Different from ordinary mushrooms, oyster mushrooms have a meat-like thick taste, and after soaking in sauce, they look and flavor very similar to abalone or kidneys, but the price is more affordable and easy to preserve, so it is loved by many mothers and has become a common ingredient on the table at home.
Simple cooking is very delicious king oyster mushrooms, in addition to stir-fried, three cups, golden sand, is also very suitable for making hors d'oeuvres, the following 5 ways to sort out super simple, cold to eat is also very delicious king oyster mushroom dishes, the recent hot weather is just right for the table!
Sauce with oyster mushrooms
This sauce-pickled king oyster mushroom is salty and sweet, with a mild taste that the whole family loves!
Ingredient:
Pleurotus eryngii about 500 grams
1 bowl of bonito flakes (other substitutes for vegetarians)
Soy sauce 80ml
2 teaspoons of sugar
Method:
1. After cutting off the mushroom umbrella on the king oyster mushroom, put it into a container with the stem into the electric pot, do not add water to the inner pot, and add 1.5 cups of water to the outer pot to steam.
2. Add sugar and soy sauce to the bonito flakes, then pour in 150ml of boiling water and stir well, taste and test the color before considering whether to add salt and soy sauce to adjust.
3. Steamed oyster mushrooms, let them cool and cut them into slices about 0.5 cm thick, put them in an appropriate crisper box, strain out the bonito flowers with a net, soak them in sauce, and put them in the refrigerator for about 24 hours.
Tips: After a period of time, turn the oyster mushroom over so that it can be soaked evenly.
Pleurotus eryngii
Diced oyster mushrooms have a firmer and juicier texture than sliced ones, and the sauce with a sour flavor is tossed to make the flavor more refreshing!
Ingredient:
5~6 oyster mushrooms
Boito stock 200ml
2~3 tbsp bonito soy sauce
1 tablespoon black vinegar
A little sesame oil
Nine-story tart or coriander to taste
Method:
1. Cut the apricot mushroom hob into cubes.
2. Add the chopped apricot mushrooms to the stock and put them in the electric pot to steam, put a glass of water in the outer pot, and drain the stock after jumping.
3. Add the drained apricot mushrooms to bonito soy sauce, black vinegar and sesame oil, and finally sprinkle with coriander or crushed nine-layer tower and mix well.
Spicy oyster mushrooms
The sauce of spicy oyster mushrooms is salty and slightly spicy, appetizing and delicious, and the unpleasant mushroom flavor after pickling has also disappeared, so those who don't like to eat mushrooms may wish to try it!
Ingredient:
2 oyster mushrooms
1 sprig of coriander
Seasoning:
2 tbsp soy sauce
3 tbsp black vinegar
3 tbsp mirin
2 tbsp sugar
A little sesame oil
2 bay leaves
Method:
1. Cut the oyster mushrooms in pairs. Bring the oyster mushrooms to a pot with the convex side down, boil until the water boils, and turn over to accelerate the ripening. After blanching, take out and soak in ice water, cool down and drain for later use.
2. Start another pot, heat the pan and bring the soy sauce to a boil, then add other seasonings, peeled dried chili peppers and bay leaves, and heat to make the aroma of chili peppers come out.
3. Put the boiled sauce and oyster mushrooms into a container, refrigerate and marinate them in the refrigerator for 1 day, the oyster mushrooms will turn yellow-brown, and then slice them diagonally into slices and eat.
Basil oyster mushrooms
Fresh herbs and oyster mushrooms, fried and then roasted for a more intense flavor!
Ingredient:
300g king oyster mushrooms
3 fresh basil leaves
Liquor 15ml
Aged red wine vinegar 10ml
Method:
1. Remove the basil leaves from the basil stem and cut them into shreds for later use.
2. Turn on medium heat, pour in a little oil, fry the oyster mushrooms, pour in the finely shredded basil leaves and 15c.c. of white wine, fry until golden brown on both sides, and remove the oyster mushrooms.
3. Put it in an oven at 160 degrees Celsius, bake for 5 minutes, and drizzle with aged red wine vinegar to complete.
Garlic oyster mushrooms and asparagus
The crispness of the asparagus with the slightly biting king oyster mushrooms makes it taste richer, and the fragrant garlic sauce can highlight the sweet taste of the vegetables!
Ingredient:
1 small handful of fine asparagus
3 oyster mushrooms
Olive oil to taste
Salt a pinch of salt
Garlic sauce to taste
Method:
1. Wash and wipe off the oyster mushrooms, cut them into thin slices of about 0.3 cm, brush the surface with a thin layer of olive oil, put them in a frying pan, fry them slowly over medium heat until the surface is slightly charred and golden brown, and let them cool.
2. Reheat the pan, brush a thin layer of olive oil at the bottom of the pan, cut off and wash the coarse fiber of the asparagus root, put it in the pan, sprinkle a little water, cover the pot and simmer for about 20 seconds, open the lid when the surface turns oily and green, sprinkle with a little salt and mix well, then let the pot cool.
3. Arrange asparagus and oyster mushrooms on a plate, and put the garlic sauce on a plate. To taste, take oyster mushrooms or asparagus and dip them in garlic sauce.
Tip: Garlic sauce can be purchased in fresh supermarkets or homemade. The method is to put the garlic in the oven to bake until soft, take it out, add an appropriate amount of extra virgin olive oil, sea salt, etc., and put it in a juicer or conditioner to puree.