Practice of Pleurotus eryngii

Pleurotus eryngii is a common mushroom on our family table. Pleurotus eryngii has very high nutritional value. It is rich in eight kinds of amino acids necessary for protein and human body, and can effectively improve human immunity if eaten regularly. Pleurotus eryngii tastes delicious, with the crisp fragrance of abalone and the fresh fragrance of almonds, hence the name "Pleurotus eryngii".

There are many ways to do Pleurotus eryngii. Today, I will share with you a hot dish in the hotel, the drying method of Pleurotus eryngii. Let me explain it to you in detail.

Practice of cultivating Pleurotus eryngii in dry pot

Preparation of ingredients: wash Pleurotus eryngii and tear it into long strips, slice pork belly, shred onion and put it in the bottom of the dry pot, slice green pepper and garlic for later use.

Start cooking: pour a proper amount of oil into the pot, pour Pleurotus eryngii when the oil temperature rises to 70%, continue frying on medium heat until the skin is crisp and golden yellow, and take out the oil control.

Leave the bottom oil in the pot, pour pork belly and stir-fry the fat, add green pepper and garlic slices and stir-fry, add soy sauce, dry pot sauce, salt, monosodium glutamate and chicken powder to taste, and add a little sugar to taste. Pour in Pleurotus eryngii and stir well, then pour it on the onion.