Recipe: Dry shredded Pleurotus eryngii

Home Cooking Recipe: Dry shredded Pleurotus eryngii

Notes:

Crispy and delicious meals. The same method is also very good for changing the tea tree mushroom, and the taste is more crisp.

Ingredients:

Steps:

  1. Home Cooking Recipe: Twist the strips along the texture of Pleurotus eryngii, the finer the better.

    Twist the strips along the texture of Pleurotus eryngii, the finer the better.

  2. Home Cooking Recipe: The pot is hot, don't put oil first, and the oyster mushrooms are slowly fried in the pan and remove the water.

    The pot is hot, don't put oil first, and the oyster mushrooms are slowly fried in the pan and remove the water.

  3. Home Cooking Recipe: Dry to the apricot and the mushroom silk becomes soft, put a proper amount of oil and simmer slowly, pay attention to flipping and do not let the oyster mushroom touch the pot.

    Dry to the apricot and the mushroom silk becomes soft, put a proper amount of oil and simmer slowly, pay attention to flipping and do not let the oyster mushroom touch the pot.

  4. Home Cooking Recipe: Continue to dry until the apricot mushroom silk is light golden yellow, add minced garlic and dried chili diced stir fry.

    Continue to dry until the apricot mushroom silk is light golden yellow, add minced garlic and dried chili diced stir fry.

  5. Home Cooking Recipe: Wait for the apricot mushroom to become golden yellow, add a little salt and chicken seasoning, and serve.

    Wait for the apricot mushroom to become golden yellow, add a little salt and chicken seasoning, and serve.

Tips:

1. Pleurotus eryngii can not be changed by hand and can make it taste better. 2. Dry the oil first, then remove the water and absorb less oil. 3. Pleurotus eryngii has more water, and it has to be dried slowly with patience. 3. Dried oyster mushrooms are more absorbing, so the salt can be put less. 4. The size of Pleurotus eryngii will eventually shrink to only one-third of the original.


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