Pleurotus eryngii in tomato sauce

Pleurotus eryngii in tomato sauce

Introduction:

"Pleurotus eryngii has the effects of lowering blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, preventing cardiovascular disease and so on. It is a good food for families. Pleurotus eryngii in eggplant juice has beautiful color, sweet and sour taste, which makes people have a big appetite. It is very good for both home dishes and banquet dishes. Now let's take a look at the detailed practice. "

Production steps:

Step 1: prepare raw materials

Step 2: cut Pleurotus eryngii into sections and then cut into flower knife

Step 3: add appropriate amount of salt and a little raw smoke, gently grasp well

Step 4: pat on the flour

Step 5: heat the oil in the pan to 60% heat, and fry the Pleurotus eryngii until it turns yellow

Step 6: take out Pleurotus eryngii and shake the oil control plate

Step 7: add a little oil into the pan, pour in the right amount of tomato sauce and stir fry

Step 8: add sugar and stir fry

Step 9: add the starch and turn evenly

Step 10: pour in the tomato juice and sprinkle with cooked sesame seeds

Materials required:

Pleurotus eryngii: one

Tomato sauce: right amount

Cooked sesame: a little

Starch: appropriate amount

Sugar: one teaspoon

Flour: right amount

Soy sauce: a little

Salt: right amount

Oil: a little

Note: first, apricot abalone mushroom to break off the flower knife when patting flour, which should also be patted evenly; second, when frying, keep pouring oil on the flower knife; third, water starch must be more water and less starch, which is different from the usual thickening of water starch.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: sweet and sour