Braised Pleurotus Eryngii

by Happiness187

4.7 (1)

Favorite

2

Difficulty

Easy

Time

15m

Serving

2

Pleurotus eryngii is delicious, replenishing qi and stomach. It has the crispy taste of abalone and the fresh fragrance of almonds. It has a good spleen and appetizer effect. It is a rare appetizer for people with poor appetite. At the same time, it has a good therapeutic effect on gastric ulcer and indigestion.
This oyster mushroom is first marinated and then sautéed. The marinated pleurotus eryngii absorbs the flavor of the juice and tastes delicious.

Ingredients

440g Pleurotus Eryngii
2 Star Anise
Some Oil

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2 tablespoons Soy Sauce

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A tablespoon Fuel Consumption
A tablespoon Sugar

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2g Salt

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10g each Ginger Onion

Braised Pleurotus Eryngii

1. Prepared ingredients

2. Cut off the head and tail of the eryngii mushrooms into three sections, cut the ginger into shreds, and cut the green onion into sections.

3. Cut the eryngii mushrooms into 0.7 cm thick slices

4. Cross the surface with a knife

5. Take a small bowl, add light soy sauce, dark soy sauce, oil-consuming sugar, salt and appropriate amount of water, mix into a juice for later use

6. Soak the cut eryngii mushrooms in the sauce and marinate for ten minutes to taste

7. Marinated Pleurotus eryngii mushroom control juice

8. When the oil is hot in the pan, add the eryngii mushrooms and fry on medium heat

9. Stir-fried eryngii mushrooms for moisture, add ginger spring onion and star anise to stir up the fragrance

10. At this time, add the juice controlled just now to the high heat to collect the juice

11. Wait until the sauce in the pot is fully prepared and the pleurotus eryngii is absorbed, then turn off the heat and set aside

12. Just put it up and organize it, but the finished picture taken in the room is too dim, but it's not ideal, but the taste is good!

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