Pelican apricot
By VicentaLakin
The apricot fungus is fat and soft, especially as the bacterium tissue is dense, strong, white, all available for consumption, and the bacterium is smoother and cooler than the baptism cover, known as the king of fungus, the dry broom mushrooms, whose quality, like the abalone taste, is suitable for food conservation, processing and people's love, and the apricot mushrooms are suitable for frying, burning, roasting, stewing, souping and cooking. The apricot mushrooms themselves are delicious because they are flat and easy to borrow. The apricot mushrooms are a common practice of cooking in my home, and they are very simple, but they taste very uniquely, and the apricot mushrooms are smooth and smelly, and they have a good taste in their mouths, and they are more colorful and nutritious。
Recipe Recommendations
- Pleurotus eryngii 250 grams
- green pepper appropriate amount
- red pepper appropriate amount
- yellow pepper appropriate amount
- garlic appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
Steps for Pelican apricot
1
250 grams of almond mushrooms
2
One pepper, one pepper, one pepper, five garlic
3
The apricot mushrooms cut into a roller
4
Peppers, peppers, peppers cut in slices, garlic cut in garlic
5
Go to the pan. Put garlic in the pan
6
I'll put the sliced apricot in the pot. Production
7
We'll have enough salt in a minute
8
We'll add the right amount of pelican oil and we'll continue to fry
9
When the smell is out, the peppers, the peppers, the peppers are in the pot
10
Two more minutes. Once the water in the apricot mushrooms is out, it's a little sticky. Pot