Steamed King Pleurotus
by Line line 3896
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Mince garlic, take half and fry in a wok until golden, and leave the other half unfried.
2. Take 1 teaspoon of Lee Kum Kee garlic chili sauce, and shred a slice of ginger.
3. Add 1 spoon of light soy sauce, 1 spoon of cooking wine, 1 spoon of oyster sauce, 2g of sugar to the bowl,
4. Cut pleurotus eryngii into small pieces about 1.5cm.
5. Don't cut the bottom of the pleurotus eryngii cutting knife. You can put two flat chopsticks or spoons on the bottom to make it easier to grasp.
6. All cut and plated for later use.
7. Pour a spoonful of sauce on each eryngii mushroom.
8. Boil water and steam for eight minutes.
9. Add 2g starch to a teaspoon of hydration, decan the soup in the steamed Pleurotus eryngii into a pot and boil, add water starch to a boil.
10. Pour the cooked soup over the eryngii mushrooms and sprinkle with chopped green onions.
11. Serve.
