Don't often cook Pleurotus ostreatus, because there are a lot of soup in traditional practice, and it will feel a little fishy. Dry frying was delicious before, but it was inevitably a little greasy. Today, this practice is absolutely successful. It is very strong and fragrant, and it feels like meat.

Materials?

Appropriate amount of Pleurotus ostreatus

A little salt

Cumin powder 1 spoon

Pepper powder 1 spoon

Chicken essence 1 spoon

2 tablespoons of white sesame seeds

Dry-fried Pleurotus ostreatus (with the taste of meat)?

Tear and wash Pleurotus ostreatus, and squeeze out the water. You can use kitchen paper, and the less water, the better.

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Put a little oil in the pot, add the oyster mushroom to the fire and stir fry.

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Stir-fry for two or three minutes, and the water in the mushrooms begins to come out. Continue to stir-fry.

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Continue to stir-fry for three to five minutes until the water completely dries out and the color is a little yellow.

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Then add cumin powder, pepper powder, chicken essence, white sesame seeds and salt to taste and serve.

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It's not greasy, it's delicious and delicious. Adults can add some Chili powder. I gave it to my son, so I didn't add Chili.

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