Pleurotus eryngii

250 grams

condiments

sesame oil

Proper amount

salt

Proper amount

Light soy sauce

Proper amount

refined sugar

Proper amount

Bruised ginger

Proper amount

garlic

Proper amount

Chopped onion

Proper amount

capsicum annum fasciculatum

two

vinegar

Proper amount

step

1. Chop onion, ginger and garlic, and cut millet pepper into small rings for later use.

Cleaning Pleurotus eryngii

3. Put Pleurotus eryngii in a steamer.

4. Steam over high fire for 8- 10 minutes (depending on the number of Pleurotus eryngii).

5. When steaming Pleurotus eryngii, prepare cold sauce. Pour in the right amount of sesame oil first.

6. Add the right amount of soy sauce

7. Appropriate amount of vinegar (rice vinegar, white vinegar and aged vinegar are adjusted according to personal taste), and rice vinegar is generally used.

8. Add the right amount of salt

9. Proper amount of sugar

10. Stir well for use.

1 1. Take out the steamed Pleurotus eryngii and leave it for a while.

12. When steaming Pleurotus eryngii, some juice will come out, which is original, so I added it to the sauce.

13. When the Pleurotus eryngii is not scalded, cut the Pleurotus eryngii into strips with similar thickness.

14. Put the sliced Pleurotus eryngii into the plate.

15. Add onion, ginger, minced garlic and millet pepper.

16. Pour in the prepared sauce and mix well.

17. Enjoy it.

skill

1, "steaming" is the key to this dish. "Steaming" can retain the original flavor of Pleurotus eryngii to the maximum extent. If you cook with water, it will lose the umami flavor of some ingredients. ?

2, seasoning can be adjusted according to their own preferences, millet pepper is very spicy, do not like it can be omitted directly.