Fried Eryngii Mushrooms with Black Pepper Sauce

Name: Fried Eryngii Mushrooms with Black Pepper Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 380g Pleurotus eryngii; Some Rapeseed oil; a little Chives; 60g Black Pepper Steak Sauce

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

#家常菜# Pleurotus eryngii: 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 and a variety of amino acids and dietary fiber necessary for the human body. It has many functions such as lowering three highs, promoting digestion, enhancing immunity, preventing cardiovascular disease and anti-cancer; its nutritional and health care value is extremely high; / A rare edible fungus that integrates medicinal food therapy; there are many ways to eat it. There are many ways to eat it. It is delicious as long as you like it, so it is very popular.
Pleurotus eryngii and black pepper sauce really go well. Every time I make a big plate, it's just three times and five times. That person always complains: I will make more of them next time; This dish is easy to operate without losing its deliciousness. If you like it, you can learn it as long as you read it once. Let’s take a look at it together~~~"

Ingredients

Fried Eryngii Mushrooms with Black Pepper Sauce

1. Prepare the ingredients.

Fried Eryngii Mushrooms with Black Pepper Sauce recipe

2. Wash the Pleurotus eryngii and cut into thick slices, and then use a knife to lightly mark the cross on one side with a small knife to make it easy to taste. Be careful not to make the knife too deep, otherwise it will be cut off.

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

4. Put the eryngii mushroom slices one by one, it doesn't matter which side.

5. Slowly fry on medium heat. It is normal for the water to shrink when exposed to heat. After frying the bottom surface, turn it over and continue.

6. Fry the golden brown on both sides, then pour the fragrant onion froth, or omit it.

7. Squeeze in the black pepper steak sauce at this time. Its compound sauce has a bottom flavor, so you don't need to put other seasonings.

8. Fry up and down with a wooden spatula, so that each slice of eryngii mushrooms is covered with sauce, then turn off the heat and cook.

9. Serve it on a plate, it's really delicious.

Tips:
1. Cut the Pleurotus eryngii slices thickly and shape them more beautifully. I cut them a bit thinly.
2. The black pepper steak sauce is a complex sauce with a bottom flavor, so no other seasonings are needed.
3. 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.