A few days ago, I ordered a salt-baked Pleurotus eryngii with a cup of tea. I wanted to go home and try to do it. I found that there were still a few salted eggs that I had marinated for a long time. No one was eating, so I thought about two. Combine it, I don’t know if it will collide with a delicious spark. I never thought that this collision would have a delicious taste!
Pleurotus eryngii cut the hob block and boil it for 5 minutes.
From the oil pan (the amount is slightly more, can not pass the mushroom), burn 80% of the oil, put the dried oyster mushroom into the fry, tighten the appearance, crispy and ready to use
Put a little oil on the oil pan, put in the steamed salted egg yolk, stir fry over low heat, add the fried apricot mushroom and mix it even when the egg yolk is foamed. Add a little salted MSG to season the pan.
In fact, don't think that fried Pleurotus eryngii is very oily. In fact, Pleurotus eryngii itself does not absorb oil. When it is fried, it will have no oil when sucked with oil-absorbing paper. The only salty egg yolk has higher cholesterol and is fried in oil, so it is not advisable to eat more. Occasionally eating or serving as a banquet is a good drop.