First, frying Pleurotus eryngii with seasonal vegetables.

materials: broccoli, carrots, Pleurotus ostreatus, eggs, oyster sauce, salt, soy sauce, garlic and Jiang Mo.

Practice:

1. Prepare all ingredients, clean them for later use, slice carrots, blanch broccoli and Pleurotus eryngii, and scoop up supercooled water for later use.

2. Pour a little oil into the pot, pour in the eggs and stir-fry until cooked.

3. Pour a little oil into the pot, add ginger and minced garlic, stir fry until fragrant, add carrots, stir fry for a while, and add a little water to help carrots soften quickly.

4. Then pour in broccoli and mushrooms prepared in advance and stir well, add eggs, and then add salt, soy sauce and oyster sauce and stir well.

2. Sauté ed Pleurotus eryngii with vegetables.

materials: Pleurotus ostreatus, carrot, green pepper, onion, ginger, garlic, pepper, dried pepper, salt, chicken essence, soy sauce, oyster sauce and sugar.

Practice:

1. Wash Pleurotus eryngii, blanch it with boiling water, and drain it for later use.

2. shred carrots and green peppers, and chop onions, ginger and garlic for later use.

3. put pepper and dried chili in the pan, fry until fragrant, then remove and pour out, then add onion, ginger and garlic to fry until fragrant, then add shredded carrot and stir fry, and then add Pleurotus eryngii to stir fry.

4. Add shredded green pepper and stir fry, then add salt, chicken essence, soy sauce and a little sugar to taste.

5. Add oyster sauce before cooking, stir-fry for a few times and serve.