The fragrant marinated Pleurotus eryngii is more delicious than meat!
Some food, just listen to the purpose of this name, I think it is a delicious thing! You see, there's a vegetable that has the aroma of almonds and the taste of abalone. Therefore, it is named "Pleurotus eryngii". Can you think of the taste before you eat it? Pleurotus eryngii has thick meat, crisp and tender texture, and excellent taste. It is praised as "Pleurotus ostreatus king" and "dried scallop mushroom". At ordinary times, most of them eat fried Pleurotus eryngii, and they also use stewed soup to make cold dishes. Simply putting some spices as "meat" bittern is also very colorful.
Food Ingredients
Pleurotus eryngii 5
Octagonal 2 One
fragrant leaf 2 small pieces
Cinnamon 1 small piece
red prickly ash 1 small
dried chili 2 One
Candy 10g
Raw smoke 25g
Old smoke 2g
Oyster Sauce 10g
Step
1
Wash Pleurotus eryngii and drain the water. Use toothpicks to make some small holes on the surface for easy tasting.
2
Pour oil in a hot pan, add anise, geraniums, cinnamon, red prickly ash grains and dried chili peppers, stir-fry them with low fire, and remove them for later use.
3
Add rock sugar and boil over low heat until caramel, add soy sauce, soy sauce and oyster sauce and mix well.

* Operate carefully, oil may splash
4
Add Pleurotus eryngii and stir-fry evenly to make the surface of Pleurotus eryngii evenly coated with sauce
5
Add the spices and appropriate amount of water before stir-frying, cover the lid and simmer for 15 minutes over medium and low heat, open the lid, turn the surface and simmer for 10 minutes, take out and put it into a plate after cooling.

* During the period to turn the surface 2~3 times, so that the color is uniform
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