Three Cups of Eryngii Mushrooms

Name: Three Cups of Eryngii Mushrooms
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Pleurotus eryngii; 1 piece Red chili; 1 piece Basil; 2 cloves Garlic slices; 3 tablespoons Rice wine; 2 tablespoons Soy sauce; Some Oil salt

by Scarlett

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Many people have eaten Taiwanese three-cup chicken. Its unique taste and fragrance are still fresh in everyone’s memory. It is made with a kind of spice---nine-layered pagoda, and three cups of seasoning---seed oil, light soy sauce, and rice wine. The simple but individual technique also allows people to absorb the essence of this delicacy, and use it to create more delicacies, just like today's "three cups of Pleurotus eryngii".

The nine-story pagoda is also called Jinbuhuan. It is an indispensable ingredient in three-cup dishes. It has a strong taste and can bring a unique taste to the dishes. It can be bought in supermarkets that sell western food ingredients. But for friends who love food, plant a pot on their balcony and grab a handful of leaves when cooking. It feels so happy. The three seasonings, Taiwanese sesame oil, light soy sauce and Taiwanese rice wine, can be replaced with ordinary seasonings at home as long as they don’t pursue the most authentic taste. The taste is almost the same.

The meaty texture of Pleurotus eryngii is very suitable for this dish. The vegetarian dishes can give you the taste of meat. It is delicious and you can't stop it. It's worth a try. Come and learn.

Ingredients

2 pieces Pleurotus Eryngii
1 piece Red Chili
1 piece Basil
2 cloves Garlic Slices
3 tablespoons Rice Wine
2 tablespoons Soy Sauce
Some Oil Salt

Three Cups of Eryngii Mushrooms

1. Prepare the raw materials

2. Heat a little oil in a pan, add oyster mushrooms and stir fry

3. Stir-fry pleurotus eryngii, the volume is obviously reduced, and the surface is slightly yellow

4. Add red pepper slices and garlic slices and stir fry together

5. Add light soy sauce and rice wine and cook for a minute or two

6. Add salt and pepper and other seasonings

7. Add nine layers of pagoda leaves and stir-fry evenly.

8. Put it in a bowl, then put nine layers of pagoda leaves to embellish

Tips:
1. The so-called three cups are mainly three cups of seasonings, Taiwanese sesame oil, light soy sauce and Taiwanese rice wine (we can use ordinary oil and rice wine instead), but in the actual operation process, it does not need to be the same amount, and there is no need for so much oil. Increase or decrease the amount according to your taste;
2. When frying, stir-fry the eryngii mushrooms until the surface becomes yellow and the volume is reduced, so that it will help absorb the soup after adding three cups of seasonings;
3. The nine-story pagoda is an important raw material in the three-cup dishes. It has a special fragrance and is indispensable. It only needs to be put in the last and stir-fried to change the color.