Pleurotus Eryngii in Brine
1.
Pleurotus eryngii is cut into very thin slices, the thinner the better.
2.
Put the eryngii mushrooms in the pot and stir out the excess water.
3.
Slowly squeeze him dry and fish out for later use. Use a colander. Press lightly.
4.
Put a little salad oil in the pan and fry the eryngii mushrooms on the lowest heat until both sides are yellow. There must be less oil.
5.
In the same way, without putting anything in the pot, stir-fry the green peppers into a tiger skin shape and set aside. You should have burnt this green pepper, but it is not easy to burn it at home. If it is convenient to burn this green pepper with a fire, it will taste better.
6.
Slowly sauté the eryngii mushrooms with low heat
7.
Pour the old salt water prepared in advance. The old brine is taken from the kimchi jar. If not, use a little water to add salt and pepper. A bowl of simple brine.
8.
When the salted water will fry dry, add the green pepper and stir fry twice.
9.
Prepare the bread crumbs and dip them when you eat them.
Tips:
The oil must be very little. I am very watery, so for the first time, we have to squeeze out the excess water, and then use oil to squeeze it slowly. When using oil, we have to slowly flatten it over a small fire, otherwise it will be mushy.
