Spring food should be light, and three kinds of alkaline vegetables should be fried together, which are fresh and affordable, low-fat and nutritious, and the whole family loves them. Mushrooms and vegetables are rich in protein, amino acids and trace elements, and are ideal nutrients for health preservation in spring. Pleurotus eryngii has the reputation of "the queen of mushrooms" and is often eaten as a typical alkaline vegetable, which has the advantages of promoting gastrointestinal digestion, excreting toxins and improving immunity. Pleurotus eryngii with two other alkaline vegetables, carrots and green peppers. Simply stir-frying is delicious, and it is more popular with the whole family than meat and vegetables, so you can hurry to eat it. The ingredients you eat, even without too many seasonings and recipes, can make the taste that your family likes. It can not only preserve nutrition, but also match natural colors, which can be pleasing to the eye in itself. Putting your mouth in your mouth is like eating spring in your mouth. The three materials are rich in nutrition, which can save cost and cooking time compared with big fish and big meat, but the nutritional value and taste will not lose meat. Moreover, the fat content and calories of this dish are not high, even people who are losing weight in spring can eat it freely, and there is no pressure to adjust their weight. Next, I will share the practice with you. Let's talk about my favorite friends first!
[Pleurotus eryngii]
Ingredients: 2 Pleurotus eryngii, carrot 1 piece, sweet pepper 1 piece, 2 cloves of garlic, soy sauce 1 tablespoon, vinegar 1 tablespoon, oyster sauce 1 tablespoon, salt, 2 tablespoons of water starch and edible oil.
1. Be careful not to buy Pleurotus eryngii too big or too small. The length is about 8 ~ 10 cm, preferably. Rinse Pleurotus eryngii with running water and gently rub it with your hands. After washing, wipe off the surface moisture with absorbent paper, put it on the chopping board, cut it into pieces half a millimeter thick, and then cut it into strips. Pleurotus eryngii has little shrinkage after frying, so it can be cut properly.
2. Prepare a carrot and wash it. Friends who like leather can peel it, or they can save it and cut it into strips. Wash the green pepper and cut it into strips. 2 cloves of garlic, peeled and dizzy, cut into minced garlic.
3. Make some simple seasonings before cooking. Don't mess up when frying. First, put 1 tbsp corn starch into a bowl, add appropriate amount of water and stir until it dissolves. Then add 1 tablespoon of raw grass, 1 tablespoon of vinegar, half a spoonful of oyster sauce and a little salt and mix well.
4. Heat the oil in the pot. When the oil is hot, add garlic and stir fry over low heat. Never use fire at this time. Stir-frying garlic is very simple, then put down Pleurotus eryngii, turn on a big fire, stir-fry it quickly with a shovel until Pleurotus eryngii becomes soft, heat it evenly, and cook it until the Pleurotus eryngii is fresh and fragrant. Then pour in carrots and green peppers and continue to stir fry quickly. It won't take long, just a minute. These two materials are easy to cook, so pour in the pre-cooked seasoning. Continue to stir fry quickly until the soup thickens, and turn off the lights. Just fry a small apricot mushroom. The aroma is overflowing and colorful, which greatly increases the appetite. It's a little sour and sweet, and it's full of taste. Don't waste soup. The essence of Pleurotus eryngii is among them. Bibimbap is used to mix bibimbap and eat thief incense.
Tips:
1. Garlic is indispensable for this spiritual dish. It can not only stimulate the delicious taste of Pleurotus eryngii, but also promote appetite.
The addition of carrots makes this dish sweet and sour, but it tastes more natural. If you like something sweet, you can add sugar appropriately.
3. Pleurotus eryngii can precipitate soup after cooking, so adding proper amount of starch to the sauce and wrapping all kinds of flavors in the ingredients is delicious and full of flavor.