Recipe: Olive oil mushroom

Home Cooking Recipe: Olive oil mushroom

Notes:

First fry and then roast, the surface of the mushroom is yellow and crispy ~ the lower layer of juicy taste, the olive oil baked mushrooms are not wasted, fry a few asparagus, sweet and strong ~

Ingredients:

Steps:

  1. Home Cooking Recipe: Pleurotus eryngii and mushroom are ready for use (other mushrooms are also available, if it is recommended to use mushrooms, it is best to fry separately, the mushroom tastes heavy)

    Pleurotus eryngii and mushroom are ready for use (other mushrooms are also available, if it is recommended to use mushrooms, it is best to fry separately, the mushroom tastes heavy)

  2. Home Cooking Recipe: The small cast iron pot is hot, the olive oil is under a lot, the dried chili is slightly turned over, then the cut mushrooms are stir-fried evenly, add salt and soy sauce and mix well. (If there is no oven or trouble, continue to stir fry for a while. The color turns yellow and you can eat it)

    The small cast iron pot is hot, the olive oil is under a lot, the dried chili is slightly turned over, then the cut mushrooms are stir-fried evenly, add salt and soy sauce and mix well. (If there is no oven or trouble, continue to stir fry for a while. The color turns yellow and you can eat it)

  3. Move the small cast iron pot into the preheated oven, the middle layer is fired up and down, and baked at 200 degrees for ten minutes.

  4. Pour the oil from the pan into a pan, fry the asparagus until the color is green, and place it next to the mushroom to make a side dish.

Tips:

Finally, sprinkle a little black pepper or fragrant powder according to taste.


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