Pleurotus Eryngii

Name: Pleurotus Eryngii
Total time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 pcs Pleurotus eryngii; 1/2 root carrot; 8s Water hair fungus; 1/2 a spoon Chopped pepper; 1/2 a spoon Pixian Doubanjiang; 3 cloves garlic; Some ginger; 1 tablespoon Rice vinegar; 1 tablespoon Soy sauce; 1/2 a spoon Oyster sauce; 1 tablespoon Sugar; 1 tablespoon Water starch

by The staple food kitchen of loach

5.0 (1)

Favorite

7

Difficulty

Easy

Time

5m

Serving

4

Mushrooms have always been considered to be very nutritious. Whether it is stir-frying, shabu-shabu, or soup, people like to choose mushrooms. In some Chinese Taoism and Buddhism scriptures, mushrooms are also listed as one of the delicious vegetarian food. Among them, Pleurotus eryngii is one of the rare fungi that integrates edible food and tonics. In fact, I only saw Pleurotus eryngii in the market in recent years. At first, I just bought it home and it was just a simple stir-fry, the only feeling was that it was chewy, and it didn't feel delicious. Until I made Kung Pao King Pleurotus eryngii once, I thought it was better than meat dishes, and it was not burdensome to eat. It seems that the right approach was not chosen before. Today, I cooked it again in a fish-scented way, and the taste really did not disappoint.

Pleurotus Eryngii

1. Wash pleurotus eryngii, shred carrots, shred water-fat fungus, shred ginger, and slice garlic.

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

3. Put the torn pleurotus eryngii shreds in the pot without oil and water, and stir fry over medium heat.

4. Stir-fry until the pleurotus eryngii becomes soft and out of water, turn on high heat and continue to fry.

5. Stir the moisture of the dried eryngii mushrooms and set aside.

6. 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.

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

8. Add half a spoon of chopped pepper and half a spoon of Pixian bean paste and stir-fry to get the red oil. Add the carrot shreds and stir fry until the carrots are soft.