King Oyster Mushroom in Oyster Sauce
Overview
Pleurotus eryngii has thick flesh, crisp texture, especially the stipe, which is dense, strong, and milky white. It can be eaten in its entirety, and the stipe is more crispy, smooth, and refreshing than the cap. It is called the king of oyster mushrooms and scallop mushrooms. Its quality is like the taste of abalone, and it is suitable for preservation and processing. It is deeply loved by people. Because the flesh of Pleurotus eryngii is very fat and tender, it is suitable for frying, roasting, braising, stewing, making soup, and hot pot. Pleurotus eryngii itself has a bland taste and is easy to borrow, so it is very delicious no matter how you cook it. Pleurotus eryngii in oyster sauce is a way of cooking that my family often cooks on weekdays. It is also a quick dish. It is very simple to make, but the taste is very unique. The crunchiness of the oyster mushrooms and the umami flavor of the oyster sauce make it taste good in your mouth. In addition, the side dishes are richer in color and more comprehensive in nutrition.
Tags
Ingredients
Steps
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King oyster mushroom 250g
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green pepper, 1 red pepper, 1 yellow pepper, 5 garlic
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Pleurotus eryngii cut into pieces with a hob
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Cut the green pepper, red pepper, and yellow pepper into slices with a knife, and cut the garlic into minced garlic
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Add oil to a pan, add minced garlic and stir-fry
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Saute the minced garlic until fragrant, then add the sliced king oyster mushrooms into the pot and stir-fry
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After frying for 1 minute, add appropriate amount of salt
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Then add an appropriate amount of oyster sauce and continue to stir-fry
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When the umami flavor comes out, add the green pepper, red pepper, and yellow pepper slices to the pot and stir-fry
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Continue frying for 2 minutes, until all the water in the king oyster mushrooms is fried and they are slightly sticky, then put them on a plate and take them out of the pan
