Pleurotus Eryngii

Name: Pleurotus Eryngii
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pleurotus eryngii; Some Water starch; Some Fungus; Some Dried bamboo shoots; Some garlic; Some shallot; Some Cooking oil; 1 can Yuxiang Pork Sauce

by Chef's Four Treasures Famous Dishes

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The most classic flavor of Sichuan cuisine is "fish fragrance". The dish that sister Nun shared today is fish flavored Pleurotus eryngii. If you like the smell of fish like me, and especially like Pleurotus eryngii, then this dish will be It is a good choice. Speaking of Pleurotus eryngii, its nutritional value is extremely high, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., can improve the human immune function, and has anti-cancer, lowering blood fat, Moisturize the intestines and stomach as well as beauty and other functions. Pleurotus eryngii mushrooms are firm and milky white, cut into silk and fried like shredded meat. Not only are the meat thick and nutritious, but the finished product and taste look like fish-flavored shredded pork. Haha, for those who like to be vegetarian, this is definitely fishy. The most classic improved version of shredded pork, not only delicious, full of flavor, but also very good!

Ingredients

Pleurotus Eryngii

1. Wash eryngii mushrooms and carrots, shred and set aside

2. Soak the fungus and bamboo shoots in advance and then cut into shreds

3. Heat an appropriate amount of oil in the pot to 60% heat, add the minced garlic and explode the aroma.

4. Peel the garlic, remove the pedicle, and chop the minced garlic, white onion, and cut into small pieces

5. Add 35 grams of fish-flavored shredded pork seasoning, fry until fragrant, and stir-fry the red oil

6. Add pleurotus eryngii, bamboo shoots and fungus and stir fry evenly

7. Add the carrots and the remaining 35 grams of fish-flavored pork seasoning and continue to fry until the carrots are broken

8. Finally, add the scallion white section, pour in the water starch to thicken it

Tips:
Pleurotus eryngii with carrots and black fungus, rich in nutrients, a fish-flavored pleurotus eryngii, salty, sweet, sour, spicy and delicious.