Kung Pao Pleurotus eryngii
This is my second work in the theme competition. Please help me vote
Recipe Recommendations
- Pleurotus eryngii appropriate amount
- carrots appropriate amount
- lettuce appropriate amount
- green pepper appropriate amount
- cooked peanuts appropriate amount
- dried chili appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- starch appropriate amount
- oil appropriate amount
- salty and fresh
- fried
- ten minutes
- ordinary
Steps for Kung Pao Pleurotus eryngii
1
Prepare materials.
2
Cut the apricot mushroom into diced pieces, peel the carrot and cut it into diced pieces, cut the green pepper into small pieces, peel the lettuce and cut it into diced pieces, and marinate it with a small amount of salt to remove the water.
3
Mix the chopped pepper, soy sauce, oyster sauce, vinegar, sugar, salt and chicken essence with a small amount of water to make a sauce, and add a small amount of water to mix well.
4
Heat the pan and add 1 tablespoon of oil.
5
Pour in the apricot mushroom and stir-fry to remove water.
6
Wait until the water from the stir-frying is stir-fried and can be served out.
7
Pour in diced carrots and 1 tablespoon of water and stir-fry until the water dries.
8
Pour in the squeezed lettuce and stir fry well.
9
Pour in the apricot mushroom and continue to stir fry.
10
Pour in the mixed sauce and stir fry.
11
Pour in green peppers and stir fry well.
12
Pour in the cooked peanuts and stir well.Kung Pao Pleurotus eryngii Make Tips
1 Marinate diced stem lettuce with salt, squeeze out the water before stir-frying, and the stir-fried lettuce will stay tender green and crisp. 2 Wash the peanuts clean, spread them flat in a baking tray, place in an unheated oven and bake at 150 degrees for 25 minutes, remembering to turn them a few times in the middle. (If the peanuts are dry, 15 minutes is enough.)