First course: fish-flavored Pleurotus eryngii
It's really delicious to cook Pleurotus eryngii with fish-flavored shredded pork. This dish is as salty, sweet, sour, spicy, fresh and fragrant as fish-flavored shredded pork. The taste is more crisp and smooth than shredded pork, and it tastes particularly appetizing. The step of frying shredded pork is omitted, and the production is much simpler. So this dish is definitely a convenient and delicious meal on our family table.
Specific production method
Step 1: Prepare the ingredients. Two Pleurotus eryngii, carrot, 1 pepper, dried fungus, onion, ginger and garlic.
Step 2: soak Pleurotus eryngii, carrot, pepper and auricularia, and shred onion, ginger and garlic for later use.
Step 3: Take a clean small bowl, then add a proper amount of starch, half a spoonful of salt, half a spoonful of chicken essence, 2 tablespoons of soy sauce, 3 tablespoons of sugar and 4 tablespoons of vinegar, and then pour some water to make a bowl juice.
Step 4: Pour the right amount of oil into the pot. When the oil is hot, add 1 spoon Pixian bean paste and 1 spoon chopped pepper and stir-fry the red oil.
Step 5: Stir-fry the onion, ginger and garlic in the pot to get the fragrance.
Step 6: Add Pleurotus eryngii and shredded carrot into the pot and stir fry 1 min.
Step 7: Put the auricularia auricula into the pot and stir fry 1 min.
Step 8: Put the shredded pepper into the pot and stir-fry for 30 seconds.
Step 9: Pour the bowl juice into the pot, boil it, turn it over and mix well, and serve.
Second course: Pleurotus eryngii with chopped pepper
I don't want to spend too much effort, but I want to have an appetizer. Just make this spicy Pleurotus eryngii. This is a vegetarian snack that smells better than meat. The fried Pleurotus eryngii is hot and spicy, and the more you eat it, the more you want to eat it. The production method is also very simple, and it can be done in ten minutes, which is very suitable for summer.
Specific production method
Step 1: Prepare the ingredients. Pleurotus eryngii, chopped pepper, garlic, chives and cooked white sesame seeds.
Step 2: Slice Pleurotus eryngii, as shown in the figure. Chop garlic and chives.
Step 3: After pouring a proper amount of water into the pot to boil, put Pleurotus eryngii into the pot and blanch 1 min, then take it out and put it in cold water.
Step 4: Pour a little oil into the pot. When the oil is hot, put the chopped peppers into the pot and stir-fry the red oil.
Step 5: Stir-fry the minced garlic in the pot to get the fragrance, and then stir-fry half a spoonful of light soy sauce, 1 spoonful of light soy sauce and 1 spoonful of sugar evenly in the pot.
Step 6: Drain the Pleurotus eryngii and put it into the pot, then turn on the fire and stir fry quickly and evenly.
Step 7: Add a little chicken essence and stir well, then turn off the heat. Sprinkle a little sesame oil, then sprinkle with white sesame seeds and chives.
Step 8: put the plate on the table ~
Say a few more words:
1, Pleurotus eryngii can't be blanched, but it tastes better with oil.
2. Put the amount of chopped pepper according to your own taste.
3. Pickled peppers and soy sauce are salty, so there is no need to put salt.
The third way: Kung Pao Pleurotus eryngii
Everyone is familiar with kung pao chicken, which is a well-known Sichuan cuisine. Chicken is replaced by Pleurotus eryngii, which is more tender and smooth, adding a lot of color to the whole dish. It's super home cooking.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, 60 grams of peanuts, 2 onions, a small piece of ginger, a dozen peppers and a few dried peppers.
Step 2: Cut Pleurotus eryngii into small pieces, and spare onion, dried pepper and ginger.
Step 3: Put the peanuts in the pot, then pour in a little oil and fry them on low heat until cooked.
