-Pleurotus eryngii with black pepper-Recommended index: ★★★★★★★
Ingredients: 2 Pleurotus eryngii, 3 shallots, 4 cloves of garlic, fresh soy sauce 1 tablespoon, a little soy sauce, sugar 1 teaspoon, 2 tablespoons of cooked sesame seeds, appropriate amount of chopped black pepper, and appropriate amount of oil and salt.
Specific production steps:
1, first of all, cut Pleurotus eryngii into strips, separate the scallion from the scallion, and mince the garlic for later use.
2. Boil half a pot of water, put the Pleurotus eryngii strips in, blanch them until they become soft, and then remove them and drain them for later use.
3. Heat oil in a hot pan, stir-fry chopped chives and garlic, then add Pleurotus eryngii, stir-fry for more than a dozen times over high fire, cook fresh soy sauce and soy sauce, stir-fry quickly, add salt and sugar, and continue to stir-fry. After the juice is slightly dried, sprinkle with cooked white sesame seeds, and now grind some chopped black pepper.
4, sprinkle with green, you can turn off the fire and serve it.
-Grilled Pleurotus eryngii-Recommended index: ★★★★★
Ingredients: Pleurotus eryngii 500g, pork belly 1 00g, pepper 1 piece, 2 garlic seedlings, ginger 1 small pieces, 3 cloves of garlic, Pixian bean paste 1 spoon, appropriate amount of oil, a little salt and sugar/kloc.
Specific production steps:
1, Slice pork belly, vertically slice Pleurotus eryngii, cut pepper into circles, obliquely cut garlic seedlings into sections, separate the stems and leaves of garlic seedlings, chop garlic and shred ginger for later use.
2. Pour a little oil into the wok, first add Pleurotus eryngii and stir-fry until it turns slightly yellow, and set aside for use.
3, another oil pan, stir-fry the pork belly with a small fire, and the final state is that the pork belly should be rolled up slightly. Then put the pork belly on one side of the pot and stir-fry the red oil with the bean paste at the bottom of the pot.
4. Then add the stems of ginger, garlic and garlic seedlings, stir well and stir-fry the fragrance.
5. Then add the fried Pleurotus eryngii and pepper, and fry the pepper until it is cut off. Add salt and sugar. Of course, if you put too much bean paste, don't put salt.
6. Finally, add the leaves of garlic seedlings, stir well, and then turn off the fire immediately.
-Braised Pleurotus eryngii in cold sauce-Recommended index: ★★★★★★★
Ingredients: 2 Pleurotus eryngii, 2 coriander, millet spicy 1 piece, half head of fresh garlic, fresh soy sauce 1 tablespoon, 2 tablespoons of aged vinegar, pepper oil 1 tablespoon, and a little salt.
Specific production steps:
1, wash Pleurotus eryngii, cut it in half, boil clean water, throw it into the pot, cook Pleurotus eryngii, remove it and drain.
2. After the Pleurotus eryngii is cooled, start and tear it into strips. The cooked Pleurotus eryngii is easy to tear, just as easy as tearing garlic moss. Don't worry, just try it.
3. Then mix a bowl of juice with fresh soy sauce, aged vinegar, pepper oil, a little salt and millet pepper rings.
4. Wash the coriander and cut it into four or five centimeters long, put it in Pleurotus eryngii, then pour the bowl of juice in and mix well.
-Dried Pleurotus eryngii-Recommended index: ★★★★★★
Ingredients: 2 Pleurotus eryngii, 3 cloves of garlic, fresh soy sauce 1 tablespoon, 2 tablespoons of oil and 3 grams of salt.
Specific practices:
1, first clean Pleurotus eryngii, and then tear it into strips. Pleurotus eryngii is delicious, so don't cut it with a knife, but tear it into strips by hand. To prevent tearing, first divide Pleurotus eryngii into four petals, and then start to tear it into thin strips, the thinner the better.
2. Dry the washed Pleurotus eryngii by hand and dice the garlic for later use.
3. Heat the wok, put the Pleurotus eryngii strips into the wok and stir-fry without oil. Remember, it must be oil-free.
4. Pick up the spatula and stir fry constantly. After a while, Pleurotus eryngii will collapse out of the water. If there is a lot of water, pour out the water and continue to stir fry.
5, until the water of Pleurotus eryngii is fried dry, Pleurotus eryngii is slightly golden yellow. Then put the dried Pleurotus eryngii out for use.
6, hot pot hot oil, first garlic, stir-fry on low heat.
7. Then pour in the dried Pleurotus eryngii and stir well with garlic.
8. Finally, add soy sauce and a little salt, stir well and serve.
-Shredded onion and shredded Pleurotus eryngii-Recommended index: ★★★★★☆.
Ingredients: Pleurotus eryngii 1 piece, half an onion, half a carrot, a little freshly ground black pepper, half a tablespoon of starch, soy sauce 1 tablespoon, a little sugar (fresh, optional), and proper amount of oil and salt.
Specific practices:
1, Pleurotus eryngii washed, sliced first, and then shredded; Peel off the outermost aged skin of onion and shred it; Wash carrots, peel them off and shred them.
2. Put the starch into a bowl, 4 tablespoons of water, and stir well to form water starch for later use. Finally, we use it to thicken.
3. Heat the hot oil in a hot pot. After the oil is hot, pour in shredded onion, shredded Pleurotus eryngii and shredded carrot, and put them in the pot together.
4, medium fire, stir fry quickly, until these vegetables collapse.
5, add soy sauce, salt, freshly ground black pepper, if not exclusive, add a little sugar.
6. Continue to stir fry quickly and evenly. At this time, the fragrance has already filled the kitchen.
7. Stir the water starch evenly again, pour it along the edge of the pot, and stir it for a few times to get out of the pot.
-Pleurotus eryngii Cuminum-Recommended index: ★★★★★★★
Ingredients: 4 Pleurotus eryngii, cumin powder 1 tablespoon, a little pepper noodles (increase or decrease according to taste), soy sauce 1 tablespoon, 5g chopped green onion (onion would be better), proper amount of oil and salt, and a little chives and coriander.
Specific production steps:
1, wash the Pleurotus eryngii and tear it into strips. Pleurotus eryngii is easy to tear. Don't be afraid, be patient and confident.
2, heat the wok, don't put oil, don't put oil! Pour the Pleurotus eryngii strips into the pot and stir-fry them on low heat. The purpose of oil-free frying is to stir-fry the water in Pleurotus eryngii, which is similar to dry frying.
3. After a while, Pleurotus eryngii will be soft and watery. If there is too much soup, you can pour it out and continue frying until Pleurotus eryngii no longer produces soup. Put the stir-fried Pleurotus eryngii into a bowl for later use.
4. Heat oil in a hot pot, stir-fry chopped green onion, then add cumin powder and Chili powder, and stir-fry over low heat.
5. After the fragrance comes out, pour in the fried Pleurotus eryngii, add a little soy sauce and salt, and stir well.
6. Finally, put the chives and coriander segments in and fry them twice, then turn off the fire and put them in the pan.