Fried Carrots with Pleurotus Eryngii
1.
Don't cut the carrot slices too thinly and prepare the green onion.
2.
Prepare the main ingredients for cooking, wash the pleurotus eryngii, pinch out the moisture, and cut into thick slices for later use.
3.
The chopped green onion is fragrant. Add carrots to the pot.
4.
Pleurotus eryngii is fried in the pan.
5.
Don’t cook too much fire. Save the stir-fry on medium heat, add a little bit of water
6.
Pleurotus eryngii and carrots are fast-cooked dishes. If you like to eat softer and rotten dishes, add time to stir-fry. Add salt before cooking.
7.
After adding salt, stir fry a few times to make the salt melt more evenly.
8.
share it.
Tips:
1. The choice of Pleurotus eryngii, the cap is a disc shape, the surface should have a silky luster, smooth and dry, and then see if the cap is opened. If the cap is opened, it means the picking is late and the spores have been opened. , Its nutrition is greatly reduced. The diameter is preferably about 3 cm, this kind of pleurotus eryngii has the best taste.
2. The gills should be densely arranged, the color should be milky white, the edges and sides should be flat, with small gills.
3. Stipe: First look at the surface fiber. Too thick means it is too old, too fine means too tender and less biting. The maturity is just half-ripe, and the stalk is about 10 cm. Color, milky white and smooth, thick meat
