Recipe: Candied green plum burning Pleurotus eryngii

Home Cooking Recipe: Candied green plum burning Pleurotus eryngii


The sweet and sour plums are so delicious that they are delicious. In the summer, such sweet and sour appetizing is really good. You can add a little plum juice to the plums, whether it is roast meat or ingredients. In the words of our dog, there is a rush to the chicken chops. However, it tastes richer and more delicate than that. It is all due to the rich taste of the green plum for a long time. The oyster mushrooms in the recipe can be directly replaced with various meats, which are more delicious and delicious.



  1. Wash the oyster mushrooms and remove the old hard parts of the roots. Cut into strips about 1cm thick for use. Sliced ​​garlic.

  2. You can adjust the ratio of soy sauce, soy sauce, vinegar and green plum juice in advance. You can also add them one by one at a time. (If the green plum juice itself is too sweet, you can add more vinegar in a proper amount. If you are too acidic, put less vinegar.)

  3. Pour the oil into the hot pot, medium and small fire, add the garlic slices and saute. Then add the dried chili peppers (sweet and sour inside the sweet and sour taste, do not like spicy can also be omitted). Note that peppers don't fry for too long and can easily paste.

  4. At this time, the fire is modulated to a large fire, and the cut oyster mushrooms are poured into the strips and stir-fried evenly. Until the Pleurotus eryngii is soft. The fire can't be too small, otherwise the oyster mushroom will have a lot of water, and the juice will be too expensive.

  5. After the apricot mushroom is softened, add green plum and pre-adjusted green plum juice. Add the right amount of water, stew in medium and small heat, taste the taste when the juice is collected to 1/3, and see if the chef needs to add salt. Because both vinegar and soy sauce contain salt, it is time to decide if you need to add salt.

  6. After seasoning, add 2 tablespoons of water to the raw powder and mix thoroughly, and add to the pot three times. After the juice has become thick, the juice can be harvested in the middle of the fire. (If you have white sesame seeds, you can sprinkle some, more fragrant.)

Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella beef braised pork watermelon huanren cookies red dates