Braised Pleurotus eryngii with sauce

Braised Pleurotus eryngii with sauce

Introduction:

"During the double festival, my husband's unit sent me a box of vegetables with two Pleurotus eryngii in it. It's a good place to buy them in the supermarket. One of them costs seven or eight yuan, but I don't usually buy it. Now, it's delicious and high-grade to use it to make dishes for feast guests. That day, the sisters all went home for the festival, so they used it to entertain them. They used ginger sauce to cook them. It was rich and tasty, and had a long aftertaste, which was highly praised by everyone. "

Production steps:

Step 1: all raw materials are ready as shown in the figure.

Step 2: oil in a hot pan, saute shallot and ginger.

Step 3: pour in Pleurotus eryngii and stir well.

Step 4: add 2 tbsp of ginger sauce and stir well over high heat.

Step 5: add appropriate amount of hot water, cover the pot, medium and low heat for five minutes, wait for taste, serve, set aside.

Step 6: in another oil pan, pour in lotus root slices and stir well.

Step 7: pour in Pleurotus eryngii and soup.

Step 8: pour in the fried shredded pork and heat for 2 minutes.

Step 9: pour in red pepper slices and stir well.

Step 10: season with a little salt.

Step 11: pour in the coriander stalk.

Step 12: add a little chicken essence to taste, and then out of the pot.

Materials required:

Pleurotus eryngii: 1

Lotus root: half

Shredded pork: 50g

Red pepper: 1

Coriander stem: moderate

Scallion: right amount

Ginger powder: appropriate amount

Ginger sauce: 2 tablespoons

Peanut oil: right amount

Salt: a little

Chicken essence: a little

Precautions: 1. Ginger sauce itself is salty, add salt according to the situation. 2. Apricot abalone mushroom like oil, must first Ginger Sauce Fried, and then with other original ingredients fried together, so that taste delicious.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: slightly spicy