Three shreds of apricot, abalone and mushroom

Three shreds of apricot, abalone and mushroom

Introduction:

"Autumn is a lazy season. Let's have some refreshing dishes to refresh ourselves. My view on "autumn fattening" is: conform to nature, don't force. In fact, autumn should eat more fresh vegetables, less greasy

Production steps:

Step 1: cut Pleurotus eryngii into thin slices, and then cut into thin strips.

Step 2: peel and shred the lettuce.

Step 3: peel and shred the carrot.

Step 4: take water in the pot, boil the water and pour in shredded carrot and shredded lettuce.

Step 5: take out shredded carrots and lettuce. After cooling, pour into a clean basin, sprinkle a little salt and mix well.

Step 6: heat up the oil and pour in the shredded mushrooms.

Step 7: stir fry over low heat until the shredded Pleurotus eryngii becomes soft, turn off the heat and let cool.

Step 8: take a clean small bowl and pour in 1 tbsp cold vinegar.

Step 9: pour in two tablespoons of delicious soy sauce.

Step 10: pour in the right amount of zanthoxylum oil to improve the taste.

Step 11: pour the dried apricot abalone mushrooms into a small bowl with shredded carrots and lettuce.

Step 12: pour in the mixture and mix well.

Materials required:

Pleurotus eryngii: right amount

Carrot: right amount

Lettuce: moderate

Oil: right amount

Refined salt: right amount

Delicious soy sauce: right amount

Cold vinegar: right amount

Zanthoxylum oil: right amount

The flavor of abalone and apricot mushroom can be released only after frying. 1. 2. When cooking lettuce, pour in pepper oil, the taste will become fresh and crisp.

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: light