Fried buckwheat noodles with Pleurotus eryngii and mushroom sauce

Fried buckwheat noodles with Pleurotus eryngii and mushroom sauce

Introduction:

"Well, this fried sauce looks very attractive ~ if I don't say it, can you see it's Pleurotus eryngii? The traditional fried sauce should be made of meat, and it's the kind of pork fried as fragrant, but now a lot of MM are on a diet or something, don't eat meat, so let alone pork, I recently found a good thing, the best substitute of meat, Pleurotus eryngii! No matter the taste or taste, it's the same as meat! Besides, noodles are buckwheat noodles rolled by myself. Buckwheat is known as coarse grain. You should pay attention to it when you buy buckwheat! Buckwheat is divided into two kinds, one is sweet buckwheat, the other is tartary buckwheat. Although the taste of tartary buckwheat is not very bitter, the nutritional composition of tartary buckwheat is higher than that of sweet buckwheat. So when you buy buckwheat flour, you can try it to see if it's bitter. If it's bitter, it's tartary buckwheat. If it's not bitter, it's sweet buckwheat. However, most supermarkets sell sweet buckwheat. For example, what I buy is sweet buckwheat. Although tartary buckwheat is nutritious, I can't stand the bitter taste. "

Production steps:

Materials required:

Buckwheat noodles: right amount

Soybeans: moderate

Celery: moderate

Bean sprouts: moderate

Carrot: right amount

Pleurotus eryngii: right amount

Cucumber: moderate

Sweet flour sauce: right amount

Bean paste: right amount

Chili sauce: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: Maotai flavor