Fish-flavored King Oyster Mushroom

Overview

Pleurotus eryngii, also known as Eryngium eryngii and Pleurotus eryngii, is an edible mushroom that grows in the Mediterranean region of Europe, the Middle East and North Africa, but also grows in some parts of Asia. In English, this mushroom is commonly known as the king trumpet mushroom, French trumpet mushroom and king oyster mushroom; it is also called エリンギ in Japanese. Pleurotus eryngii has a thick white fleshy stipe and a small brown cap. Known as the king of oyster mushrooms and scallop mushrooms, it has a pleasant almond aroma and abalone-like taste. It is suitable for preservation and processing, and is deeply loved by people. Pleurotus eryngii has very high nutritional value. It is rich in protein and eight essential amino acids. Regular consumption can effectively improve human immunity. King oyster mushrooms are delicious, with the crispy texture of abalone and the fresh aroma of almonds, hence the name king oyster mushrooms. The difference between king oyster mushrooms and other general varieties of oyster mushrooms, shiitake mushrooms, copri mushrooms, etc. is that they are tightly organized and elastic, and can be stored longer than ordinary mushrooms after picking.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• balsamic vinegar
• chicken powder
• doubanjiang
• edible oil
• ginger powder
• king oyster mushroom
• old soy sauce
• soaked fungus
• sugar
• zanthoxylum bungeanum
• chopped green onion
• minced garlic

Ingredients

Steps

1. 1 Tear king oyster mushrooms into thick shreds by hand and set aside

   

2. 2 Shred the soaked fungus, mince ginger and garlic, mince bean paste, and set aside Sichuan peppercorns. Prepare a small bowl, pour half a bowl of water, add one and a half teaspoons of dark soy sauce, two teaspoons of sugar, one teaspoon of balsamic vinegar, and one-third of a teaspoon of chicken powder, mix well and set aside

   

3. 3 Pour an appropriate amount of water into the pot and bring to a boil over high heat. Cook the king oyster mushrooms for two minutes, remove and set aside

   

4. 4 Pour an appropriate amount of oil into the pan and heat it until it is 70% hot. Saute the Sichuan peppercorns until fragrant, remove and discard

   

5. 5 Add bean paste, minced ginger, and minced garlic and stir-fry until fragrant

   

6. 6 Add fungus and stir-fry for two minutes

   

7. 7 Add king oyster mushrooms and stir-fry together

   

8. 8 Pour in the prepared sauce, bring to a boil over high heat and cook for two minutes. Add in the chopped green onion

   

9. 9 Mix a little cornstarch into water, then mix it up and it's ready to serve

   

10. 10 Finished product

    

11. 11 Finished product