Fried Eryngii Mushrooms with Black Pepper Sauce

Name: Fried Eryngii Mushrooms with Black Pepper Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 380g Pleurotus eryngii; Some Rapeseed oil; 2 pieces Green onion leaves; 60g Black Pepper Steak Sauce

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Maybe it’s because I eat less and exercise less in winter, or maybe it’s because I started to gain weight when I was older. The weight of the person and I were quietly competing with each other. No, a few days ago, a few friends who hadn’t seen each other had a gathering. , The first sentence everyone said is: You have been so prosperous lately, thank you everyone for saving face. It seems that the weight loss, which has not been taken seriously, I should pay more attention to, otherwise the upcoming summer will not really be stinky. The summer diet should be light, eat more fruits and vegetables rich in various vitamins and dietary fiber, and take in high-quality protein and a certain amount of fat. All kinds of mushrooms are very suitable. Among them, Pleurotus eryngii is the best choice. .
Pleurotus eryngii: It has thick white fleshy stems and small brown umbrellas. It is named for its thick flesh, crisp and tender taste like abalone, and unique almond aroma. It is rich in high protein, low fat, various amino acids and dietary fiber necessary for the human body, and has many functions such as lowering blood sugar, lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing body immunity, preventing cardiovascular disease and exerting anti-cancer effects. It is a rare edible fungus with extremely high nutritional and health value, integrating edible, medicinal, and dietary therapy; it can be fried, fried, steamed, roasted and stewed. It is delicious as long as you like to eat it, so it is extremely popular.

Ingredients

Fried Eryngii Mushrooms with Black Pepper Sauce

1. Prepare the ingredients

Fried Eryngii Mushrooms with Black Pepper Sauce recipe

2. Wash the eryngii mushrooms and cut into thick slices, and then use a knife to lightly cross the cross grid on one side. The knife is easy to taste, pay attention to the knife not to be too deep, otherwise it will be cut off

3. Heat in a non-stick pan, pour in rapeseed oil, add green onions, stir fragrantly, and remove

4. Spread the oyster mushroom slices one by one, it doesn’t matter which side

5. Fry slowly on medium heat. Pleurotus eryngii will easily shrink when heated. It’s okay. Note: Don’t be scalded by the splashing oil and water.

6. When all the water vapor evaporates, and one side is fried and browned, then use chopsticks to turn to the other side to continue

7. Pour the fragrant green onion until all is fried (you can also omit it)

8. At this time, squeeze in the black pepper steak sauce, the sauce is a composite sauce with a bottom flavor, so no other seasonings

9. Use a wooden spatula to mix the eryngii mushrooms and the black pepper sauce evenly, then turn off the heat and get out of the pot

Tips:
1. It's better to cut the eryngii mushroom slices thicker, the shape will be more beautiful, I still cut a little thin
2. It is easier to put a cross-shaped knife on one side. What is needed is: pay attention to the knife to be light and not too deep, otherwise it will be cut off
3. The black pepper steak sauce is a compound sauce with a bottom taste, so no other seasonings are needed.