Recipe: Teriyaki

Home Cooking Recipe: Teriyaki


Burning Pleurotus eryngii, the material is simple, sweet mouth to eat.



  1. Pleurotus eryngii hobs cut small grains, because Pleurotus eryngii is not easy to taste, and small grains can make the taste more intense. Garlic can be used directly with the whole flap.

  2. Garlic cloves and chopped apricot mushrooms are dried in a small pot of water, so that you can hang the juice without oil, and it is lighter and healthier. When you are simmering, you can add a little salt in the right amount. If you have one at home, you can add a little thyme to add a little scent.

  3. Tune the juice. Soy sauce, soy sauce, sugar, wine and wine can be adjusted according to personal taste.

  4. After the fire heats the pot, add a small amount of oil. When the oil is hot, pour the prepared sauce into it. When the roast is out of the scent, pour the dried apricot mushroom and garlic cloves into the stir fry, and adjust to a medium heat. For a minute or two, pour in the simmered simmered juice, stir fry a few juices and hang it evenly.

  5. Just sprinkle the roasted white sesame seeds after the plate.


1. White sesame seeds directly on a small fire pot, just a few times, it will be a long time, it will be bitter~ (>_<)o 2. You can add a small teaspoon of vinegar, will not taste sour, but can add a good taste that can not be said.

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