Pleurotus Eryngii
1.
Pleurotus eryngii is not outstanding in mushrooms, but this does not prevent him from becoming the protagonist on the family table. Because he has other mushrooms that are not as crispy and tender as the meat~
2.
Wash and drain the eryngii mushrooms and cut into shreds (do not cut too thin), cut the shallots into sections (cut the white parts of the scallions in half)
3.
Cut the dried chili in half, take out the chili seeds and stir in the drained eryngii mushrooms.
4.
Heat up the oil in the pan to about 180°C (the chopsticks will bubbling in the oil) and fry the shallots for 2 minutes, then remove the oil control.
5.
Fry the shredded eryngii mushrooms until golden brown, about 10 minutes (you don’t need to add too much oil to fry this dish at home, you can fry slowly. Make sure the pleurotus eryngii is drained before frying to prevent the oil from splashing on the body . During the frying process, you don’t need to keep stirring, just push the pleurotus eryngii on the edge of the pan into the oil. Because the pleurotus eryngii contains a lot of water, it is not easy to paste the pan. Especially 1 to 2 minutes before the pan is the key point of the taste change. At this time, you can keep stirring and observe the color change. Those who like to have a tough taste can start the pot earlier, and if you like the crunchy taste, you can fry it until it starts to orange.)
6.
When the two ends of Pleurotus eryngii turn yellow and start curling, reduce the heat slightly (this kind of color retains more toughness, and it tastes both crispy and chewy, and it can be continued. Then deep-fry until it becomes golden brown, crispy and crispy like dry crispy noodles).
7.
Drain the fried eryngii mushrooms.
8.
Finally, mix with the shallots, add all the seasonings, mix well, and serve.