Step 4: Mix 2 tablespoons corn starch, 1 tablespoon salt, 4 tablespoons sugar, 3 tablespoons balsamic vinegar, 2 tablespoons soy sauce and 1 tablespoon chicken essence into juice for later use.
Step 5: Pour the right amount of water into the pot. After the water is boiled, add Pleurotus eryngii 1 min and take it out for later use.
Step 6: Pour a little oil into the pot, and then put the pepper, dried pepper and ginger slices into the pot and stir-fry them for fragrance.
Step 7: Stir-fry Pleurotus eryngii in the pot.
Step 8: put the onion in the pot and stir-fry evenly.
Step 9: Pour the prepared juice into the pot and bring it to a boil.
Step 10: Pour the peanuts into the pot.
Step 11: Stir-fry evenly and serve with a little sesame oil.
skill
1, it is best to choose tender onions, which are more delicious.
2, finally put peanuts, the taste will be more crispy.
Fourth: Fried Pleurotus eryngii.
There are many ways to eat Pleurotus eryngii. Here is a super fat way to eat, which is more delicious than meat. The production is also simple, and parents who like it must try it.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, a little garlic, a little red pepper and a little shallots.
Step 2: Clean Pleurotus eryngii, dry it, cut it into 0.5 cm thick chunks, and then cut some cross knives on its surface, don't cut it off. Draw some cross knives on the surface to make it more flavorful. )
Step 3: Chop garlic, red pepper and chives for later use.
Step 4: Take an empty bowl, add 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, half a spoonful of salt, a little chicken essence, a little sugar, 1 tablespoon of starch and a proper amount of water to make a bowl juice. You can keep it without oyster sauce. )
Step 5: Pour a little oil into the pot. When the oil is hot, put the Pleurotus eryngii into the pot and start frying on low heat.
Step 6: Fry Pleurotus eryngii until it becomes soft, the corners are rolled up, and the surface is slightly yellow and mature. (Pleurotus eryngii can't be fried all at once, it can be fried several times. )
Step 7: Stir-fry all the Pleurotus eryngii and put it into the pot, then add the minced garlic and pepper and stir-fry until fragrant. If you can't eat spicy food, you can skip the pepper. )
Step 8: Pour the bowl of juice into the pot and boil it, so that every piece of Pleurotus eryngii is covered with soup. Finally, sprinkle with a little leek powder and serve.
Say a few more words:
I like to eat black pepper. When I fry Pleurotus eryngii, I can also sprinkle some chopped black pepper, which tastes better.
The fifth way: boiled mushrooms.
This dish is made of boiled meat slices. Using mushrooms instead of meat slices tastes better and healthier. Especially suitable for people who want to keep their weight and have a thirst for food. The double mushrooms are blended with red and bright soup, crisp and silky with a strong spicy taste. Definitely the first choice for the next meal.
Specific practices
Step 1: Prepare the ingredients. Ingredients: one bag of Pleurotus eryngii, one Pleurotus eryngii and one lettuce. Accessories: one tablespoon of bean paste, several cloves of garlic, and several dried peppers.
Step 2: Wash Pleurotus eryngii and cut it into two sections. Pleurotus eryngii was torn into strips by hand. Tear the lettuce into small pieces. Garlic is minced and dried pepper is cut into sections.
Step 3: Put the torn lettuce into a bowl.
Step 4: Add base oil into the pot. When the oil is hot, add the bean paste and stir-fry the red oil over low heat. Then add dried Chili and minced garlic. Continue to stir fry.
Step 5: Add broth or hot water to the pot.
Step 6: Put Pleurotus eryngii and Pleurotus eryngii into the pot. The fire is boiling.
Step 7: Add a little chicken essence before cooking. Then turn off the fire and pour the mushrooms and soup into the bowl.
Step 8: Add a teaspoon of dried Chili powder and a teaspoon of minced garlic to the bowl.
Step 9: Take another pot and pour in a little oil. When the oil burns and smokes, turn off the fire. Pour the oil on the minced garlic and Chili powder in the bowl, and you can smell the garlic and spicy taste immediately. In this way, the next meal is ready.
skill
1, the bean paste is salty, no need to add salt.
