Why did Pleurotus eryngii get the achievement of King of Oyster Mushrooms ?

Unlike other ears, the oyster mushroom is exceptionally thick – and you'll know it when you go to the supermarket or farmer's market and see it alongside other mushrooms. The king oyster mushroom is the largest of the entire genus Oyster mushroom, which has earned it the title of "king oyster mushroom", although its flavor and texture are not as similar to those of oyster mushrooms.

The main edible part of the oyster mushroom is the thick "stalk" of the fruiting body, while the small, thin "umbrella" is dispensable.

Because only the king oyster mushroom can deserve it.

Probably the harmonic sound is related to the king oyster mushroom, oyster mushroom king.

The nutritional value of new mangoes is very high.

This is because the nutritional value is relatively high.

Pleurotus eryngii is native to the Mediterranean coast, Central Europe, West Asia and India, and is not distributed in China or even the whole of East Asia.

This is because the nutritional value is relatively high.

This is because it has a very high nutritional value.

Why is the oyster mushroom known as "".Oyster Mushroom King"What? It is shaped as:Bowling-sized, meatyFat and smooth, with its uniquenessAlmond scentwithThe taste of abaloneIt is deeply loved by the masses, and its nutritional value is also very rich and richProteinsCarbon washes water compoundsVitamins and minerals such as calcium, magnesium, copper, zinc, etcIt also contains a variety of essential for the human bodyAmino acids, also hasHypoglycemic, hypolipidemic, antiviralThe slippery function, thusEnhancedIntrahumanImmune function, reachedPrevent cancereffect.

Pleurotus eryngii mushrooms can be matched at will, both meat and vegetablesCarrots, potatoes, celeryStir-fry or saladFull of flavorRefreshing on the palate；Take a tour to judge the wax matchingPork ribs, beef and mutton, chicken wingsCooking together, even moreFresh on freshThe fragrance is overflowing, people can't help but move their index fingers.

What I bring to you today is:Dry pot oyster mushroomsYou don't need meat to make a delicious dish!

Dry pot oyster mushrooms

1.First of all, we prepare two oyster mushrooms, wash them and cut them in the middle, then tear them into long strips, and tear them out by hand, the edges are irregular, which makes it easier to absorb the seasoning and absorb the flavor.

2.A few strings of peppers, remove the stems, cut them into slices with an oblique knife, and then cut a little red pepper slices to match the color.

3.A few cloves of garlic, cut into slices, half an onion, cut into shreds, grasp with your hands, and place in a dry pot to cushion the bottom.

4.A piece of pork belly, beat off the pork skin, in order to cut a little better, pat it a few times with a knife, then cut it into thin slices, add some pork belly, and the dish is more fragrant.

5.Next, we fry the oyster mushrooms, pour vegetable oil into the pot, when the oil is burned to 60% hot, pour in the oyster mushrooms, turn on medium heat and fry them quickly for 30 seconds, and immediately pour them out to control the oil after the burnt edges are fried.

6.Heat the oil in the pot again, after the oil is hot, pour in the pork belly and stir-fry for 2 minutes, stir-fry the pork belly until fragrant, after the fat is fried, pour in the garlic slices, fry the garlic fragrance, add a handful of dried chili peppers, turn on low heat and stir-fry. Be careful not to fry the chili peppers, after smelling the spicy smell, add 10 grams of bean paste, 5 grams of spicy sauce, and stir-fry the red oil of the sauce.

7.Then pour in the oyster mushrooms and green and red pepper rings, turn to high heat and stir-fry for a while, after the green and red peppers are broken, add 2 grams of salt, 1 gram of chicken powder, 1 gram of pepper, a little sugar to enhance the freshness, 5 grams of light soy sauce, turn on high heat, quickly stir-fry to dissolve the seasoning, and then pour in chili red oil to brighten the color, and then put it on the plate.

Technical Highlights:

1.When frying oyster mushroomsThe oil temperature should be a little higherto make moisture insideRapid evaporationand at the same time preventInhaling too much oiland eat even moreFirm and smooth

The pork belly must be stir-fried thoroughlyLardIn this wayThe finished dish is more fragrant

.Bean pastewithSpicy sauce, is the flavor of this dishCriticalBe sure to fry it thoroughlyRed oil, bothSalty, master the seasoning wellThe amount of salt

Well, this spicy dry pot oyster mushroom is ready, if you like it, try it!

Pleurotus eryngii

Pleurotus eryngii is very popular among people because of its effects of lowering cholesterol, promoting gastrointestinal digestion, enhancing immunity, preventing cardiovascular disease, etc., it is a new variety of rare edible mushrooms that is medicinal, dietary therapy, and is known as "King of Oyster Mushrooms" and "Dried Shellfish Mushrooms".