Pleurotus eryngii in oyster sauce

Pleurotus eryngii in oyster sauce

Introduction:

Production steps:

Step 1: prepare the ingredients

Step 2: slice three layers of meat and onion

Step 3: slice Pleurotus eryngii and carrot

Step 4: three layers of meat into the pot, at this time do not add cooking oil, first stir fry a few times to remove the moisture of three layers of meat

Step 5: add proper amount of cooking oil into the pot

Step 6: add the onion

Step 7: stir fry until three layers of meat and onion are golden

Step 8: add Pleurotus eryngii and carrot, stir fry for 30 seconds

Step 9: add Lee Kam Kee oyster sauce, stir fry for about 1 minute, add appropriate amount of water, wait until the juice is collected, then start the pot

Step 10: set the table

Materials required:

Pleurotus eryngii: 2

Carrot: 1 segment

Three layers of meat: 1 small piece

Lee Kam Kee oyster sauce: 2 tablespoons

Onion: 2

Water: moderate

Edible oil: right amount

Fresh scallion leaves: appropriate amount

Note: fish mother phrases: 1. Put the three layers of meat in the pot for a few seconds, mainly to remove the moisture, so that the meat can be fried later. 2. Cut the apricot abalone mushroom blade at 45 degrees, about 5mm thick, and slice the carrot in its round shape. The thickness is 3mm3. When cooking this dish, the whole process is very hot. 4. Oyster sauce itself will be relatively sweet. If you can't eat it, you can add some more Point salt 5, on the plate, the first layer for Pleurotus eryngii, row into a circle, the second layer for three layers of meat, the third layer for carrots, the fourth layer is Pleurotus eryngii mushroom tail part put on 6, after the plate and then onion silk point stop a little

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Maotai flavor