Dried oyster mushrooms have a fragrant burnt taste and the entrance is crunchy. There is a refreshing and spicy taste of green pepper. There is also a sweet taste of teriyaki sauce. I like ~
Pleurotus eryngii cutting hob, green pepper cutting blade. I forgot to take a picture of the sauce, and I will make up for it.
Put the Pleurotus eryngii in the cold pan and dry it on medium heat until a little brownish yellow appears.
At this time, open the bottom of the pot and put a small spoonful of oil. (This is the oil for the green pepper, that is, the apricot mushroom is opened, and a place is given to the green pepper)
Put the green pepper immediately after the oil is drained and stir fry quickly. Stir-fry the green pepper with this spoonful of oil and stir fry all.
Add a spoonful of teriyaki sauce, stir well and serve. I used the supermarket to buy the teriya sauce, zero failure. If you make it yourself, the simplest one is soy sauce and white sugar, 3 tablespoons of raw sugar and a spoonful of sugar, and yellow sugar is better to eat. When you start the pot, you can sprinkle some seaweed. This sprinkle with seaweed is a vegetarian diet. Good and convenient to burn the recipe!
Out of the pot, the teriyaki sauce has a taste, no need to add salt.
I have tried sliced oyster mushrooms, but it is not convenient to sauté, it is easy to rot, and there is no chewing. The best way is to cut the hob.