Fried Pleurotus Eryngii with Laba Garlic
by Windy snow
Favorite
8
Difficulty
Easy
Time
10m
Serving
2
On the eighth day of the twelfth lunar month, our dialect here: Thieleng~
The two dishes were cooked with Laba Garlic and fried pleurotus eryngii. They were fried and crispy, and later on the oil-free version.
During the Laba Festival, drinking Laba porridge and eating Laba garlic pickled by yourself, everything feels right.
The pickling process of Laba Garlic is very smooth, so let's talk about my own experience. After peeling the garlic, the bottom part of the garlic should be removed so that the garlic can absorb more vinegar. In addition, the temperature is slightly higher, so that you can quickly eat Laba garlic with a positive taste and color~ Also, rice vinegar is recommended, the light color looks more eye-catching. "
The two dishes were cooked with Laba Garlic and fried pleurotus eryngii. They were fried and crispy, and later on the oil-free version.
During the Laba Festival, drinking Laba porridge and eating Laba garlic pickled by yourself, everything feels right.
The pickling process of Laba Garlic is very smooth, so let's talk about my own experience. After peeling the garlic, the bottom part of the garlic should be removed so that the garlic can absorb more vinegar. In addition, the temperature is slightly higher, so that you can quickly eat Laba garlic with a positive taste and color~ Also, rice vinegar is recommended, the light color looks more eye-catching. "
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