Apricot and Abalone with Bell Pepper
1.
Prepare the ingredients you need. Use half of each of the green and yellow peppers. The amount of side dishes does not need to be large.
2.
Cut pleurotus eryngii into small pieces about one centimeter square. It can be a little bigger, not too small.
3.
Remove the seeds of the green and yellow peppers, remove the thick white film inside, and cut them into blocks about the size of Pleurotus eryngii.
4.
Carrots are also cut into pieces about the size of pleurotus eryngii. The remaining carrots and green and yellow peppers can be packed in fresh-keeping bags and stored in the refrigerator. Otherwise, they will be easily oxidized and blackened. Use them as soon as possible after refrigeration. Too long.
5.
Boil a pot of water first, add the carrot pieces and blanch them in the water. The carrots are not easy to cook. It is better to put the water in advance. Although the carrots can be eaten raw, the taste of raw carrots is not very good in this dish.
6.
Heat the frying pan, add the minced garlic and stir-fry the eryngii mushrooms. Don't use too much oil. A non-stick pan will save you oil.
7.
Pleurotus eryngii will become soft after being fried. When it becomes soft, add oyster sauce, light soy sauce, braised soy sauce, stir fry for color, add appropriate amount of water and simmer slightly.
8.
Simmer for about three minutes. The firepower should not be too high or too low. Just medium heat, then add green and yellow peppers and blanched carrots, and stir-fry until the green and yellow peppers are heated and the color becomes brighter. .
9.
Finally, add a little salt according to personal taste. Oyster sauce and light soy sauce are all salty. You should control the amount of salt by yourself. If the taste is good enough for your family, you don’t need to add salt.
