Stir fried Pleurotus eryngii with Holland beans

Stir fried Pleurotus eryngii with Holland beans

Introduction:

"We haven't sold any Dutch beans in our small town. A few days ago, we went out to study for a few days, went to the biggest supermarket in the local area, and finally found it in the fresh-keeping cabinet. It's expensive. We said that it was watered with Maifan stone water, and we couldn't help checking out. My colleagues who went together teased me for a long time and said that I was a super eater. Yes, I am a super eater

Production steps:

Step 1: prepare the ingredients.

Step 2: remove the tendons from the peas, blanch them in boiling water with a little salt for about 30 seconds, and quickly remove them to cool.

Step 3: cut the Pleurotus eryngii into long strips, and slice the small crispy sausage.

Stir fry a small amount of apricot mushrooms until crispy.

The fifth step: a tablespoon of oyster sauce and a small amount of sesame oil and a little water, mix well and adjust the stock in advance.

Step 6: add the peas.

Step 7: pour the bowl juice into the pot, and then add some salt.

Step 8: stir well, turn off the heat, add a little fresh chicken juice.

Step 9: stir well and put on a plate.

Materials required:

Peas: moderate

Pleurotus eryngii: moderate amount

Small crispy sausage: appropriate amount

Oyster sauce: right amount

Salt: right amount

Fresh chicken juice: right amount

Sesame oil: right amount

Note: when blanching the peas, you should fast in and fast out. You'd better put them into ice water to keep their crispness and color.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: light