Pleurotus eryngii in tomato sauce-You Are Foodie

By Jennifer
43

Pleurotus eryngii in tomato sauce

Family members like the sour and sweet taste of tomato juice and the crisp and tender taste of Pleurotus eryngii.The almond abalone mushroom in tomato sauce cooked with the combination of the two makes the family enjoy the crisp and tender taste while tasting the sweet and sour taste. It is a delicious dish loved by the family.

Main Ingredients

Pleurotus eryngii 400g

Auxiliary Ingredients

Scallion and ginger appropriate amount
green pepper A moderate amount of
White sugar appropriate amount
ketchup appropriate amount
monosodium glutamate appropriate amount
salt A moderate amount of
oil appropriate amount

1. When the Pleurotus eryngii is oiled before being put into the vegetables, the nutrients can be fully volatilized.2. Tomato sauce with a little sugar can make the dishes taste better.

Step 1 . Wash the Pleurotus eryngii thoroughly.

Step 2 . Cut Pleurotus eryngii into slices.

Step 3 . Wash the green pepper and cut into pieces.

Step 4 . Heat up the oil pot, put the Pleurotus eryngii into the pot, oil it and remove it.

Step 5 . Heat up the oil pot, put green peppers into the pot, and then put them out after being oiled.

Step 6 . Start the oil pot again, put the scallions and ginger into the pot and stir fry until fragrant

Step 7 . Stir fry tomato sauce.

Step 8 . Stir fry until the oil and ketchup blend together, and stir fry the Pleurotus eryngii in the pot.

Step 9 . Stir fry with sugar.

Step 10 . Stir fry with salt and monosodium glutamate.

Step 11 . Stir fry green peppers.

Step 12 . Stir well and serve.

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