Pleurotus ostreatus is rich in protein, chemical fiber, sugar and various carbohydrates, solar elements and sugary chemicals. Regular consumption of Pleurotus ostreatus can enhance memory and enhance human immunity. Pleurotus ostreatus also has the functions of promoting blood circulation, removing blood stasis, relaxing tendons and activating collaterals, delaying aging, resisting tumor and helping to lose weight. Eating more mushrooms can be said to have many benefits. It can not only strengthen the spleen and nourish the stomach, promote fluid production and quench thirst, but also benefit the liver and improve eyesight. Eat more mushrooms in autumn, which can clear the stomach and enhance immunity. Flammulina velutipes, Lentinus edodes and Pleurotus ostreatus are the most common mushroom varieties on everyone's table. Let's talk about Pleurotus ostreatus next. Many people don't like Pleurotus ostreatus very much, and they think it tastes very strong.

In fact, as long as the cooking is proper and the seasoning is used correctly, it can also be a well-deserved side dish. Put more oil in the pot and heat it to 60% calorific value, then fry the mushrooms one by one in the pot and keep frying slowly. It usually takes 3-5 minutes to fry the water in the mushrooms until they turn brown and loose in the coke outside. That's fine. Simmer for 3 minutes. Burn the oil until it is medium-cooked, and then put it on. It will be brittle in 30 seconds. Drain the fried mushroom dish, sprinkle with prepared salt and pepper, and add Chili noodles according to taste. That's it. The food that everyone likes has been prepared for a long time.

Although peppers and salted mushrooms are fried vegetables, they are not greasy, and fungi are not particularly deoiled. It is not recommended to size them too thick. If the surface layer is too thick, the mushroom water will not easily seep out, and it will become loose and harmful after a while. When making salt and pepper, if you don't like the taste of pepper, you can use pepper instead. First frying with edible oil can make Pleurotus ostreatus more delicious, mainly because frying with edible oil can remove the raw bitterness of Pleurotus ostreatus and destroy the internal structure of hydrochloric acid. You can try it. There will be obvious differences in taste between fried Pleurotus ostreatus and uncooked Pleurotus ostreatus. There are not many ways to eat Pleurotus ostreatus. At first, we often ate sliced oyster mushrooms or scrambled eggs with oyster mushrooms.

But after eating it, I feel that the taste of Pleurotus ostreatus is not stimulated to the best. It was not until I ate the dry-fried Pleurotus ostreatus that I felt that this dish could give full play to the chemical fiber of Pleurotus ostreatus. There is a feeling of dry frying small yellow croaker, just plain. To make soup, you usually cook a pot of soup with lean pork and tomatoes. Slice lean pork, marinate it with soy sauce and salt, then change cassava starch and grab it evenly. Slice a tomato, cook tomatoes and Pleurotus ostreatus, and put small fresh meat 1min before taking out the pot. Mushroom bone soup is cooked almost every day in summer. Stir-fry lean pork, shred pig lean pork, marinate with soy sauce and salt, then change cassava starch and grab well. Sprinkle a piece of Pleurotus ostreatus with your hand and wash it. Stir-fry lean pork and Pleurotus ostreatus separately, mix and stir-fry, and serve.