Spicy Pleurotus eryngii
1. First, we prepare three Pleurotus eryngii, cut them into thick slices, then cut them into shreds, put them in a pot, add a little salt and a proper amount of water, and soak them for 10 minute. The water in Pleurotus eryngii can be killed by soaking in light salt water, which is convenient for removing impurities.
2. Chop a piece of ginger into Jiang Mo and garlic, chop it into minced garlic, and set aside a few dried peppers. Half of the green peppers are shredded, and one red pepper is seeded and shredded. Green peppers are mainly used for color matching.
3. Then, take out the soaked Pleurotus eryngii and squeeze out the water for later use. The water in Pleurotus eryngii must be squeezed out, so that no water will come out when frying, and it is easier to absorb the soup and taste crisp and tender.
After all the materials are ready, we begin to cook. When the oil temperature is 50% hot, we pour ginger, garlic and other small ingredients into the pot, turn down the fire to make them spicy, add 5 grams of Chili sauce and 5 grams of oyster sauce, stir fry the sauce, pour in the prepared Pleurotus eryngii, stir fry quickly, stir fry evenly, and pour a little water from the side of the pot to start seasoning.
5. Add 2 grams of chicken essence, pepper 1 g, a little sugar to taste, 5 grams of soy sauce, stir to melt the seasoning, turn to high heat and stir fry for about 1 min, so that Pleurotus eryngii can absorb the soup and taste. After the Pleurotus eryngii is cooked, add shredded green and red peppers and stir-fry for 30 seconds. After the green and red peppers are cut off, add a little starch to make the soup better.
Ok, this crispy and smooth spicy Pleurotus eryngii is ready, so friends who like it should try it quickly.