Pleurotus Eryngii

Name: Pleurotus Eryngii
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pleurotus eryngii; 20g Shallots; 10g Scallion Ginger Garlic Powder; 5g black pepper powder; 10 Dried chili; 5g salt; 10g pepper powder; 20g Chili noodles

by Jingfeng Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

Pleurotus eryngii is a mushroom that has only appeared on the domestic market in large numbers in recent years. As a mushroom, its fragrance is not outstanding. What attracts people is its plump texture like abalone, so Pleurotus eryngii is mostly used for frying. Most of the salt and pepper eryngii mushrooms you see on weekdays are cut into strips and sliced, wrapped in batter and fried until golden, then sprinkled with salt and pepper. Today, Jingfeng will share his own pleurotus eryngii with salt and pepper with everyone. I hope you will like it~ (After eating, you said that it reminded him of the crispy noodles he had when he was a kid—|,)"

Ingredients

Pleurotus Eryngii

1. Wash and drain the eryngii mushrooms and cut into shreds. Cut the shallots into sections (slice the white parts of the scallions in half)

2. Cut the dried chili in half, take out the chili seeds and stir in the drained eryngii mushrooms

3. Heat up the oil in a pan to about 180°C (the chopsticks will bubble up in the oil) and fry the shallots for 2 minutes, then remove the oil control

4. 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 eat with a bit of toughness can start the pot earlier, and if you like the crunchy taste, you can fry it until orange and start the pot)

5. When the two ends of eryngii mushrooms are yellowing and they start to curl, reduce the heat a little

6. This kind of color retains more toughness. It tastes both crispy and chewy. It can also be fried until it becomes golden brown. The crispy and crispy noodles are the same as dry crispy noodles.

7. After the fried pleurotus eryngii is oil controlled, mix it with the green onions, add all the seasonings, mix well, and serve on a plate (leave the remaining oil for two days before cooking spicy chicken~(≧▽≦)/~)