Name: Kung Pao King Pleurotus
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pleurotus eryngii; 10g ginger; 20g garlic; Some Spicy peanuts; 20MNL Soy sauce; 15ML Vinegar; 20g White sugar; 10ML Cooking Wine; 1 pinch pepper; 5 Dried chili; 8g corn starch; Some salt

Kung Pao King Pleurotus

by Connie Chen

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Pleurotus eryngii appears frequently on my table because I value the nutrition of Pleurotus eryngii. The introduction on the nutrition of Pleurotus eryngii on the Internet: "Pleurotus eryngii can lower blood fat, lower cholesterol, promote gastrointestinal digestion, and enhance immunity. The ability to prevent cardiovascular disease and other effects.
1. Dispelling fat and lowering blood pressure: It can soften and protect blood vessels, and has the effect of lowering blood lipids and cholesterol in the human body.
2. Improve immunity: protein is the most important nutrient for maintaining immune function, and is the main component of white blood cells and antibodies.
3. Digestion: It is helpful for the secretion of gastric acid and the digestion of food, and is suitable for the treatment of diet stagnation syndrome. "
In addition, the meat of pleurotus eryngii, biting the pleurotus eryngii gives a feeling of eating meat. Sometimes I will fry the eryngii mushrooms with oyster sauce, and sometimes roast the pleurotus eryngii. This time I tried to use Sichuan cuisine. Spicy 【Kung Pao King Pleurotus】. "

Kung Pao King Pleurotus

1. Preparation materials: stir light soy sauce, dark soy sauce, vinegar, white sugar and cooking wine into sauce, mix cornstarch and water well, chop ginger and garlic into minced ginger and garlic, and a bag of spicy peanuts.

2. Wash the eryngii mushrooms and cut into small cubes.

3. Boil water in a wok, add pleurotus eryngii, blanch the water and drain the water for later use.

4. Heat oil in a wok, add ginger garlic, pepper and dried chili until fragrant.

5. Add the oyster mushroom cubes and stir-fry until the color of the pleurotus eryngii turns.

6. Add the sauce and stir fry evenly.

7. Add water starch, mix well and boil.

8. Sprinkle with spicy peanuts and serve.

Tips:
1. Blanching Pleurotus eryngii can remove the green and astringent taste of the mushrooms and shorten the cooking time.
2. The sauce can be adjusted according to personal taste.
3. Sprinkle the spicy peanuts before serving.