Pleurotus Eryngii Tuna Toast Crisp
1.
Prepare the ingredients. Pleurotus eryngii. Wash the green and red peppers. First take a small piece of green and red pepper and cut into filaments, soak it in water for half an hour to let it bend naturally
2.
Cut the toast slices off the skin, cut each slice into 4 small pieces, cut into 12 small pieces, put them in a preheated oven at 150℃ and bake for 12 minutes until they become crispy
3.
Cut pleurotus eryngii into small cubes. Add water to the pot and bring to a boil. Pour the eryngii mushrooms and blanch for 2 minutes.
4.
Pour eryngii mushrooms into a bowl, crush the tuna meat into a bowl, add garlic (minced), 1 tablespoon each of diced green and red peppers, Italian mixed spices, salt, black pepper, fine sugar and olives. Oil, black vinegar, mix well, marinate for 15 minutes
5.
After marinating, pour out the excess soup, use a spoon to scoop the marinated pleurotus eryngii tuna filling, and place it on the toast slices
6.
Put two or three green and red pepper shreds on the surface as decoration, then you can serve it on a plate
Tips:
1. Seasonings such as black vinegar and Italian synthetic spices used in the recipes can be bought on the imported seasoning shelves in supermarkets;
2. Pleurotus eryngii is rich in dietary fiber, promotes gastrointestinal motility, moisturizes the intestines and stomach, keeps the skin shiny, improves the dull complexion, and has a good beauty and beauty effect. This pleurotus eryngii snack is not only an appetizer, but also an ideal food to help urbanites stay away from sub-health.
