The last time I made a buttered Pleurotus eryngii, it was very successful, so I bought another one and prepared to do it again. It turned out that the butter was finished, sad reminder! I have a whimsy, use my favorite method of burning, and the results are not disappointing, the taste is also like! The tight flesh is a bit like eating abalone, don't you believe it? You try ~!
Pleurotus eryngii is cut into thick slices for use;
Prepare the teriyaki sauce, add soy sauce, brown sugar, rice wine to the bowl and mix thoroughly;
Hot frying pan, heat the olive oil, and then put the Pleurotus eryngii into the pot;
Frying one side and then turning over the other side;
Pour the sauce into the juice when it is almost 7-8 mature;
Cook until the juice becomes thick, and the oyster mushrooms are ripe, then sprinkle with chopped green onion and sauteed white sesame!
Because the oyster mushrooms will be out of the water when fried, so there is no water in the simmering juice, so it will not be too salty!