The "meat dish" in the vegetable world is delicious for anyone to cook!

(End of story waiting for you)

Pleurotus eryngii meat is tender, fresh and tender in taste, fragrant in taste, rich in nutrition, and never greasy after eating. Cooking methods are also diversified, suitable for frying, burning, braising, stewing soup...

With sweet and sour to make pleurotus eryngii more delicious, very appetizing, chewing up is also very taste.

It is not greasy to eat at all. Children who do not like vegetables will also like it. It is sour, sweet, nutritious and delicious.

ingredients

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Pleurotus eryngii, brown sugar, vinegar, flour, black pepper

[Practice]

- STEP 1 -

Wash and cut pleurotus eryngii

- STEP 2 -

Place in a plate and sprinkle with salt and pepper.

- STEP 3 -

Grasp evenly with your hands and let stand for about 10 minutes to let it taste

- STEP 4 -

Drain with absorbent paper to absorb excess water

- STEP 5 -

Mix flour and water.

- STEP 6 -

Cover the marinated pleurotus eryngii with batter

- STEP 7 -

Heat the oil to 70%. Add the mushroom strips.

- STEP 8 -

fry slightly yellow, remove and drain oil for later use

- STEP 9 -

Brown sugar, vinegar and water in equal proportions, stir well

- STEP 10 -

Put the sweet and sour juice into the pan and boil. Add a little starch to thicken the soup.

Pour the fried oyster mushroom strips into the pan and stir well.

The sweet and sour "vegetarian tenderloin" is soft and tender inside, which surpasses the taste of meat.

The key to this dish is sweet and sour juice, which should be in the right proportion. White sugar can be used instead of brown sugar.

Sweet and sour sauce according to the number of pleurotus eryngii to put, not too much nor too little, to each piece of pleurotus eryngii are wrapped in sauce and not too much juice is appropriate.

It snowed...

How can we not have a snowball fight!