Recipe: Cold Pleurotus eryngii

Home Cooking Recipe: Cold Pleurotus eryngii

Notes:

Today we are going to make a cold dish and cool the oyster mushrooms. This brand new way of eating, I believe you will be heart-warming. How can I choose the best Pleurotus eryngii? First look at the diameter, generally about 3 cm in diameter, the taste of Pleurotus eryngii is the best. Look at the cap, silky luster, smooth, dry is better, if the cap has been opened, indicating that the picking is too late, the nutrients have been greatly reduced. The color of the stipe can also help to judge, it is best to choose the color of the milky white smooth, fleshy and fat.

Ingredients:

Steps:

  1. Wash the Pleurotus eryngii and steam it in the steamer for about 8 minutes.

  2. After steaming, take it out, let it cool, tear it into strips by hand, and put on the plate.

  3. Add seafood sauce, sesame oil, salt, sugar, black pepper, and minced garlic to a sauce. Seafood sauce is salty, salt should be less

  4. Pour the sauce on the Pleurotus eryngii and sprinkle with chopped green onion. You can also pour a spoonful of hot oil, which will make you more fragrant.


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