Preparation materials: 300g Pleurotus eryngii, 10g line pepper, proper amount of pepper, 5g chopped green onion, 10g soy sauce, 15g oyster sauce.
1. Cut Pleurotus eryngii into strips, mince the line pepper, and mince the millet pepper.
2. Put oil in the pan, pour in the Pleurotus eryngii, stir fry until the color changes.
3. Add soy sauce and oyster sauce, stir well.
4. Pour in string pepper and millet pepper, stir well.
5. Pour in chopped green onion and stir well.
Pleurotus eryngii is nutritious, rich in protein, carbohydrate, vitamins, calcium, magnesium, copper, zinc and other minerals, which can improve the immune function of the human body. The human body has the functions of anti-cancer, reducing blood fat, moistening the intestines and stomach, and beautifying.
The surface of Pleurotus eryngii is glossy. The cap of Pleurotus eryngii is round and dish shaped, the surface is shiny, smooth and dry, and the diameter is 23cm. This kind of Pleurotus eryngii has the best taste. If the fiber on the surface of the stipe is too thick, it means that it is too old, too detailed, too tender, and less chewy. Finally, it is required that the meat of Pleurotus eryngii should be plump and the stipe should be white.