Braised Winter Melon with Dried Eryngii Mushrooms
1.
After preparing the ingredients, wash the wax gourd, cut and peel, and change the knife into a square block. The surface is cut with a knife.
2.
Brush the surface of the cutting knife with soy sauce
3.
Pick up the pan, pour oil into the pan, and fry the winter melon cubes after the oil is warm. Fry until the surface of the winter melon is slightly wrinkled, remove and drain the oil
4.
Then steam the fried winter melon in a steamer
5.
In a separate pot, put oil in the pot, stir fragrant ginger slices, add a cup of water, add the sauce, sugar, and chicken powder to a boil
6.
Add the steamed winter melon and braise in brown sauce for color, hook a little bit of thin gorgon, and you can get it out of the pot
7.
After washing the Pleurotus eryngii, everything is in twos. Start the pan, fry in butter, and serve.
8.
Then fry the diced vegetables: In the pan for frying pleurotus eryngii, first add the diced eryngii mushrooms to super soft, then add the small peas and fry them, and then add the diced red and yellow peppers.
9.
Add the sauce, sugar, and chicken powder to taste and you can serve it on the plate.
10.
Take the plate, put the braised winter melon cubes in the plate, put the fried pleurotus eryngii on the side, and put a little diced vegetables on it.
Tips:
You can add different diced vegetables according to your own taste
