Sauted mushroom with soy sauce
By TraceMetz
I remember reading an article that when eating, it is best to have one dish, one meat and one fungus. This is a more reasonable nutritional combination. Therefore, every time I eat rice, I can't help but have vegetables and fungi. Recently, I have been fascinated by Pleurotus eryngii. These mushrooms have only recently appeared in our sight, so of course we can't let go. There are actually no special requirements for how to eat it, as long as it maintains its original umami flavor, it is best.
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- soybean paste appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Sauted mushroom with soy sauce
1
Wash the pleurotus eryngii and cut into small pieces.
2
Mixing sauce: 1 tablespoon of soy sauce, a little soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of white sugar, a little salt, chicken essence, starch, and a small amount of water, stir well for later use.
3
Put a little oil in the pan and saute the onions, ginger and garlic until fragrant.
4
Add the apricot mushroom and stir fry together. Stir fry until the surface of the pleurotus eryngii has a light yellow color.
5
Pour in the mixed juice.
6
Just heat the juice until it is sticky.Sauted mushroom with soy sauce Make Tips
Golden yellow in color, rich in sauce aroma, and smooth in taste.