2, like sesame, you can put a little pepper in the last step.
Sixth: Pleurotus eryngii in oyster sauce
This is a very delicious automatic quick cooking. It is simple to make and has no difficulty. Delicious and delicious, especially suitable for eating.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, green pepper 1 each, carrot 1 each, and garlic.
Step 2: Slice Pleurotus eryngii, shred carrots, break green peppers into pieces, and slice garlic for later use.
Step 3: Pour the right amount of oil into the pot. When the oil is hot, stir-fry the carrots in the pan for 2 to 3 minutes. Carrots are the hardest to cook in this dish. Stir-fry carrots first.
Step 4: Put Pleurotus eryngii into the pot and stir fry 1 min.
Step 5: put the garlic slices in the pot and stir-fry them to give out the fragrance.
Step 6: Seasoning. Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sugar and half a teaspoon of salt and mix well. Oyster sauce and soy sauce are salty, so be careful when adding salt again. )
Step 7: Put the green pepper into the pot and stir well.
Step 8: Sprinkle a little sesame oil before cooking.
Seventh: Tear Pleurotus eryngii by hand.
Hand-torn Pleurotus eryngii tastes particularly good, like meat and pork belly. Serve with green pepper and oyster sauce, delicious and spicy. It's easy to make, and it can be served in ten minutes. I recommend you to try it.
Specific production method
Step 1: Prepare the ingredients. 2 Pleurotus eryngii, 1 pepper, appropriate amount of red pepper and garlic.
Step 2: Shred Pleurotus eryngii into strips, shred peppers, shred red peppers and mince garlic for later use.
Step 3: Pour a proper amount of base oil into the pot, add minced garlic and red pepper and stir-fry until fragrant.
Step 4: Stir-fry Pleurotus eryngii in the pot for two minutes.
Step 5: Seasoning. Put two spoonfuls of oyster sauce, 1 spoon of sugar, 1 spoon of salt and 1 spoon of soy sauce into a pot and stir well.
Step 6: Put the shredded pepper into the pot and stir-fry for 30 seconds.
Step 7: Sprinkle a little sesame oil before cooking.
Lane 8: diced beef with black pepper
This kind of snack is rich in color, and it costs a lot of rice at first glance. Beef tastes tender and smooth, Pleurotus eryngii is crisp and wrapped in rich and delicious black pepper juice. Every bite is particularly satisfying. It's not difficult to do. It belongs to the classic Aauto quick fry.
Specific production method
Step 1: Prepare the ingredients. 200g beef tenderloin, 2 Pleurotus eryngii (medium size), green pepper 1 piece, red pepper 1 piece, and appropriate amount of onion and garlic.
Step 2: Cut the beef into pieces with the size of 1 cm, and then put them in a bowl. Add half an egg white, half a spoonful of cooking wine, 1 spoonful of corn starch and half a spoonful of soy sauce in turn, and then marinate for 10 minute.
Step 3: Cut Pleurotus eryngii into cubes with the size of 1 cm, and reserve green pepper, red pepper, onion and garlic.
Step 4: Heat the pan and pour in a little cooking oil. Then put the marinated beef into the pot, stir-fry until the beef changes color, and then control the oil.
Step 5: Using the remaining oil in the pot, stir-fry Pleurotus eryngii in the pot for 1 min until Pleurotus eryngii becomes soft.
Step 6: stir-fry the green pepper and red pepper in the pot for a dozen times, and then take out all the dishes in the pot for later use.
Step 7: Pour a little oil into the pot, and then stir-fry the onion and garlic slices into the pot to make them fragrant. Add 2 tablespoons of black pepper juice, 1 tablespoon of oyster sauce and half a tablespoon of sugar to the pot and stir well.
Step 8: Pour half a bowl of water into the pot and bring it to a boil, as shown in the figure.
