Dry Fried Pleurotus Eryngii

Name: Dry Fried Pleurotus Eryngii
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pleurotus eryngii; 3g salt; 4 tablespoons oil; Some black pepper powder

by Cooking woman snacks

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pleurotus eryngii, thick meat,
There is a peculiar fragrance,
Pan-fried abalone, I think it is the most delicious way to eat pleurotus eryngii.
Without too much seasoning, the hot pot will force out the aroma of apricot abalone itself.
Just a little salt and freshly ground black pepper that goes best with apricot abalone,
This kind of taste, this kind of taste, can't be better.
You can't imagine what you haven't tried,
and so,
Try it now!
Dry fried eryngii mushrooms.

Ingredients

500g Pleurotus Eryngii
3g Salt
4 tablespoons Oil
Some Black Pepper Powder

Dry Fried Pleurotus Eryngii

1. Pleurotus eryngii is cleaned, I use a smaller one

2. Cut into thick slices about 1 cm. Try not to cut too thin

3. Fancy knives that are shallow on the surface, flick on both sides. Fancy knives are used for the apricot abalone to be easy to taste and the finished product is beautiful. I think if you have time, try not to omit this step

4. Cut all in order

5. Add 2 tablespoons of cooking oil to the pan, heat up, put the oyster mushroom slices into the pan

6. On medium to small heat, you must fry until the surface is browned, sprinkle a little salt evenly, and turn over with freshly ground black pepper. Both sides must be in this browned state. Pleurotus eryngii looks very dry when it is first fried. Turn the heat down a little bit. After the water is fried, the heat can be adjusted to medium. The surface will not be colored until the water has evaporated.

7. When the water evaporates, it may splash, so you can block it with a pot cover, don't cover it all, leave a seam to let the steam out, so as not to fall back into the pot again