Pleurotus eryngii has the functions of reducing blood fat and cholesterol, promoting gastrointestinal digestion, enhancing immunity and preventing cardiovascular diseases. Rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. Can improve human immune function, and has anticancer, hypolipidemic, gastrointestinal moistening, and skin caring effects.
Recipe 1: Roasted Pleurotus eryngii with sauce.
Ingredients: Pleurotus eryngii 300g, red pepper 1 piece, Hangzhou pepper 3, peanut oil 25g, garlic 4 cloves, soy sauce 5g, oyster sauce10g, sweet noodle sauce 8g.
Exercise:
1. Wash Pleurotus eryngii and cut it into cubes of 1 and 5cm. Cut colored pepper into pieces. Wash and cut Hangzhou pepper into sections. Peel and slice some garlic, cut some garlic into powder, 5g soy sauce, 8g sweet noodle sauce and oyster sauce 10g, and mix well for later use.
2. Put proper amount of peanut oil in the pot. When the meat is hot, add the garlic slices and stir-fry until fragrant. After smelling garlic, add the diced Pleurotus eryngii and stir well.
3. Add colored pepper and Hangzhou pepper, continue to stir fry until Pleurotus eryngii becomes soft and comes out, add the prepared sauce and stir fry evenly until the vegetables are colored and tasty. Sprinkle minced garlic before cooking, mix well, turn off the heat and serve.
Recipe 2: Fried Pleurotus eryngii with Bacon
Ingredients: 2 Pleurotus eryngii, 3 slices of bacon, 2 red peppers 1/,2 morning peppers1/,2 tablespoons of soy sauce 1/2 teaspoons of salt 1/2 teaspoons, a little sesame oil, 3 cloves of garlic and ginger1.
Exercise:
1. Wash the vegetables and get ready. After the Pleurotus eryngii is cut in half, it is cut into pieces, and the bacon is also cut into pieces of the same size. Slice onion, garlic and ginger.
2. Put oil in the pot. When the oil is 50% hot, add onion, ginger and garlic and stir-fry until fragrant, then add red pepper and stir-fry until fragrant. Add bacon, stir-fry sesame oil, then add Pleurotus eryngii and stir-fry.
3. Stir-fry until soft, pour in soy sauce and stir-fry until it changes color, add chopped red pepper and green pepper slices, and add a little salt to taste. Stir-fry a few times, pour in sesame oil and stir well.
Recipe 3: Pork, Pleurotus eryngii and jiaozi
Ingredients: 500g of wheat flour, 400g of pork, 2 Pleurotus eryngii, 20g of auricularia auricula, carrot 1 tablespoon, peanut oil 1 tablespoon, 5g of salt, onion 1 root, 5 slices of ginger, star anise 1, and soy sauce 1.
Exercise:
1, Pleurotus eryngii was washed and cut into pieces, carrot was washed, peeled and cut into pieces, dried auricularia auricula was soaked in water and crushed, and onion and ginger were cut into powder.
2. Soak the pork in cold water in advance to remove the blood, then control the water, peel and chop it into meat stuffing, put the meat stuffing into a clean container, and then stir it in one direction with chopsticks until the meat stuffing is firm.
3. Put minced onion and ginger into the meat stuffing, add 1 tablespoon soy sauce and 1 tablespoon fennel oil and mix well. Put the chopped Pleurotus eryngii, carrot and auricularia into the meat stuffing, prepare the dumpling skin, add salt and 1 tbsp oyster sauce and mix well.
4. Add a little salt to the flour, knead it into soft dough with cold boiled water, and cover the mixed dough with plastic wrap or wet towel for more than half an hour.
5. Knead the dough evenly into strips with uniform thickness, then cut the strips into small equal parts and roll them into dumpling skins with thick middle and thin edges.
6. Wrap a proper amount of dumpling stuffing, first pinch the middle, then squeeze both sides into the middle with both hands, and pinch the sides with two thumbs and forefinger.
7. Arrange the wrapped jiaozi, boil a pot of water, put it in jiaozi after boiling, cover it and cook until the pot boils, add cold water to stir, then cover it again, repeat this for three times, open the cover and cook for another minute, then take it out and put it on the plate.
Recipe 4: Pleurotus eryngii with tomato sauce
Ingredients: Pleurotus eryngii 250g, tomato sauce 2 tbsp, salt 1 teaspoon, starch 5g, sugar 1 teaspoon, black pepper 3g and vegetable oil 20g.
Exercise:
1. Wash Pleurotus eryngii, cut into small pieces and marinate with salt and black pepper 10 minute.
2. Grab a little dry starch evenly, fry it in a vegetable oil pan for 5 minutes, and then take it out.
3. Pour the tomato sauce into the pot, add a little salt and sugar to adjust the taste, pour in the fried Pleurotus eryngii and stir well.
