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\”Pleurotus eryngii, there is an almond flavor, the meat is thick, the meat is thick, and the meat is thick, and the meat is thick, and the meat is thick. The taste is tender, the taste is fragrant, and the nutrition is rich. The salted Pleurotus eryngii mushrooms are eaten in a restaurant in a foreign country. This dish brings me a surprise on the taste buds, so after returning home, I was eager to try it. For the first time It failed to make a good flavor later. What I saw now is the result of my trial. \”
Cut the pork on the meat, chop it into minced meat, add an appropriate amount of salted chicken powder , Cooking wine, oyster sauce, raw powder, dried mushroom slices, green onions, ginger mixing together for later use. Pleurotus eryngii is cut into thick thicknesses with uniform thickness.
2 Then the eryngii mushroom is cut into two connected clamps, and then fills the stirred meat fillings to Pleurotus eryngii clip.
3 Put the electric cooker into the oil, then put it in Pleurotus eryngios Add an appropriate amount of cooking wine and water while frying.
4 Put on the plate and sprinkle with sesame seeds.
Pleurotus eryngii ’s purchase skills: 1 Look at the bacteria cover.The lid is a round dish, with a silk -like luster on the surface. It is smooth, dry, and open. It is better than 3 cm in diameter. Such Pleurotus eryngii feels the best.
2. Look at the bacteria fold.The bacteria pleated should be arranged dense, the color should be milky, the edges and sides are flat, and there are small bacteria folds.3. Look at the stalk.First look at the fiber on the surface. Too rough represents that it is too old. Excessive rules represent too tender and less bite. The stalk is about 10 cm. Finally, the color is milky and smooth, and the flesh is thick.