Step 9: Put all the vegetables and beef that have just been fried into the pot, stir well, and then add a little salt to taste.
Step 10: Add a little water starch into the pot and stir well. Turn off the fire after boiling again.
Step 11: Grind some chopped black pepper and put it into the pot, as shown in the figure.
Step 12: stir fry evenly again, then take it out and start.
Say a few more words:
1. To cook this dish, the beef must be tender, without fat.
2. When beef is fried, the color of beef can be changed. Don't fry for too long, you will get old if you fry for too long.
3. Black pepper juice, oyster sauce and soy sauce are salty. So don't put too much salt, you'd better taste it before putting it.
Black pepper juice and black pepper granules are the key to this dish. Don't miss them These two seasonings can be bought in supermarkets. If you can't find it, you can consider online shopping.
Ninth: Shredded Pleurotus eryngii in oil.
Although this dish is a vegetarian dish with little oil, it tastes good, like meat, more like pork belly, and the more you chew it, the more fragrant it becomes. With some red and green peppers and balsamic vinegar, it is not only beautiful, but also hot and sour. Eating with staple food is very special.
Specific production method
Step 1: Prepare the ingredients. 500g of Pleurotus eryngii, right amount of red pepper, right amount of green pepper, right amount of coriander, right amount of chives and right amount of garlic.
Step 2: clean Pleurotus eryngii, then cut it in half, put it in a steamer, steam it with strong fire until it can be easily pierced with chopsticks, and then take it out to cool.
Step 3: Cut red pepper, green pepper, garlic, coriander and leek into sections.
Step 4: Tear the cool Pleurotus eryngii into strips, as shown in the figure.
Step 5: Put minced garlic and red and green peppers into Pleurotus eryngii, and then add 1 tablespoon salt, half a spoonful of chicken essence and 1 tablespoon Chili powder, as shown in the figure.
Step 6: Pour a little cooking oil into the pot. When the oil temperature reaches 50% to 60%, pour hot oil on Chili powder and minced garlic, as shown in the figure.
Step 7: Put the shallots and coriander into the basin, then add 2 spoonfuls of vinegar and a little sesame oil and mix well.
Step 8: put a bowl on the table ~
Say a few more words
1, steamed Pleurotus eryngii is easy to tear into strips after cooling.
2, hot oil must be poured on Chili powder and minced garlic, the taste will be particularly fragrant.
3. If you can't eat spicy food, you can reduce the amount of pepper or not, depending on your taste.
Road 10: Roasted Pleurotus eryngii
This Pleurotus eryngii griddle tastes fresh and crisp, and pork belly is fat but not greasy; Meat and vegetable collocation, super meal.
Specific production method
Step 1: Prepare the ingredients. 3 Pleurotus eryngii, 300g pork belly, 50g onion 1 root, 50g red pepper, 50g green pepper, 20g garlic, 0g bean paste15g salt, 5g lobster sauce, 5ml fresh soy sauce, 2g chicken essence, 4g sesame oil and 0g edible oil10g.
Step 2: Tear Pleurotus eryngii into strips by hand, and slice pork belly, green pepper, onion and garlic for later use.
Step 3: spread the onion on the bottom of the dry pot for later use.
Step 4: Pour cooking oil into the pot, then add pork belly and stir-fry until the surface is slightly yellow.
Step 5: Add bean paste, lobster sauce and garlic slices and stir-fry until fragrant.
Step 6: Stir fry Pleurotus eryngii in the pot.
Step 7: Stir-fry red pepper and green pepper in the pot, then add salt and delicious soy sauce, then add chicken essence and sesame oil before turning off the fire, stir well and put them into the dry pot. Finally, light a piece of alcohol in the furnace and you can start.
skill
1, cut Pleurotus eryngii into two small pieces in the middle, and then it can be easily torn into small strips.
2. Because it is a dry pot and a piece of solid alcohol, there is no need to fry onions.
3, bean paste is very salty, you must pay attention when putting salt.