Less Oil Version-pleurotus Eryngii in Oyster Sauce

Name: Less Oil Version-pleurotus Eryngii in Oyster Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pleurotus eryngii; Some Fungus; Some carrot; Some green pepper; Some garlic; Some lard; Some Oyster sauce; Some salt; Some Soy sauce; Some Shimizu

by Gold flashes

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

I have always liked things made with oyster sauce. After thinking about removing the shiitake mushrooms in oyster sauce, I never made them. Later, I thought of the oyster eryngii mushrooms I had eaten outside, so I started to hold it upside down again, and compared to restaurants, I have added a lot of oil, the outside is too greasy, and the food made by myself is comfortable and refreshing. It is very suitable for many girls who are afraid of fat. The fresh eyebrows fall off and everyone knows. "

Less Oil Version-pleurotus Eryngii in Oyster Sauce

1. Ingredients: Pleurotus eryngii, carrot, fungus (I have blanched slightly), green pepper and garlic

Less Oil Version-pleurotus Eryngii in Oyster Sauce recipe

2. All materials are sliced for use

3. Stir-fry carrots with a little lard (carotene in carrots is fat-soluble and must be fried before they come out, which can increase nutrition)

4. Stir-fry the carrots for a while

5. Add water and simmer

6. Take the carrots aside (to keep the crispy texture) and start adding the oyster sauce to make the juice

7. Add a little soy sauce

8. Put the carrots on the plate and set aside

9. Add the eryngii mushrooms and simmer in the juice just now

10. Add fungus, green pepper and garlic slices

11. Adding sugar can increase freshness

12. Finally, add carrots and stir fry before starting the pan

13. After harvesting the juice and serving it on the plate, the fresh eyebrows fall off

Tips:
1. Do not add MSG to this dish. Pleurotus eryngii is already very delicious, and oyster sauce is more delicious, so it is best not to add MSG.