Mixed Pleurotus eryngii with chicken fir oil

Mixed Pleurotus eryngii with chicken fir oil

Introduction:

"Chicken fir oil is a very famous snack in Yunnan. It is made by washing the fresh chicken fir fungus, tearing it into small strips by hand, and then adding Chinese prickly ash and dried pepper to the oil in the big pot to fry. After the water in the chicken fir is squeezed dry, the production is finished. Chicken fir oil can be used as seasoning or as a dish. It tastes dry and delicious. Pleurotus eryngii is a new kind of rare edible fungus which has been developed and cultivated successfully in recent years and integrates edible, medicinal and dietotherapy. Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It can improve the immune function of human body, and has anti-cancer, hypolipidemic, gastrointestinal and beauty effects on human body. "

Production steps:

Step 1: wash the Pleurotus eryngii and cut it into two or three sections, then steam it in a steamer for 20 minutes.

Step 2: peel the garlic and chop it into mashed garlic. Cut the scallion leaves into scallion flowers.

Step 3: let the steamed Pleurotus eryngii cool slightly, tear it into small strips by hand, and then put it into a large bowl.

Step 4: add the mashed garlic and scallion, and 1 tbsp of chicken fir oil.

Step 5: add a little vinegar and some spicy oil.

Step 6: add appropriate amount of salt and a spoonful of soy sauce, stir well and serve.

Materials required:

Pleurotus eryngii: 300g

Chicken fir oil: 30g

Salt: right amount

Garlic: right amount

Scallion leaves: moderate

Vinegar: right amount

Soy sauce: moderate

Chicken essence: appropriate amount

Spicy oil: right amount

Note: the seasoning with Pleurotus eryngii can be put in as you like.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy