Apricot mushroom

The apricot mushrooms do that, it's easy to do, it's low fat, it's not fat. The big fish is tired of meat, they're very popular, you come to me. Apricot mushrooms can be stored for a week in a colder cold than normal fresh mushrooms, and if they are bought in a freezer, it's convenient to go home from work and get fried. The apricot mushrooms are fresh, and have a distinct fragrance that is not only nutritious, but also delicious, fat and meaty, and tastes nothing less than meat. It contains nutrients that soften and protect the blood vessels, reduce cholesterol concentrations and also promote gastrointestinal digestion. Good and nutritious apricot mushrooms are a regular at my table, and this sauce apricot mushroom is my favorite。

Recipe Recommendations

Pleurotus eryngii of 2
vegetable oil appropriate amount
onion a little
carrots a little
June Fresh Premium Soy Sauce 3 scoops
June Fresh Braised Soy Sauce half a spoonful
Flavor Flavor Rice Vinegar 2 tablespoons
Flavor Delta's best oyster sauce 1 scoop
starch 1 scoop
fine sugar 2 tablespoons
cooked white sesame seeds a little

original
fried
ten minutes
ordinary

Steps for Apricot mushroom

Get all the food, the apricot mushrooms washed。

First, cut the apricot mushrooms into thick pieces, not too thin。

Cuther。

Prepare a flat pan, a hot pot with a proper amount of oil and a little fire in the apricot mushrooms。

With a small fire, the apricot mushrooms are slowly torn to two sides of the yellow。

During the apricot mushrooms, fix the sauce, two spoons of fresh specialty sauce in June, one spoon of darmini, half a spoon of red sauce in June, two spoons of fine sugar, one spoon of starch and two spoons of damey chommy rice。

And then half a bowl of pure water, as well as corroded sesame, to mix it evenly。

Then the oil pan fell into carrots and onions, and the small fire blew up the scent。

It's pouring into the ready sauce, and it's still hot. (The intensity of the soup can be adjusted by adding pure water to a personal preference)

Finally, the roasted apricot mushrooms, with a simple set, boiled for one to two minutes, will turn off the plate。