material

Pleurotus nebrodensis

Ice plum sauce

asparagus

Yellow pepper

Cherry Tomatoes

seasoning

ketchup

method of work

1. After planing the white coarse fiber cortex at the root of asparagus, change the knife into diamond-shaped sections for later use.

2. Cut the cherry tomatoes and yellow peppers into grains respectively for later use.

3. Open the canned Pleurotus nebrodensis, soak it in clean water for half an hour in summer (change clean water twice to remove preservatives), and cut a cruciform knife on the surface of Pleurotus nebrodensis (never cut it thoroughly) for later use.

4. Put salad oil in the pot. When the oil temperature rises to about 40%, put asparagus into the lubricating oil and pour it out.

5. Add cherry tomatoes and yellow peppers to the bottom oil in the pan, then add asparagus and a little water, stir-fry seasoning salt and mushroom essence, and pour into the bottom of the pan.

6. Take another pot and put salad oil in it. When the oil temperature rises to about 40%, put Pleurotus nebrodensis into the lubricating oil, pour out and drain the oil. Stir-fry Jiang Mo in the pot, then add Pleurotus nebrodensis, add 30 grams of water, add iced plum sauce, tomato sauce with a little white vinegar, sugar and salt (note that sweet and sour do not put monosodium glutamate), cook for a while, drain the marinade, and put it on asparagus.