Name: Electric Pot Salt-baked Pleurotus Mushroom Clip
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pleurotus eryngii; 100g pork; 1 Dried flower mushroom; A shallot; one slice ginger; 10g sesame; 10g Cooking Wine; 5g Corn flour; 10g Oyster sauce; A pack Salt Baked Chicken Noodles

Electric Pot Salt-baked Pleurotus Mushroom Clip

by Confused little ai

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Pleurotus eryngii has the aroma of almonds, the meat is plump, the taste is fresh and tender, the taste is fragrant, and the nutrition is rich. The salt-baked pleurotus eryngii meat with meat was eaten at a restaurant out of town. This dish brought a surprise to my taste buds, so when I got home, I was eager to try it. The first comparison failed, and then it made a good flavor. What I see now is the result of my subsequent attempts. "

Electric Pot Salt-baked Pleurotus Mushroom Clip

1. Dice the pork meat, chop it into minced meat, add an appropriate amount of salt-baked chicken powder, cooking wine, oyster sauce, cornstarch, dried mushroom slices, chopped green onion, and minced ginger, stir together and set aside. Cut pleurotus eryngii into thick slices of uniform thickness.

Electric Pot Salt-baked Pleurotus Mushroom Clip recipe

2. Then cut the pleurotus eryngii into two connected clips, and then fill the stir-fried meat filling into the pleurotus eryngii.

3. After heating the electric pan, add the raw oil, then add the eryngii mushrooms, turn it over and fry, add appropriate amount of cooking wine and water while frying.

4. Put it on the plate and sprinkle with sesame seeds.

Tips:
Warm reminder tips for purchasing pleurotus eryngii:
1 Look at the cap. The cap is in the shape of a disc, and the surface should have a silky luster, smooth, dry, without openings, and a diameter of about 3 cm is better. This kind of Pleurotus eryngii has the best taste.
2. Look at the gills. The gills should be densely arranged, the color should be milky white, the edges and sides should be flat, with small gills.
3. Look at the stalk. Look at the surface fiber first. Too thick means it is too old, too thin means too tender and less biting. A stalk of about 10 cm is better. Finally, the color is milky white and smooth, and the meat is thick.