[Pleurotus eryngii with garlic flavor]

[Pleurotus eryngii with garlic flavor]

Introduction:

"Pleurotus eryngii is saprophytic from the end of spring to the beginning of summer, and parasitic on the roots and surrounding soil of Apium, which is a kind of Umbelliferae plant. It is named for its fragrant taste like almond and thick meat like abalone. It is a new rare edible fungus developed and cultivated successfully in recent years. It has almond flavor and abalone like taste, crisp and tender texture, excellent taste, unique flavor and rich nutrition, so it has the reputation of "delicious Boletus on the grassland". Its stipe tissue is dense, firm and milky white, which can be eaten completely, and it is more crisp, smooth and refreshing than the cap. In cooking, it is not only suitable for frying, burning, stewing, stewing, making soup and hot pot, but also a good choice for making cold dishes. Pleurotus eryngii is rich in protein, carbohydrate, vitamin, calcium, magnesium, copper, zinc and other minerals. There are many ways to make Pleurotus eryngii, no matter which way, the taste and taste are very good, especially in such a cold winter, the warmth of such a dish is self-evident. "

Production steps:

Materials required:

Pleurotus eryngii: 1

Carrot: 1

Garlic: right amount

Oyster sauce: right amount

Salt: right amount

Ginger: moderate

Sugar: right amount

Green pepper: 1

Chicken essence: appropriate amount

Starch: appropriate amount

Old style: moderate

Lean meat: moderate

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: garlic