Recipe: Pleurotus ostreatus

Home Cooking Recipe: Pleurotus ostreatus

Notes:

This season's canola is crisp and sweet, not so rich in amaranth, taste is not as old as the summer season, used to make quick hand fry just fine. Usually eating canola is mostly with eggs or shredded pork, home-cooked, and rice, but it is not common with oyster mushrooms. As everyone knows, the simmering of these two kinds of vegetables is full of all kinds of wonderful tastes. The taste of oyster mushrooms and the tenderness of canola are all kinds of spices, and the participation of various seasonings makes the scent of sweetness and sweetness just right, although this is the way. Vegetarian dishes but full of flavor, moss and mushrooms are put into the mouth, fine products, there will be the taste of meat dishes and the pleasure of eating. Try it out, a plate of oyster mushrooms fried with moss and a bowl of white rice, you will know that this little-known combination has an incredible taste.

Ingredients:

Steps:

  1. Home Cooking Recipe: Dry red peppers are wiped clean and stalked, garlic slices, onions and ginger are chopped separately

    Dry red peppers are wiped clean and stalked, garlic slices, onions and ginger are chopped separately

  2. Home Cooking Recipe: After the moss is washed, the flower buds of the head are cut, and the remaining part is cut into segments of about 1 inch.

    After the moss is washed, the flower buds of the head are cut, and the remaining part is cut into segments of about 1 inch.

  3. Home Cooking Recipe: Pleurotus ostreatus cut the black part of the root and tear it into large pieces by hand. Heat the pan with a proper amount of water. After boiling until boiling, put the oyster slices into the clams for about 2 minutes.

    Pleurotus ostreatus cut the black part of the root and tear it into large pieces by hand. Heat the pan with a proper amount of water. After boiling until boiling, put the oyster slices into the clams for about 2 minutes.

  4. Home Cooking Recipe: Remove the hot oyster mushrooms from the cold water, drain them, tear the strips by hand, and gently squeeze out the water.

    Remove the hot oyster mushrooms from the cold water, drain them, tear the strips by hand, and gently squeeze out the water.

  5. Home Cooking Recipe: Hot oil in the pot, add about 40% hot, add onion ginger garlic and dried red pepper, stir fry, add oyster mushroom and stir fry for 1 minute.

    Hot oil in the pot, add about 40% hot, add onion ginger garlic and dried red pepper, stir fry, add oyster mushroom and stir fry for 1 minute.

  6. Home Cooking Recipe: Continue to stir fry for 1 minute after adding soy sauce, salt and sugar.

    Continue to stir fry for 1 minute after adding soy sauce, salt and sugar.

  7. Home Cooking Recipe: Add the canola, stir fry for 1 minute, turn off the heat, add the MSG and mix well.

    Add the canola, stir fry for 1 minute, turn off the heat, add the MSG and mix well.

Tips:

1. The flat mushroom should be scalded and then torn to reduce the loss of nutrients, and the oyster mushroom after scalding is easy to taste when cooked, and the taste is better. 2. Brassica is more mature than oyster mushrooms, so it should be added when the oyster mushrooms are about to be fried, so as not to be too old. 3. You can also pour a little sesame oil before the pan, and the taste is more concentrated. 4. The calyx of the moss head is not good, it is not recommended.


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