Fried Pleurotus Eryngii with Broccoli
1.
Tear the broccoli florets and soak them in salt water for about 15 minutes;
2.
At the same time, tear the pleurotus eryngii into small strips or cut into small strips with a knife, and cut the carrot into thin slices for later use;
3.
Cut a small amount of garlic and millet for spicy, if you can't eat spicy, you can leave it alone;
4.
Pour an appropriate amount of water into the pot, boil it, add an appropriate amount of salt and cooking oil, the oil can make the vegetables look better, and the salt is for the bottom taste;
5.
After boiling, cut and blanch the broccoli until it changes color, and set aside in cold water;
6.
Pleurotus eryngii and carrot slices can be blanched for about a minute, and then set aside in cold water;
7.
Start the pot, pour in some cooking oil, and saute the garlic and millet for spicy;
8.
Then pour in all the vegetables (broccoli, pleurotus eryngii, carrots) and stir-fry evenly; if the pleurotus eryngii is not well blanched, you can fry it before adding broccoli;
9.
Then add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, appropriate amount of salt, and half a tablespoon of sugar, and stir-fry evenly out of the pan; if you lose weight, you can reduce the amount of seasoning such as sugar, so you can adjust according to your actual situation;
Tips:
1. If you like the cooked taste, you can stir-fry more, if it is crispy, you can stir-fry less, and the blanching time should be shorter or not blanched;
