Nutritious and more delicious: Kung Pao Pleurotus eryngii

Overview

Pleurotus eryngii has the effects of lowering blood fat and cholesterol, promoting gastrointestinal digestion, enhancing the body's immunity, and preventing cardiovascular disease. The meat 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 cold dishes, it tastes very good. After processing, it has a crisp, tough texture, is white to creamy yellow, and has a good appearance.

Tags

• hot dishes
• home cooking
• chicken essence
• dried chili pepper
• king oyster mushroom
• light soy sauce
• peanuts
• starch
• vinegar
• white sugar
• green onions
• salt

Ingredients

Steps

1. 1 Fry the peanuts in advance: Soak the shelled peanuts in hot water, peel them, fry them in an oil pan until they are slightly brown, and take them out;

   

2. 2 Wash the king oyster mushrooms and cut into cubes;

   

3. 3 Pour water into the pot and bring to a boil. Put the diced king oyster mushrooms into the pot and blanch them, remove them from the cold water and squeeze out the water;

   

4. 4 Make a portion of kung pao juice: mix appropriate amount of sugar, vinegar, water, light soy sauce, salt, chicken essence and starch evenly;

   

5. 5 Cut dry red pepper into sections and chop green onions;

   

6. 6 Pour an appropriate amount of oil into a hot pot and heat it up, sauté the green onions until fragrant, then add the chili segments and stir-fry;

   

7. 7 Put the diced king oyster mushrooms into the pot and stir-fry;

   

8. 8 Add fried peanuts and stir-fry quickly;

   

9. 9 Pour in the sauce mixed in step 4 and stir-fry evenly;

   

10. 10 Finally sprinkle onion slices.