Dry stir-fried mushroom
Pleurotus eryngii has the characteristics of lasting cooking and easy absorption, making it very suitable for stewing or frying into vegetables. In addition to lowering blood lipids and cholesterol, Pleurotus eryngii also has therapeutic effects of clearing intestines and beautifying.
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- pork belly appropriate amount
- chives appropriate amount
- red pepper appropriate amount
- soy sauce 1/4 spoon
- salt appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- medium spice
- other
- half an hour
- simple
Steps for Dry stir-fried mushroom
1
Wash and slice the mushroom into thin slices.
2
Put a little oil in the pan on heat and heat it up. Stir up the mushroom slices on both sides until slightly yellow over low heat.
3
Slice pork belly thinly; cut red pepper into small circles; slice ginger for later use.
4
Add a little oil in the pan and heat it up, stir-fry the pork belly slices over low heat until slightly rolled up.
5
Heat a little oil in another pot, add ginger, garlic slices, and pepper, and stir-fry until fragrant; pour in the stir-fried apricot mushroom and pork belly, and continue to stir-fry.
6
Season with appropriate amount of salt and 1/4 teaspoon of soy sauce.
7
Quickly stir fry well, turn off the heat and sprinkle with the scallions.Dry stir-fried mushroom Make Tips
1. Pleurotus eryngii has thick meat and crisp and tender texture, especially the stipe tissue is dense, firm and milky white. It can be eaten completely. The stipe is more crispy and refreshing than the stipe. It is called "King of Pleurotus ostreatus" and "Dry Shell Mushroom"."Mushroom" has a pleasant almond aroma and a taste like abalone. It is suitable for preservation and processing, and is deeply loved by people. 2. It can be eaten by the general population. 3. The difference between Pleurotus eryngii and other general varieties of Pleurotus ostreatus, shiitake mushrooms, coprinus, etc. is that it has a tight organization, is flexible, and lasts longer than that of ordinary mushrooms after picking.