Pleurotus eryngii in oyster sauce

Pleurotus eryngii in oyster sauce

Introduction:

"Pleurotus eryngii" is a new kind of rare edible fungus which has been successfully developed and cultivated in recent years. It integrates food, medicine and dietotherapy. It has thick meat and crisp texture. It is called "king of Pleurotus ostreatus" and is suitable for preservation and processing. Pleurotus eryngii is rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It has the effects of reducing blood fat, cholesterol, promoting gastrointestinal digestion, enhancing the body's immune ability, and preventing cardiovascular disease. Oyster sauce is a concentrated juice made from oysters. It is rich in nutrition and delicious. It is a traditional condiment in Guangdong. Oyster sauce with fungi has always been a must. You can tell if it's delicious. "

Production steps:

Step 1: raw materials are ready;

Step 2: wash Pleurotus eryngii and cut it into strips, cut the scallion into sections, take the scallion white part, shred ginger, and chop garlic into foam;

Step 3: except ginger, garlic and salt, put all seasonings together and stir them evenly;

Step 4: put proper amount of water in the pot and bring to a boil;

Step 5: take out the spare parts;

Step 6: start the pot again, add proper amount of oil to heat, add shredded ginger and garlic foam to stir fry until fragrant, add Pleurotus eryngii and scallion to stir fry;

Step 7: pour in the seasoned juice, stir fry evenly until the juice is collected, then add a little salt;

Step 8: take out the pan.

Step 9: finished product drawing

Materials required:

Pleurotus eryngii: 1

Shallot: 1

Oyster sauce: 1 tbsp

Cooking wine: 1 / 2 tbsp

Sugar: 1 teaspoon

Ginger: 2 tablets

Garlic: 1 clove

Starch: 1 tbsp

Salt: right amount

Precautions: 1. Pleurotus eryngii is cooked after blanching, suitable for quick frying, so it's better to adjust the flavor juice first; 2. The starch in the flavor juice will precipitate, so it's better to stir well before cooking; 3. Oyster sauce itself is salty, so it's better to put salt gently to avoid being too salty.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: salty and fresh