Convenient and Delicious Counter Noodle Dish-pan-fried Pleurotus Eryngii Stuffed with Meat

Name: Convenient and Delicious Counter Noodle Dish-pan-fried Pleurotus Eryngii Stuffed with Meat
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 Pleurotus eryngii; 80g pork; 30g onion; 1/2 head garlic; A little (decorative) Chive leaves; 20g Soy sauce; 5g Sugar; 1g salt; 5g sesame oil; 5g Oyster sauce; 30g ketchup; 50g Plain water; 20g butter; Some black pepper powder; 1/2 Egg white

by Crazy cooking father

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The colder the weather, the more open the appetite, and at the weekend, I will always think of ways to make something delicious to satisfy. This week, I suddenly thought of the fried snacks in my hometown, but I felt that I couldn’t buy the wide lentils unique to my hometown in the nearby vegetable market. I temporarily changed the use of Pleurotus eryngii as an alternative main ingredient, and according to the characteristics of Pleurotus eryngii, it changed from deep-frying to frying. , Made a sweet and sour sauce with fried pleurotus eryngii stuffed meat. In the past, Pleurotus eryngii was often sliced directly, sprinkled with salt and black pepper, and the taste was delicious. Now I put the meat in it and fry it until golden brown on both sides, and then add the garlic-flavored sweet and sour thick sauce to make the appetizers go greasy, and it feels even better. It is a convenient, fast and delicious dish that is on the top of the table. . The little girl who has never been too proud of the mushroom ingredients also exclaimed the delicious food, and squeezed it into her mouth eagerly, unaware of the red and bright sauce hanging on her lips.

Convenient and Delicious Counter Noodle Dish-pan-fried Pleurotus Eryngii Stuffed with Meat

1. Pleurotus eryngii is removed from the head and tail, leaving a uniform part in the middle, and cut into thick blades for later use;

Convenient and Delicious Counter Noodle Dish-pan-fried Pleurotus Eryngii Stuffed with Meat recipe

2. Chop the pork into minced pieces, finely chop the onion, and chop the remaining eryngii mushrooms into minced pieces. Together with the minced meat, add light soy sauce, 2g sugar, black pepper powder and half an egg white and mix well, then add sesame oil and mix well;

3. Stuff the minced meat into the middle of the cut pleurotus eryngii with the blade;

4. In the same way, stuff the meat into the remaining pleurotus eryngii for use;

5. Heat in an electric baking pan, melt 10g of butter, put the meat with Pleurotus eryngii, sprinkle 1g of salt and a small amount of black pepper on the surface;

6. Cover and fry for 5 minutes until golden on both sides, and place in a plate;

7. Cut garlic into finely pieces, put 10g of butter in the pan and heat it to melt, add minced garlic and stir fry to get a fragrance, add tomato sauce, oyster sauce and warm water and stir fry over low heat;

8. When the sauce thickens out of the pan, sprinkle on the fried pleurotus eryngii and sprinkle with chopped chives.

Tips:
Tips:
Choose a large Pleurotus eryngii as much as possible, so that the cut blades can be fully stuffed into the meat, and in the final frying process, it will become very thin due to the loss of water;
Do not mix the meat too thin, otherwise it will easily overflow during the frying process. In addition, adding half an egg white is more conducive to the water retention of the meat and keep the meat smooth and tender;
When frying with an electric baking pan, there is no need to add water to braise. The water in the pleurotus eryngii is also sufficient, and the steam generated is enough to braise the meat;
There is no electric baking pan, it can be directly fried in a pan, but there must be a low heat braising process to facilitate the maturation of the meat inside and the dehydration of the pleurotus eryngii;
The last step of the drenching juice is best sour and sweet, which helps to remove the greasy feeling of frying, and the taste is more refreshing.