Pleurotus Eryngii

Name: Pleurotus Eryngii
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Pleurotus eryngii; 1/2 root carrot; 1 piece green pepper; 8s Water hair fungus; 1/2 a spoon Chopped pepper; 1/2 a spoon Pixian Doubanjiang; 3 cloves garlic; 1 tablespoon Rice vinegar; 1 tablespoon Soy sauce; 1/2 a spoon Oyster sauce; 1 tablespoon Sugar; 1 tablespoon Water starch; Some ginger

by Mud_Loach

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pleurotus Eryngii

1. Tear the pleurotus eryngii into silk by hand, not particularly thin.

2. Put water in a pot, add shredded eryngii mushrooms when the water is boiled, and blanch for 2 minutes. Remove and drain.

3. Shred carrots, shred water fungus, green peppers, ginger, garlic.

4. Mix a bowl of juice. Put a spoonful of light soy sauce, a spoonful of rice vinegar, a spoonful of sugar, half a spoonful of oyster sauce, half a spoonful of dark soy sauce, and a spoonful of water starch in a bowl.

5. Heat the pan with cold oil, add garlic and ginger until fragrant.

6. Add half a spoon of chopped pepper and half a spoon of Pixian bean paste and stir-fry to get the red oil. Then add carrot shreds, fungus shreds and green pepper shreds in turn and stir well.