Braised Pleurotus eryngii in brown sauce
Pleurotus eryngii cooked in this way is more delicious than meatThe New Year is coming. What will you have for your dinner? Not only meat, but also some vegetables and fungi. The nutrition is balanced. It's no worse than meat. It's salty, sweet and toothy. It's made with the flavoring of Vermicelli's ice-sugar braised sauce. It doesn't have to be so troublesome to fry the sugar. It's simple and easy to do. It's just the cooking magic weapon of the lazy people like Xiaobai and me in the kitchen. Add a green and red pickled pepper. The color is beautiful and suitable for the Spring Festival. It is not spicy at all.1. For braised Pleurotus eryngii, cut it into large pieces or thick pieces, not too thin. Thin slices or shreds are suitable for stir-frying.2. Stir-fry the green and red pickled peppers with a small amount of oil until they are broken, so that the color is bright and the taste is crisp. Then return to the pot and stir for a while.3. Finally, if there is a lot of soup left, you can turn it on a little larger and close it. Be careful not to close it too dry. It is delicious.
Step 1 . Main materials are ready.
Step 2 . Apricot mushrooms can be washed and cut into hobs, or thick slices, as you like.
Step 3 . Wash and cut ginger, garlic and pepper.
Step 4 . Heat the pot, pour in a small amount of oil, stir fry the green and red pickled peppers until they are broken, and then take up.
Step 5 . Pour the oil of the normal stir-frying vegetables into the pot, and then add ginger and garlic until fragrant.
Step 6 . Pour in Pleurotus eryngii and stir-fry until slightly burnt.
Step 7 . Pour in a bowl of water, then pour in the sauce seasoning of rock sugar braised in brown sauce, mix well, cover and boil over high heat, turn to low heat and simmer for five minutes.
Step 8 . Taste the taste and add proper salt to taste.
Step 9 . Pour in green and red pickled peppers and stir for another minute or two, then you can get out of the pot.
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