Kung Pao Chicken is definitely no stranger to everyone. But the "Kung Pao" approach can actually spawn a lot of dishes. Gongbao shrimp, Gongbao fish, diced tofu...etc. Gongbao Pleurotus eryngii is a pure vegetarian dish, but because of the texture of Pleurotus eryngii, it can also taste some meat. Stir-fried with scallion, add flavor and aroma; nuts I replaced peanuts with cashews, no other reason, but I like to eat cashew nuts and the family just happened.
First scallion oil: the oil is burned to 60% heat, and the onions and green onions are fried and browned, and then they are picked up. The scallions are poured into the bowl, we can't use that much. You can save it for other dishes, such as scallion and sesame sauce.
Leave a little oil in the pan and fry the cashew nuts. Do not fry completely brown, and the cashew nuts will continue to heat up after fishing, so it is necessary to remove and drain before reaching a satisfactory color.
Dry pepper section under the base oil, saute the pepper to the dried pepper and turn reddish brown
Stir-fried oyster mushrooms, season with a little salt and white pepper. (Don't put too much salt in the back of the palace juice with soy sauce)
Ginger onion and garlic, stir fry until the surface of the oyster mushroom shrinks, the water is fried more dry
Stir the Gongbao juice and pour it into the pot.
Pour in the cashews, stir well and stir up. (Do not stir too long for too long, otherwise the cashew nuts will be soft and the vinegar taste will disappear completely)
You can load it.
1. Cashew nuts can be replaced with Huang Feihong spicy peanuts (๑ ̄ ̫ ̄๑) 2. Don't use scallion oil is also possible. Scallion oil just adds aroma 3. Cashew nuts are careful not to fry 4. Vinegar is very volatile, so the cooking is generally put last Vinegar and should not be heated for a long time