How to cook shredded Pleurotus eryngii with cold sauce is essential for next meal?

Pleurotus eryngii has thick pulp and crisp texture, especially its stalk is dense, solid and milky white, which is completely edible. Moreover, the handle is more crisp and refreshing than the lid, so it is called "King of Pleurotus ostreatus" and "Pleurotus eryngii", which has pleasant almond fragrance and tastes like abalone. There is also the reputation of "delicious boletus on the grassland", which shows that it tastes delicious. But also rich in nutrition, which can improve human immunity, prevent cancer and promote digestion and absorption. Suitable for cooking, soup and cold salad.

Today, let's make a cold Pleurotus eryngii. Eating only Pleurotus eryngii may taste a little bland, so I added two eggs to add some flavor. Fried eggs taste more fragrant, and with the smell of chopped pepper and garlic, the spicy taste stimulates the taste buds and makes people have an appetite. They are finished in three minutes! It can be seen that the taste is good. Let's take a look at the specific practice ~

food

Pleurotus eryngii, two eggs, two eggs.

step

1, Pleurotus eryngii is washed first, and then directly torn into strips. Boil water in a pot, add a little salt, add Pleurotus eryngii after boiling, blanch for 2 minutes, then take out Pleurotus eryngii and put it on a plate, let it stand and let it cool for use.

2. Beat two eggs in a small bowl, stir, pour a little oil after the pot is hot, and then fry the egg liquid into egg skin. After the egg liquid is solidified, turn over and fry. After frying, take out the pan and put it on the plate.

3. Cut a little minced garlic into a bowl, add a little chopped pepper, a little white sesame seeds, then pour in hot oil to stimulate the fragrance, add 1 tablespoon oyster sauce, 2 tablespoons soy sauce, a little sugar and salt, and stir well with a spoon.

4. After the egg skin is cooled, roll it up and cut it into shredded eggs; Air-cool Pleurotus eryngii, squeeze out the water, put it in a big bowl, put the shredded eggs together, then pour in the prepared sauce, stir it evenly with chopsticks, so that both Pleurotus eryngii and shredded eggs are stained with the sauce, then serve on a plate, and finally decorate with chopped green onion. A very delicious cold Pleurotus eryngii is ready.

The Pleurotus eryngii made by this method is very delicious, appetizing, serving and delivering wine is also good. Adults and children at home like it very much, and the method is simple and does not require too many skills ~