Summer Must-have Cold Dishes-cold Pleurotus Eryngii
1.
Wash the purchased pleurotus eryngii, pour an appropriate amount of water into the pot and put it in the steaming grate. Put the washed pleurotus eryngii on the steaming grate and cover the pot for 10 minutes.
2.
Peel off the coat of garlic, wash and chop minced garlic with a knife and put 1 tablespoon of fried white sesame seeds into a bowl for later use.
3.
Pour 2 tablespoons of vegetable oil into the pot, heat and turn off the heat and pour in the prepared bowl of cooked sesame and minced garlic.
4.
Take the steamed pleurotus eryngii from the pot, put it on a plate and let it cool until it is close to your hand temperature, then tear it into filaments by hand and place it in a bowl for later use.
5.
Pour hot oil in a bowl of minced garlic, pour 2 tablespoons of extremely fresh, 2 tablespoons of vinegar, 1 tablespoon of Lao Ganma, 1 tablespoon of sugar, appropriate amount of salt and a small amount of sesame oil, stir evenly with chopsticks and set aside.
6.
Pour the mixed sauce on the torn pleurotus eryngii and stir evenly.
Tips:
1. Those who like to eat coriander can put some coriander in.
2. When steaming Pleurotus eryngii, judge that Pleurotus eryngii is ripe, you can use chopsticks to insert Pleurotus eryngii, insert it to show that it has been steamed.
3. Those who like chopped green onions can add some green onions before pouring in the hot oil.
4. You can put some chili noodles if you don't have any old godmothers at home, but you must put the chili noodles before pouring the hot oil.
