Hand shredded Pleurotus eryngii in cold sauce-You Are Foodie

By Ingrid
37

Hand shredded Pleurotus eryngii in cold sauce

It's so hot recently that I don't want to eat or cook. I try to make some simple and appetizing dishes every day. Today, I'll have a cold hand shredded Pleurotus eryngii. It tastes salty and sour. It's delicious and not afraid of being fat. If you like hot and sour taste, you can add some millet pepper.

Main Ingredients

Pleurotus eryngii 1

Auxiliary Ingredients

Shallot 3
Red pickled pepper Half

Seasonings

Sesame oil 1 tabletsp
Weidamei fragrant rice vinegar 2 tabletsp
Weidamei oyster sauce Half a tabletsp
Vedami first pressed raw soy sauce 1.5 tbsp

1. Red pickled pepper is left over from other dishes, plus it is to look good. If you like hot and sour taste, you can use millet pepper.2. Seasoning can be adjusted according to your preferences.

Step 1 . A collection of main ingredients.

Step 2 . Rinse Pleurotus eryngii, tear or cut into thin strips.

Step 3 . Cut red pickled peppers and shallots into about an inch long sections.

Step 4 . First mix a sauce. Take a small bowl and add 1.5 tablespoons of soy sauce first.

Step 5 . Half a tablespoon of oyster sauce.

Step 6 . 2 tablespoons rice vinegar.

Step 7 . 1 tablespoon sesame oil. Then stir well.

Step 8 . Boil a pot of water. After the water boils, add apricot mushrooms and boil for 2 minutes.

Step 9 . Then cook with shredded red pickled pepper for one minute.

Step 10 . Scoop up Pleurotus eryngii and shredded pepper and cool them in ice water.

Step 11 . Drain the dried Pleurotus eryngii and pickled pepper shreds, put them on a plate, sprinkle with the previously mixed sauce, and mix well.

Step 12 . Sprinkle with scallions.

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