You don't need to be too smart to eat Pleurotus eryngii. Taste the natural apricot fragrance of Pleurotus eryngii, and its texture is elastic. Roasted Pleurotus eryngii with sauce is one of the representatives of mushroom cuisine.
Pleurotus eryngii is a precious food with various cooking methods and rich nutrition. It often appears in China, Japanese and Korean dishes, but it originated from the Mediterranean coast.
King Pleurotus ostreatus is the English name of Pleurotus eryngii, which is literally translated as "Emperor Pleurotus ostreatus" in Chinese, and its fat and delicious taste is vividly on the paper.
This time, the cooking of Pleurotus eryngii is very simple, inspired by Korean vegetarian dishes. Please note that it is a vegetarian, not a vegetarian, because there is honey in the sauce, which is not a vegetarian category, and honey does not contain blood and animal meat tissue, so vegetarians can choose.
1) Cut the colored pepper into small particles for later use. The colored pepper is mainly used for decoration. The pine nuts are wrapped in oil paper and pressed into powder with a rolling pin for later use.
2) Remove the roots of Pleurotus eryngii, cut it in half, and draw a cross knife pattern on the oval surface, which is convenient for eating. Prepare a pot of boiling water, blanch the cut Pleurotus eryngii for about 1 minute until it is cooked, pick it up, put it in a prepared pot of cold water for cooling, and then use kitchen paper to absorb excess water for later use.
3) Mix all seasonings in the sauce table evenly for later use.
4) Put a proper amount of oil in a hot pot and fry Pleurotus eryngii until both sides are slightly golden. Spread the sauce evenly on Pleurotus eryngii and fry it until it is fragrant. Dish, sprinkle with colored pepper, and serve.