【Beijing】Fish-flavored Pleurotus eryngii
Overview
Mushrooms have always been considered to be very nutritious. Whether it is stir-fry, shabu-shabu, or soup, people like to choose mushrooms. In some scriptures of Taoism and Buddhism in my country, mushrooms are also listed as one of the delicious vegetarian foods. Among them, Pleurotus eryngii is one of the rare fungi that can be used as an edible tonic. In fact, I only saw king oyster mushrooms for sale in the market in the past few years. At first, when I bought it home, I simply fried it. The only feeling was that it was chewy and did not taste delicious. Until I made Kung Pao King Oyster Mushroom once, I felt that it was more delicious than meat dishes and it was not burdensome to eat. It seems that I didn’t choose the right approach before. Today I cooked it again using the fish flavor method, and the taste did not disappoint.
Tags
Ingredients
Steps
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Wash the king oyster mushrooms, shred the carrots, shred the fungus, shred the ginger, and slice the garlic.
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Tear the king oyster mushrooms into shreds by hand, it doesn’t need to be very fine.
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There is no oil or water in the pot, add the shredded king oyster mushrooms and stir-fry over medium heat.
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Stir-fry until the king oyster mushrooms become soft and watery, then turn up the heat and continue stir-frying.
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Stir dry the king oyster mushrooms and set aside.
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Make bowl of sauce. In a bowl, put one spoon of light soy sauce, one spoon of rice vinegar, one spoon of sugar, half a spoon of oyster sauce, half a spoon of dark soy sauce, and one spoon of water starch and mix them evenly.
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Heat oil in a pan, add garlic and ginger and sauté until fragrant.
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Add half a spoonful of chopped pepper and half a spoonful of Pixian bean paste and stir-fry until the red oil turns out. Add the shredded carrots and stir-fry until the carrots become soft.
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Add king oyster mushrooms and fungus, stir-fry evenly.
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Pour the prepared sauce into the bowl, stir well and remove from the pot.
