Pleurotus eryngii in Abalone Sauce

Pleurotus eryngii in Abalone Sauce

Introduction:

"Oyster sauce Pleurotus eryngii is an old dish which is often served on the table. It is loved and respected by everyone because of its simple, delicious and nutritious. Today, I'll make this dish again. If the old dish is new, it's natural to have a different way of doing it. First of all, there is no oyster sauce for seasoning, but abalone sauce which is closer to the taste of Pleurotus eryngii. Second, the Pleurotus eryngii is dried and fried to get its own flavor. With these changes, the taste and taste of Pleurotus eryngii are greatly improved. Pleurotus eryngii has the taste of almond and abalone. It is delicious and has high nutritional value. Pleurotus eryngii can be used with many ingredients. In fact, it tastes great to make Pleurotus eryngii alone. Today is just fried Pleurotus eryngii. Use abalone juice to extract abalone flavor of Pleurotus eryngii. It's delicious! "

Production steps:

Step 1: first cut the Pleurotus eryngii into 8 mm thick slices, and then put on the flower knife. Don't cut through the flower knife

Step 2: cut the scalpeled Pleurotus eryngii into sections

Step 3: put proper amount of oil in the pot, and fry with Pleurotus eryngii

Step 4: one side fried yellow, then turn inside fried until golden, this will be the apricot abalone mushroom is fried out of the water, to stimulate the aroma

Step 5: add chopped ginger and garlic, and stir fry with a little pepper

Step 6: add abalone juice

Step 7: stir well

Step 8: add a little green pepper to match the color.

Materials required:

Pleurotus eryngii: 300g

Abalone juice: right amount

Ginger and garlic: right amount

Green pepper: right amount

Note: dried apricot abalone mushroom fried will be more fragrant, but also easier to taste, much more fragrant than direct fried. So frying is the key to this dish!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh