Rolled into a roll of fried Pleurotus eryngii, it can make it interesting and beautiful. More importantly, after frying, the taste of Pleurotus eryngii will be more chewy. The taste of the food can be changed in the future: sweet and sour, black pepper, garlic... visible, just the step of frying, how versatile the oyster mushroom is.
Pleurotus eryngii is cleaned and sliced with a planer
Roll the Pleurotus eryngii into a roll and string it with a toothpick
Pour enough oil into the pan and fry the Pleurotus eryngii when the oil is burnt to 70% heat.
Fry in medium heat for about 3-4 minutes. Take out the toothpick for use
Ginger and garlic chopped in a small bowl
Transfer the sweet and sour sauce to the bowl
Then pour the mixed sweet and sour sauce into a hot pot.
After the juice is boiled, turn to a small fire and roll the oyster mushroom. Stir fry the sauce
Sprinkle with cooked sesame and green onion before cooking
1. When using a planer blade, it should be as thin as possible. If the thickness is too thick, it will be easily broken when rolled. 2. Because it is rolled, it is easy to store the oil during frying. If you do not want to eat more oil, drain the oil as much as possible. 3. Vegetable frying does not cost oil. Although this dish is fried, it does not use too much oil. It is a healthy fried product. 4. Roll up to eat Pleurotus eryngii, not only beautiful and interesting, but also tastes more tough.