Accessories: soy sauce, salt, cooking wine, Jiang Mo, starch, soy sauce, sugar, chopped green onion and mushrooms.
1. Wash Pleurotus eryngii.
2. Cut into strips one centimeter square.
3. Soak mushrooms and cut them into strips.
4. Boil water in the pot, add Pleurotus eryngii and Lentinus edodes, blanch for 2 minutes, remove and drain.
5, burn oil in the pot, ginger and onion are fragrant.
6. Add mushrooms and fry for 2 minutes.
7. Add one tablespoon of soy sauce, one teaspoon of soy sauce, one tablespoon of cooking wine, a little salt and one tablespoon of sugar and mix well.
8. Add the right amount of water and cook it a little. If you are afraid it is not ripe enough, you can cover it and stew for a while.
9. Sprinkle appropriate amount of water starch before cooking.
skill
1, fresh mushrooms will taste better.
2. If there are colored peppers at home, you can put them in before thickening. This will make the finished product look better and taste better.
3. If you feel that the color is not enough when burning, you can add soy sauce as appropriate.