Health benefits
Pleurotus eryngii: low protein
Luncheon meat: maintain skin and mucous membrane health
Ingredients
Pleurotus eryngii ( 170g ) | Luncheon meat ( 35g ) |
Chopped green onion ( 3g ) | Minced garlic ( 5g ) |
Green pepper ( 10g ) | Red bell pepper ( 10g ) |
Steamed fish soy sauce ( 1 spoon ) | |
Salt ( appropriate amount ) | Chicken essence ( appropriate amount ) |
Water starch (appropriate amount) |
How to steam Pleurotus eryngii with luncheon meat
1.Picture of finished product.
2. Dice the luncheon meat, dice the green onions, mince the garlic, green and red peppers end.
3. Wash and cut the king oyster mushrooms into long strips and place them on a plate.
4. Boil water in a pot, add king oyster mushrooms, and steam for five minutes on high heat.
5.When the time is up, take out the plate and pour the soup into the bowl.
Adjust the sauce: Add cooking wine, steamed fish soy sauce, salt and chicken essence to the water starch bowl and stir well.
6. Pour oil into the pot and heat it up, add chopped green onion, minced garlic and luncheon meat Sauté until fragrant.
7. Pour in the prepared juice and king oyster mushroom soup and bring to a boil.Sprinkle in green and red pepper powder and mix well.
8.Pour the gravy on the surface of the king oyster mushrooms.
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