Oyster sauce, asparagus and Pleurotus eryngii

Oyster sauce, asparagus and Pleurotus eryngii

Introduction:

"The nutritious Pleurotus eryngii is full of elasticity in the mouth, and the fresh lettuce is fresh and crisp. The two match perfectly, fresh and light, suitable for hot summer."

Production steps:

Step 1: cut the Pleurotus eryngii into hob pieces (I cut them in advance, I forgot to take photos)

Step 2: cut the lettuce into hob pieces, take half of the green pepper and red pepper, and cut into diamond pieces

Step 3: put oil in the pan

Step 4: heat the oil slightly, add the lettuce and stir fry for one minute

Step 5: add the Pleurotus eryngii and continue to stir fry until part of the water in the two vegetables is fried

Step 6: add green pepper and red pepper and continue to stir fry

Step 7: add salt, stir fry a small amount of soup out

Step 8: pour in the oyster sauce

Step 9: stir evenly

Step 10: Loading

Step 11: let's have another detail. It's refreshing

Materials required:

Lettuce: one

Pleurotus eryngii: Three

Green pepper and red pepper: each half root

Salt: right amount

Oyster sauce: 2 tablespoons

Note: 1. Pleurotus eryngii need not blanch, stir fry a few times, both can maintain the delicious original taste, dishes will not be watery; 2. I use lettuce is from my aunt's farm, no fertilizer, so it is thin and long, the amount of dishes can be adjusted according to personal needs; 3. Put some oyster sauce, can improve the taste, no need to put MSG chicken essence.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: light