Pleurotus Eryngii in Oyster Sauce
1.
Sunnon brand vegetables are all labeled with xi on the shelf date to ensure that they are fresh to your dining table. 2 eryngii mushrooms.
2.
Cut Pleurotus eryngii into 2~3mm thick slices;
3.
On the side of the eryngii mushroom slices, cut a flower knife, and be careful not to cut it through;
4.
Put a little cooking oil in a frying pan, fry the oyster mushroom slices until both sides are colored, and take it out;
5.
Put the fried Pleurotus eryngii into the wok, pour a small amount of hot water, add 1 teaspoon of oyster sauce and 3 grams of sugar;
6.
Then add 1.5 teaspoon of umami soy sauce, simmer for 2 minutes on low heat to taste pleurotus eryngii;
7.
Decorate the plate in advance and place the cooked pleurotus eryngii on the plate;
8.
Pour a little water starch on the remaining soup in the wok to thicken the juice;
9.
Pour the gorgon juice on the pleurotus eryngii in the plate and sprinkle with red pepper diced.
Tips:
When cutting the pleurotus eryngii slices with a knife, be patient and don't cut thoroughly.