braised mushroom box
Pleurotus eryngii is usually stir-fried or cold salad. This time, I asked it to go through the mix and match route. It is paired with minced meat. The shape is based on the method of fried tomato boxes, and then braised with the most common home-cooked braised vegetables. Sure enough, the finished product is as I thought, it tastes full of home, but without losing the freshness.
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- minced pork appropriate amount
- onion appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for braised mushroom box
1
Prepare the ingredients and wash the mushroom with a brush
2
Add cooking wine, salt, soy sauce, and chopped green onion and ginger to the minced pork meat and stir well. Add some water and stir hard in one direction.
3
Cut mushroom with a blade (cut four-fifths between every two slices, be careful not to cut)
4
Insert the seasoned minced meat into the mushroom blade
5
Take three small grains of garlic and cut them into small grains. Heat the pan and put in the oil. When the oil is warm, add the minced garlic. Slowly fry over low heat until golden brown and fragrant. Remove and set aside
6
Coat the surface of the Pleurotus eryngii box with dry starch
7
Wrap it in beaten egg liquid
8
Put into the pan and fry over medium to medium heat until golden brown on both sides
9
Add some soy sauce, white sugar, a little salt and a little water, cover and cook for three to five minutes, open the cover and sprinkle with some white pepper powder, remove the cooked mushroom box and serve on a plate
10
Leave the soup in the pan, use water starch to thicken it, pour it on the mushroom box, and finally sprinkle chopped green onion and fried minced garlic on the surface