Pleurotus eryngii mushrooms are more fragrant than meat, the method is simple, the cost is only 5 yuan, and it is appetizing and delicious

 

 【Dish】: Kung Pao Pleurotus eryngii mushroom

[Cooking ingredients]: 1 oyster mushroom, 50 grams of peanuts, half a green pepper, half a red pepper, 1 green onion, 2 cloves of garlic, 2 slices of ginger, 1 spoon of bean paste, 1 spoon of soy sauce, 2 spoons of rice vinegar, 1 spoon of sugar, 1 spoon of cornstarch, half a bowl of water, appropriate amount of cooking oil.

【Cooking Steps】:

1. First of all, prepare the ingredients and seasonings for this kung pao chicken.

2. Clean the green onion, ginger and garlic and chop the minced pieces, clean the green peppers and red peppers, remove the seeds and cut them into cubes, and cut the king oyster mushrooms into cubes for later use.

3. Take a container, add 1 tablespoon of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of sugar, 1 tablespoon of cornstarch and half a bowl of water to the container, mix well.

4. Add water to the pot and boil, put the diced oyster mushrooms into the pot and boil softly, take out the cold water after the oyster mushrooms are cooked, and then put them into a container for later use.

5. Heat oil in a pot and stir-fry green onions, ginger and garlic until fragrant.

6. Add a spoonful of bean paste and stir-fry together, pour the diced green and red peppers into the pot and fry until broken.

7. Put diced oyster mushrooms, stir-fry for a while, and then pour all the sauce into the pot.

8. Collect the juice over high heat, pour the peanuts into the pot when the soup in the pot is about the same, and then you can put it on the plate after mixing evenly, the taste of the oyster mushroom is super good, the taste is relatively rich, the more the peanuts are chewed, the more fragrant the peanuts are, the taste of green and red peppers is refreshing, the oyster mushroom is tenacious, it is addictive to eat, and interested friends come to try it

【Cooking Tips】:

1. Blanch the oyster mushrooms in advance, stir-fry them and then fry them in the pot