Cooking Steps

Hand shredded Pleurotus eryngii in cold sauce

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
Auxiliary Ingredients
Seasonings
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.
-- Cooking Steps --
Hand shredded Pleurotus eryngii in cold sauce
Step 1 . A collection of main ingredients.
Hand shredded Pleurotus eryngii in cold sauce
Step 2 . Rinse Pleurotus eryngii, tear or cut into thin strips.
Hand shredded Pleurotus eryngii in cold sauce
Step 3 . Cut red pickled peppers and shallots into about an inch long sections.
Hand shredded Pleurotus eryngii in cold sauce
Step 4 . First mix a sauce. Take a small bowl and add 1.5 tablespoons of soy sauce first.
Hand shredded Pleurotus eryngii in cold sauce
Step 5 . Half a tablespoon of oyster sauce.
Hand shredded Pleurotus eryngii in cold sauce
Step 6 . 2 tablespoons rice vinegar.
Hand shredded Pleurotus eryngii in cold sauce
Step 7 . 1 tablespoon sesame oil. Then stir well.
Hand shredded Pleurotus eryngii in cold sauce
Step 8 . Boil a pot of water. After the water boils, add apricot mushrooms and boil for 2 minutes.
Hand shredded Pleurotus eryngii in cold sauce
Step 9 . Then cook with shredded red pickled pepper for one minute.
Hand shredded Pleurotus eryngii in cold sauce
Step 10 . Scoop up Pleurotus eryngii and shredded pepper and cool them in ice water.
Hand shredded Pleurotus eryngii in cold sauce
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.
Hand shredded Pleurotus eryngii in cold sauce
Step 12 . Sprinkle with scallions.
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