Stir-fried Pleurotus Eryngii with Soy Sauce
1.
Wash the eryngii mushrooms and drain the water
2.
Cut the eryngii mushrooms into cubes. Prepare June fresh bean paste.
3.
Wash the cucumber and cut into cubes.
4.
Heat the wok, pour a small amount of oil, add diced eryngii mushrooms and stir fry.
5.
Stir-fry until the pleurotus eryngii is slightly yellow, then pour out.
6.
Raise a pot, pour oil, and sauté the chopped green onions.
7.
Add 1 tablespoon of bean paste and sugar, stir-fry evenly.
8.
Add the stir-fried diced eryngii mushrooms and stir-fry evenly.
9.
Add the diced cucumber and continue to stir fry.
10.
Stir-fry until each pleurotus eryngii and cucumber diced is evenly covered with the sauce, add chicken essence to taste.
Tips:
When stir-frying the bean paste, use a low heat and constantly stir fry to avoid sticking to the pan.