1.
The ingredients are quite simple. You can mix and match the two kinds of mushrooms bought at the market OR supermarket. Today we will use Pleurotus eryngii and white jade mushroom; these two kinds of mushrooms are not very scented, and the colors are similar;
Tea tree mushrooms and shiitake mushrooms can also be used;
2.
Cut off the roots with debris, wash with salt water, drain the water and set aside;
Pleurotus eryngii, this time I only used half a root and cut 0.5cm long strips, which are actually about the same size as the white jade mushrooms. The purpose is to mature the two fungi at the same time;
I found some carrots, mainly to match the color, but also cut into strips of the same size/length as the eryngii mushrooms;
3.
Let's prepare the seasoning, a little green onion and ginger, and two teaspoons of Pixian Douban. I was lazy today and didn't chop the Pixian Douban, because the red oil is really hard to wash on the cutting board;
Speaking of Pixian Douban, there are many brands on the market, so choose Ze according to your personal preference.
4.
Start the pan with a little cooking oil and very little personal oil, so the frying process takes a long time; wait slowly;
At this time, the moisture of the fungus will be slowly released, and a little salt can be sprinkled to accelerate the evaporation of moisture;
5. The water has basically evaporated. If you are lazy, put the fried mushrooms aside, add a little oil, sauté the green onion and ginger, add a little bit of sugar and add a little bit of white sugar to taste. , A little light soy sauce before going abroad, add salt for more personal taste. Out of the pot and plate
Tips:Tips: If you prefer a lighter taste, you don't need to add extra salt before cooking, because the previous step has added a little salt to fry out the water, and the Pixian Douban itself also has a salty taste.
