Diced lotus root with Pleurotus eryngii and Pleurotus eryngii

Diced lotus root with Pleurotus eryngii and Pleurotus eryngii

Introduction:

Production steps:

Step 1: wash all materials and set aside

Step 2: dice Pleurotus eryngii and set aside

Step 3: peel and dice the lotus root, then soak it in water to prevent it from turning black

Step 4: heat the oil in the pan to 70% heat, and deep fry the diced Pleurotus eryngii until golden

Step 5: remove the oil

Step 6: put oil in the pot, add ginger, garlic, scallion, stir fry for a while

Step 7: then add the fried apricot abalone mushroom and stir fry for a while

Step 8: add soy sauce, vinegar, oyster sauce, sugar and stir fry for a while

Step 9: stir fry with salt

Materials required:

Lotus root: 2 small ones

Pleurotus eryngii: 1

Ginger: right amount

Scallion white: moderate

Minced garlic: right amount

Salt: right amount

Sugar: right amount

Oyster sauce: right amount

Soy sauce: right amount

Vinegar: right amount

Note: the final amount of salt should be less, because soy sauce and oyster sauce have salty taste. Lotus root should be soaked in water after being cut to prevent it from turning black. The taste of fried Pleurotus eryngii is much worse than that of non fried Pleurotus eryngii. After being fried, it has a kind of air dried flavor

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: fish flavor