Post-holiday snack-----Oyster Sauce Pleurotus eryngii

Overview

Pleurotus eryngii is rich in nutrients, delicious and has an excellent taste. Regular consumption can help increase appetite, digestion and enhance human immunity. The flesh of King Oyster Mushroom is fat and tender, suitable for stir-frying, roasting, braising, stewing, making soups and hot pots, and is also suitable for Western food. Even when used as a cold dish, it tastes very good. After processing, it tastes crisp, tough, white to creamy yellow, and has a good appearance after being cooked.

Tags

• hot dishes
• home cooking
• common dishes
• old man
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• chives
• garlic
• green and red chili peppers
• king oyster mushroom
• mushrooms
• oyster sauce
• starch
• carrot
• salt

Ingredients

Steps

1. 1 When making this dish, I personally think it is better to use dried mushrooms as the mushrooms used in it. The aroma of dried mushrooms after soaking is very strong. Soak the mushrooms in water first, wash them and cut them into pieces.

   

2. 2 Cut the red pepper into small pieces and set aside.

   

3. 3 Cut the green chili into small pieces and set aside.

   

4. 4 Cut the green onions into finely chopped green onions and set aside.

   

5. 5 Cut the carrots into small pieces and set aside.

   

6. 6 King oyster mushrooms cut into thick cubes

   

7. 7 Blanch the water first to soften the texture.

   

8. 8 Put oil in a pot, heat it up, add minced garlic and sauté until fragrant

   

9. 9 Add mushrooms and carrots and stir-fry

   

10. 10 Add mushrooms and carrots and stir-fry

    

11. 11 Add a little stock

    

12. 12 Put the blanched apricot abalone into the pot and simmer over low heat for a while

    

13. 13 After the mushrooms are fragrant, add the green and red pepper powder to the pot, add an appropriate amount of salt according to taste, and finally add starch to reduce the juice and serve.