Name: Stir-fried Pleurotus Eryngii with Garlic Sprouts
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pleurotus eryngii; 100g garlic; 100g Lean meat; a little shallot; a little ginger; 1 tablespoon Stir-fried Fresh Dew; 1 tablespoon Cooking Wine; a little MSG; a little salt; Some oil

Stir-fried Pleurotus Eryngii with Garlic Sprouts

by Shark fin

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

I like the tenacity of the eryngii mushroom and its light mushroom fragrance. I like the taste of the pleurotus eryngii by hand. I especially like the crunchy, crunchy and tough texture that he chews in his mouth. Every time I blanch the mushroom I always put some garlic in the ingredients. It turned out to be to prevent mushroom poisoning, so I put some garlic. Over time, I feel that fried mushrooms do not taste good without garlic, so it became a habit. This time I just saved a small handful of garlic sprouts at home, and one dish was not enough. I simply used it instead of garlic cloves. It turned out to be very delicious, so no matter what leftover ingredients can be mixed and combined into a delicious one. "

Stir-fried Pleurotus Eryngii with Garlic Sprouts

1. .Prepare the ingredients

Stir-fried Pleurotus Eryngii with Garlic Sprouts recipe

2. Wash the eryngii mushrooms, pat them with a knife and tear them into silk by hand

3. Wash the garlic sprouts and cut into sections

4. Wash and shred pork, add shredded ginger, monosodium glutamate, salt, cooking wine and starch to mix well, marinate for 15 minutes, heat up the wok and pour the oil, put in the scallion ginger pot, add the shredded pork and stir to whiten