Pleurotus Eryngii

Name: Pleurotus Eryngii
Total time: 5 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 piece Pleurotus eryngii; 50g carrot; 70g Peas (fresh); 2 pieces Ham sausage; 2 tbsp Vegetable oil; a little Chicken Essence; 1/2 teaspoon salt

by 18LS28xgl Scattered

4.6 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

1

Pleurotus eryngii has thick flesh and crisp texture, especially the stalk tissue is dense, firm, and milky. It can be eaten all, and the stalk is more crispy and refreshing than the cap. It is called "Pleurotus ostreatus" and "Dried Scallop Mushroom". "It has a pleasant almond scent and taste like abalone, suitable for preservation and processing, and is deeply loved by people.

Ingredients

1 piece Pleurotus Eryngii
50g Carrot
70g Peas (fresh)
2 pieces Ham Sausage
2 tbsp Vegetable Oil
a little Chicken Essence
1/2 teaspoon Salt

Pleurotus Eryngii

1. Pea is peeled and washed. The peas are best eaten and peeled. The nutrition is not easy to lose.

2. Remove the ham sausage and dice

3. Carrots peeled and diced

4. After washing the eryngii mushrooms, diced

5. Put the pot on the fire, add water, oil, and salt to a boil, then pour the diced carrots and peas into the pot, blanch the water, then pick up and set aside