Recipe: Pleurotus eryngii

Home Cooking Recipe: Pleurotus eryngii


Pleurotus eryngii, the texture is crisp and tender, especially the stipe tissue is dense, firm, milky white, can be eaten all, and the stipe is more crispy and refreshing than the cap, known as "Pleurotus ostreatus", "dried mushroom", with The aroma of almonds and the taste of abalone are suitable for preservation and processing, and are popular among people. The flesh is thicker like abalone, hence the name Pleurotus eryngii. Japan is called "snow mushroom". Pleurotus eryngii is rich in nutrients, crisp in texture, excellent in taste and unique in flavor. Therefore, it has the reputation of "good boletus on the grassland". Pleurotus eryngii is rotted and parasitic on the roots and surrounding soils of the umbelliferous plant thorns and celery. It is naturally distributed in Italy, Spain, France, Germany, Czechoslovakia, Hungary, the former Soviet Union, Morocco, India, Pakistan, China's Xinjiang and western Sichuan. It is a high-quality meat of high quality in the mountains, grasslands and deserts. agaric. Pleurotus eryngii is rich in nutrients, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. It can improve the body's immune function and has anti-cancer, hypolipidemic, gastrointestinal and cosmetic effects. Pleurotus eryngii has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, enhancing immunity, and preventing cardiovascular diseases. Pleurotus eryngii is suitable for frying, roasting, braising, stewing, soup and hot pot. It is also suitable for western food. Even if it is a cold salad, the taste is very good. After processing, the taste is crisp and tough, white to milky yellow, appearance. it is good. Beautiful Pleurotus eryngii, a special refreshing salad, is very suitable for the cold dishes on the Chinese New Year table.



  1. Wash the Pleurotus eryngii and steam it for about 8 minutes in the pot.

  2. Take out, stay cool

  3. Wear disposable gloves and tear the Pleurotus eryngii into strips

  4. Add a little salt, sugar, minced garlic, sesame oil, sprinkle with black pepper, add a spoonful of seafood sauce, mix well, sprinkle with chopped green onion


1. Pleurotus eryngii should not be cut with a knife, but should be torn into strips by hand so that it does not drain the juice inside. 2. Because you put the seafood sauce, you don't need to put the chicken.

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