Fish-flavored Pleurotus Eryngii Lotus Root
by Lingcao
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. All materials washed and set aside
2. Dice eryngii mushrooms and set aside
3. Peel the lotus root and dice, then soak it in water to prevent it from turning black
4. Put oil in a pan and heat until 70% hot, add diced eryngii mushrooms and fry until golden
5. Remove the drain oil
6. Put the oil in the pot, stir fry the ginger, minced garlic, and green onions, add the lotus root and stir fry for a while
7. Then add the fried oyster mushrooms and fry for a while
8. Pour in soy sauce, vinegar, oyster sauce, sugar and stir fry for a while
9. Finally, add some salt and stir-fry.
Tips:Finally, the amount of salt should be less, because soy sauce and oyster sauce have a salty taste
After the lotus root is cut, soak it in water to prevent it from turning black
The taste of Pleurotus eryngii is much worse if it is not fried, it has a dried fragrance
