Roasted Dried Pleurotus Eryngii in Shacha Sauce

Name: Roasted Dried Pleurotus Eryngii in Shacha Sauce
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pleurotus eryngii; 10g Korean Hot Sauce; 5g Shacha sauce; 15g ketchup; 15g Soy sauce; 8g Oyster sauce; a little pepper

by Deep sea love cat

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins, calcium, magnesium, copper, zinc and other minerals. It needs a variety of amino acids, which is a kind of fungus with high nutritional value, and because of its taste like abalone, it is deeply loved by me.
I had nothing to do at home on weekends. I grilled the dried eryngii mushrooms with shacha sauce as a snack~ Hey, I like it very much, and it is also great to eat with white porridge.

Ingredients

Roasted Dried Pleurotus Eryngii in Shacha Sauce

1. Wash the pleurotus eryngii, drain thoroughly, and tear the pleurotus eryngii into silk with a toothpick. You can use large pleurotus eryngii, I use this small one.

Roasted Dried Pleurotus Eryngii in Shacha Sauce recipe

2. Prepare all the sauces you use. You can leave it alone if you don’t like pepper. If you like something saltier, you can add more oyster sauce.

3. Add shacha sauce

4. Pour other sauces into the shredded king oyster mushrooms

5. Use your hands (please bring disposable gloves) or chopsticks to mix evenly so that each shredded eryngii mushroom is evenly covered with the sauce.

6. Spread greased paper on the baking tray and spread the shredded eryngii mushrooms on the baking tray. Turn on the hot air mode at 150 degrees for about 30 minutes, take it out and turn it over, continue to bake at 140 degrees for 30 minutes until the shredded eryngii mushrooms are slightly dry. Remember to turn frequently for the last 20 minutes to make it evenly heated. The temperature and time are for reference only, please adjust according to your own oven temperament.

Tips:
1. If you don’t like spicy food, you don’t need to use sweet pepper instead of Korean hot sauce to color it~
2. The last 20 minutes must be turned frequently to make it evenly colored.
3. The temperature and baking time are for reference only, please adjust according to the temper of your own oven.