Pleurotus Eryngii Three Threads
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Cut the eryngii mushrooms into thin slices and change them into thin strips.
2. Peel the lettuce and cut into thin strips.
3. Peel the carrots and chop finely.
4. Put water in a pot, pour shredded carrots and shredded lettuce after the water is boiled to blanch water.
5. Scoop out shredded carrots and shredded lettuce. Control the water, let it cool, and pour it into a small clean basin, sprinkle a little salt and mix well.
6. Pick up the frying pan, heat the oil and pour shredded eryngii mushrooms.
7. Stir-fry on low heat until the shredded pleurotus eryngii is soft, turn off the heat and let cool.
8. Take a clean bowl and pour a tablespoon of cold vinegar.
9. Pour in two tablespoons of soy sauce.
10. Pour in appropriate amount of pepper oil to enhance the flavor.
11. Pour the cool shredded pleurotus eryngii into a small bowl containing shredded carrots and shredded lettuce.
12. Pour in the adjusted juice and mix well.