Recipe 5: Braised Pork with Pleurotus eryngii
Ingredients: 500g pork belly, 2 Pleurotus eryngii, pepper 1 teaspoon, soy sauce 1/2 tablespoons, soy sauce 1/2 tablespoons, cooking wine 1/2 tablespoons, star anise 1 teaspoon and pepper/kloc.
Exercise:
1. Prepare raw materials, pork belly cut into pieces, Pleurotus eryngii cut into hob blocks, green pepper cut into pieces, onion cut into pieces and ginger sliced. Add water to the pot and blanch the pork belly.
2. Put a little vegetable oil in the pot and stir-fry the pork belly until the oil changes color. Add chopped green onion, ginger slices, star anise, pepper, fragrant leaves and cinnamon and stir-fry until fragrant.
3. Cook cooking wine, add white sugar, soy sauce and soy sauce and stir fry evenly; Add hot water, bring to a boil and stew for 40 minutes.
4. Add salt and Pleurotus eryngii and continue stewing for 20 minutes. Finally, collect the juice over high fire and add the pepper slices.
Recipe 6: Spicy shredded Pleurotus eryngii
Ingredients: Pleurotus eryngii 500g, coriander 200g, dried pepper 1 tablespoon, salt 1 teaspoon, soy sauce 1 2 tablespoons, chicken essence1teaspoon, and vegetable oil 2 tablespoons.
Exercise:
1, shred Pleurotus eryngii, remove leaves from coriander and cut into sections. Put vegetable oil in the pot, heat it to 50%, add shredded Chili and stir fry.
2. Stir-fry until the shredded Chili peppers slightly change color, stir-fry to give a spicy taste, pour in shredded Pleurotus eryngii, stir-fry Pleurotus eryngii over high heat, and season with salt.
3. Season with seafood soy sauce, stir-fry until the shredded Pleurotus eryngii becomes soft and black, and add coriander. Season with chicken essence, stir-fry and take out.
Recipe 7: Fried Chicken with Pleurotus eryngii with Colored Pepper
Ingredients: chicken legs, colored peppers and Pleurotus eryngii.
Exercise:
1, boneless chicken legs, peeled with ginger slices, garlic, cooking wine, soy sauce, salt, black pepper and honey 1 hour or so.
2. Cut the colored pepper and Pleurotus eryngii into pieces of uniform size, blanch the Pleurotus eryngii in a boiling water pot, rinse it with cold water and drain it for later use, and use kitchen paper to absorb the excess water of the pickled chicken legs.
3. Heat the oil in the pot and turn it down. Add chicken legs, fry until one side is solidified and turn over.
4. Fry the chicken legs until both sides are shaped and the surface is slightly burnt.
5. Cut the chicken leg into small pieces, take another oil pan, stir-fry the colored pepper for a while, stir-fry the Pleurotus eryngii for a while, and season with salt and sugar; Finally, pour the chicken leg meat and stir well.
Recipe 8: Crispy Fried Pleurotus eryngii
Ingredients: Pleurotus eryngii, eggs, flour, cumin powder, Chili powder, vegetable oil and salt.
Exercise:
1. Wash and slice Pleurotus eryngii, marinate in salt for a while, remove and drain.
2. Beat the eggs well, add flour and salt and mix well, add cumin powder and Chili powder and mix well.
3. Add Pleurotus eryngii slices into the batter and wrap them evenly, and clamp them with chopsticks.
4. Put the oil in a hot pot and cool it, then add the Pleurotus eryngii slices, fry until one side is hard, turn over and continue to fry until both sides turn yellow, then boil the oil, turn off the fire and fry Pleurotus eryngii for about 2 minutes, and drain the oil.
Recipe 9: Roasted Pleurotus eryngii
Ingredients: Pleurotus eryngii 250g, pork belly 70g, celery 100g, ginger 2 slices, garlic 2 petals, millet pepper 2, Pixian bean paste 1 tablespoon, soy sauce 2 tablespoons, sugar 1 tablespoon.
Exercise:
1. Wash Pleurotus eryngii, cut it in half, and then cut it vertically into large pieces for later use. Slice pork belly for later use. Slice ginger and garlic, cut millet pepper into small pieces, wash celery and cut into inches, and chop Pixian bean paste with a knife.
2. Pour some oil into the pot. When the oil temperature is 80% hot, add chopped Pleurotus eryngii in batches, fry until golden and soft, and serve for later use. Leave the bottom oil in the pot, stir-fry the pork belly slices until they change color, and stir-fry the oil in the pork belly.
3. Put aside pork belly slices, stir-fry ginger, garlic slices and pepper, then stir-fry Pixian bean paste with low heat and stir-fry with red oil.
4. Then pour the fried Pleurotus eryngii and celery into the fire and stir fry. Add soy sauce and sugar and stir well. You can put it in the pot and serve it on the table.