Pleurotus eryngii mixed with garlic sprouts
I like to eat garlic sprouts. Garlic sprouts are cheap this year. They are sold in several supermarkets. I have eaten them several times in a row. I really can't get tired of eating them! Today, I mixed it with several ingredients. It is colorful and very eye-catching. It is fast and nutritious.
Recipe Recommendations
- garlic 1 small
- Pleurotus eryngii one
- carrots 1 piece
- red pepper half a
- shrimp skin 2 tablespoons
- garlic 3 petals
- sugar 1/4 teaspoon
- sesame oil 1.5 tablespoons
- corn oil 1 tsp
- salt 1 teaspoon
Steps for Pleurotus eryngii mixed with garlic sprouts
1
Wash the red peppers and cut them into thick shreds.
2
Peel and shred the carrot.
3
Wash and chop the pleurotus eryngii into thick shreds.
4
Pick the garlic sprouts and wash them.
5
Wash the shrimp skin with water and drain.
6
Take a small pot, bring water to a boil, add 1 teaspoon corn oil and salt, add garlic sprouts and blanch until the water is in place before boiling.
7
Pick it up and pass it through cold water to keep it crispy green.
8
Blanch the apricot mushroom in the original pot of water for about 1 minute, pick up, and drain.
9
Also blanch the carrots until they are raw, about 1 minute.
10
Peel the garlic cloves and chop them into mush.
11
Put the garlic sprouts, carrots, and mushroom in a large bowl.
12
Put sesame oil into the pan and saute the shrimp skins and minced garlic until fragrant. (My family is not used to eating raw garlic, so I usually fry the garlic.)
13
Pour the garlic and shrimp skin onto the ingredients in a large bowl, and pour in the cold sauce.
14
Add sugar and mix well.
15
Fresh, delicious and fast.