Amorphophallus Pleurotus eryngii
-Materials-
Konjak Tofu 500g, 1 Pleurotus eryngii
1 piece of ginger, an appropriate amount of dried chili peppers
Appropriate amount of edible oil, 1 tablespoon of Doubanjiang
1 spoonful oyster sauce, 1 spoonful soy sauce
1 spoonful of vinegar, a little bamboo salt vegetable and fruit powder.
-Practice-
1. Boil large pieces of konjac tofu first, cook until hard, remove and drain to let cool, then cut into thin shreds, cook again, cook thoroughly, drain and set aside;
2. Mince ginger, shred dry chilli, and cut Pleurotus eryngii into thin pieces for standby;
3. Heat the wok with oil, stir fry the konjac tofu shreds, stir fry until the water is dry and the surface is crusty, then remove and set aside;
4. In another oil pan, stir the onion, ginger and chili shreds into the pan, add Doubanjiang, vegetable oyster sauce, soy sauce and vinegar, and then add a tablespoon of water to mix evenly;
5. First stir fry Pleurotus eryngii, until Pleurotus eryngii becomes soft, pour in Konjak bean curd shreds and continue to stir fry, add vegetable and fruit powder as required;
6. Then stir fry until the juice is collected, and when the water evaporates to dryness, it can be taken out of the pot.
