1. Pleurotus eryngii cut into sections
2. Cut into slices
3. Put it in the steaming cabinet and steam for ten minutes
4. Steamed
5. Take slices of oranges and cucumbers and place them on a plate for decoration
6. Take a slice of Pleurotus eryngii and a potato strip and roll it up into a half surrounded.
7. Secure with toothpicks
8. Secure with toothpicks
9. Secure with toothpicks
10. Raise the frying pan, roll the dried potatoes into the frying pan and fry
11. Take the fried potato rolls out of the toothpicks and set aside
12. Leave the oil in the bottom of the pot and pour the tomato sauce
13. Stir fry for a while
14. Add appropriate amount of water
15. Add sugar and salt
16. White vinegar
17. Sweet and sour sauce made from pepper
18. Final thickening
19. Place the potato rolls on the plate
20. Place the potato rolls on the plate
21. Place the potato rolls on the plate
22. Place the potato rolls on the plate
23. Place the potato rolls on the plate
Tips:1. The finished potato chips can also be cut by themselves as needed
2. Pleurotus eryngii needs to be thicker so that the slices can be cut to cover the potatoes
3. When frying potato rolls, the potato strips are not easy to ripen, so you need to fry it a little longer-Zhuang Qingshan Su Xin Jujing
