact, this is wrong. The best grade of Pleurotus eryngii is 12- 15 cm. If it exceeds 15 cm, it is often overgrown, and the inside will be hollow, and the taste will be bad.
When many people buy Pleurotus eryngii, they will take the smoothness, uniform size and luster as the standard. In fact, no matter what the cap looks like or whether there are spots, its nutritional level is the same, which does not affect family consumption.
Small Pleurotus eryngii is mushroom bud, and its nutritional value is no different from that of normal Pleurotus eryngii, so some of my less beautiful Pleurotus eryngii do not affect the taste and nutritional value.
Fancy eating method of Pleurotus eryngii
Crispy Pleurotus eryngii
Pleurotus eryngii, egg, allspice powder, flour, bread crumbs, salt.
After washing Pleurotus eryngii, cut hob pieces and put them in a clean bowl. ▽
Add 1 spoon of salt, stir well, then let stand and marinate for 30 minutes. ▽
After 30 minutes, squeeze out the water in Pleurotus eryngii by hand, so that it tastes better. ▽
Add half a spoonful of spiced powder to the squeezed Pleurotus eryngii and stir well. ▽
Cover the Pleurotus eryngii with flour, egg liquid and bread crumbs in turn, and then fry it in the pan. ▽
Put the oil that can't pass Pleurotus eryngii in the pot, burn it to 50% oil temperature, and the oil surface slightly emits smoke, which means that the oil temperature is suitable. ▽
Put the Pleurotus eryngii into the oil pan one by one, and fry until golden. ▽
The fried Pleurotus eryngii is fished out and the excess oil is drained. Does this look very much like popcorn?