Garlic moss and Pleurotus eryngii are all I love to eat, and they are all less watery ingredients. They can be cut into small dices and fried for a little longer. Recently, I don’t like the lightness of the lotus pond, and I’m fascinated by the thick red sauce.
Wash the garlic moss, first cut off the roots and touch the outside part. Recently, the garlic moss I bought is relatively tender. The part of the garlic moss flower only removes the dry part of the pointed tip. The garlic moss flower is very delicious, and then cut into A section of about two centimeters, a short point to taste, cut into shorter grains.
Wash the Pleurotus eryngii, first cut into strips of about 1.5 cm in cross section, and then cut into cubes.
Ginger washed and peeled off the skin and shredded. Cut the garlic cloves to the buttocks and cut a few knives at will.
When the wok is hot, the amount of oil in the cooking is increased. When the temperature of the oil is hot, the peppercorns and peppercorns are smashed into small fires, and the taste of the peppers and peppers is made out. Then the ginger and garlic are sautéed. Adjust the medium heat, and sauté the chopped garlic and oyster mushrooms. Pleurotus eryngii will start to absorb oil, the pot will dry out, insist on frying for a while. Pleurotus eryngii and garlic moss will spit out the water. At this time, put white sugar, stir fry evenly and put it into soy sauce, the color will become deeper. Stir fry for a while, then add salt. Because the soy sauce is salty, the amount of salt in the back should be tasted according to the taste of each individual. Pleurotus eryngii is more salty than garlic.
After patiently sizzling in the middle of the fire, the garlic moss and the oyster mushroom are a little bit squirted.
The original recipe was used by the old, because it was more and more affected in Shanghai during that time. However, in order to make the dishes beautiful, it was changed to soy sauce.