Stir-fried king oyster mushrooms with walnut kernels

Overview

Pleurotus eryngii has an almond aroma, thick and tender meat, and is rich in nutritional value. Each hundred grams contains 31 calories of carbohydrates, 8.30 grams of fat, 0.10 grams of protein, and 1.30 grams of protein. It contains all 8 kinds of amino acids necessary for the human body. It has the functions of lowering blood fat and cholesterol, promoting digestion, strengthening immunity, and preventing cardiovascular diseases. Served with brain-boosting walnut kernels, as well as some corn and peas, the comprehensive nutrition of this dish is higher and more reasonable

Tags

• vegetarian dishes
• corn kernels
• cucumber
• king oyster mushroom
• pea grains
• walnut kernels
• salt
• tomatoes

Ingredients

Steps

1. 1 I chose wild pecan kernels and soaked them in water for half an hour in advance to make them crispy and tender

   

2. 2 Wash and dice Pleurotus eryngii mushrooms

   

3. 3 The corn kernels and pea kernels are both cooked, the cucumbers are cut into cubes, and only the skin and flesh of the tomatoes are cut into cubes. Soak the walnut kernels and take them out

   

4. 4 Add chicken stock to the pot, add 2 grams of salt and 2 grams of pepper

   

5. 5 Add the king oyster mushrooms and bring to a boil over high heat, then lower the heat and cook for about 3 minutes to allow the king oyster mushrooms to take in the flavor, then add 10g of oil,

   

6. 6 Add corn and walnut kernels and cook for 1-2 minutes

   

7. 7 Finally add peas and cucumbers

   

8. 8 A little water starch to thicken the soup so that the ingredients can be coated in the soup

   

9. 9 Add the diced tomatoes and turn off the heat

   

10. 10 Stir evenly and serve.