Pleurotus nebrodensis in oyster sauce

Pleurotus nebrodensis in oyster sauce

Introduction:

"I seldom buy this kind of mushroom. In our small town, there is only one stall owner selling it. The price is higher than that of apricot mushroom. The meat leaves are thick. It tastes very good. Red pepper is added for color matching, because it comes out of the pot after stir frying, so this dish has no spicy taste. If you have spicy taste, please add it in the pan instead. "

Production steps:

Step 1: clean Pleurotus nebrodensis.

Step 2: cut into large pieces with a knife.

Step 3: put a small amount of oil in the pot and stir fry it.

Step 4: stir until there is no water, add oyster sauce, stir well, and then add red pepper ring.

Step 5: stir fry for a while, add coriander and stir well.

Materials required:

Pleurotus nebrodensis: right amount

Coriander: moderate

Red pepper: right amount

Oyster sauce: right amount

Note: 1, do not add water when frying the mushroom, dry stir out water. 2. There is a certain amount of salt in oyster sauce, so I didn't add any more salt.

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: salty and fresh