Pleurotus Eryngii in Abalone Sauce

Name: Pleurotus Eryngii in Abalone Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pleurotus eryngii; Some Abalone thick sauce; Some Ginger garlic; Some green pepper

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Pleurotus eryngii in oyster sauce is an old dish that is often served on the table. It is loved and respected by everyone for its simple, delicious and nutritious. Today, I will cook this dish again, the old dish is new, so naturally there must be a different approach. First, instead of using oyster sauce for the seasoning, use abalone thick sauce that is closer to the taste of Pleurotus eryngii, and secondly, the oyster sauce is dried and fried to get its own aroma. With these changes, the taste and taste of Pleurotus eryngii has been greatly improved.
Pleurotus eryngii has the flavor of almonds and abalone, which is delicious and has high nutritional value. Pleurotus eryngii can be paired with many ingredients. In fact, it tastes great to make eryngii mushrooms alone. Today, I will only fry eryngii mushrooms. Abalone juice is used to thoroughly extract the abalone flavor of Pleurotus eryngii. The taste is delicious! "

Ingredients

Pleurotus Eryngii in Abalone Sauce

1. First cut the pleurotus eryngii into about 8mm thick slices, and then use a flower knife. Don’t cut through the flower knife.

Pleurotus Eryngii in Abalone Sauce recipe

2. Cut the pleurotus eryngii with a knife into sections

3. Put an appropriate amount of oil in the pan and fry the eryngii mushrooms

4. Fry it on one side and then turn it over and fry until the inside is golden, so that the eryngii mushroom will be fried in water and the aroma will be stimulated.

5. Add minced ginger and garlic, stir fry with a little chili

6. Add abalone juice

7. Stir fry evenly

8. Finally, add a little green pepper to match the color.

Tips:
Fried eryngii mushrooms will be more fragrant and easier to taste, which is much more fragrant than direct frying. So frying is the key to making this dish!