Pleurotus Eryngii with Black Pepper

Name: Pleurotus Eryngii with Black Pepper
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Pleurotus eryngii; 1/2 green pepper; 1/2 Bell peppers; Some onion; a little garlic; Some salt; Some Soy sauce; Some Black pepper; Some Vegetable oil

by Scorpio housewife

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The charm of Pleurotus eryngii: Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper, zinc, etc., which can improve human immune function, and has anti-cancer, lowering blood fat, and lowering cholesterol. Promote gastrointestinal digestion, prevent cardiovascular disease and beauty. The flesh of Pleurotus eryngii is thick and tender, and the stalk is more crispy, smoother, and firmer than the cap, giving people a taste like abalone. Suitable for the general population.

Why choose black pepper? Not only because it adds a bit of fresh fragrance to the whole dish, but more, its peculiar spicy taste can provide people with heat. In the cold winter, drinking black pepper appropriately will have the effect of repelling the cold. "

Ingredients

200g Pleurotus Eryngii
1/2 Green Pepper
1/2 Bell Peppers
Some Onion
a little Garlic
Some Salt
Some Soy Sauce
Some Black Pepper
Some Vegetable Oil

Pleurotus Eryngii with Black Pepper

1. Prepare the ingredients: Wash the eryngii mushrooms and cut into 2mm slices, shred the green peppers and colored peppers (not too thin), shred the onion, and slice the garlic.

Pleurotus Eryngii with Black Pepper recipe

2. Pour an appropriate amount of vegetable oil into the hot pot, wait until the oil is slightly warmer, add onion and garlic slices, and fry it until it has a fragrance. It should be a big fire at this time, and the speed should be fast.

3. Pour in pleurotus eryngii and stir fry.
[Note]: Pleurotus eryngii has not been blanched in water to ensure its taste. Therefore, to ensure that the pleurotus eryngii is fully cooked, stir fry for a while, and add a little water in an appropriate amount to avoid muddying the pan.

4. When Pleurotus eryngii 8 matures (discoloration and softening), add shredded green pepper and colored pepper, and stir fry.

5. After a while, add a little light soy sauce and salt to taste.
[Note]: Light soy sauce is light in color but strong in taste, so add salt in an appropriate amount to avoid over-salty.

6. Stir-fry evenly, turn off the heat when the green pepper shreds and colored pepper shreds are slightly soft and mature. Add a little black pepper and stir-fry twice in the remaining temperature.
[Caution] Black pepper should be used in moderation, so that the dishes are not too spicy, which may cause irritation to the stomach. You can use black pepper powder or freshly ground black pepper.

Tips:
It should be noted that black pepper is irritating, and patients who have undergone abdominal surgery or have abdominal ulcers should avoid eating black pepper.