“Pleurotus eryngii is rich in nutrition, rich in protein, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc. It can improve the immune function of human body. It has anti-cancer, hypolipidemic, gastrointestinal moisturizing and cosmetic effects. It is rich in a variety of amino acids needed by the human body. It is a kind of fungus with high nutritional value. It also has a taste like abalone, so it is deeply loved by me.At home on weekends, I had nothing to do, baked this dried apricot and abalone mushroom with sandtea sauce as a pot opera snack. ~Hey hey, I really like it. It’s also good to eat with porridge.
|Pleurotus abalone||Appropriate amount|
|Tea sauce||Appropriate amount|
|soy sauce||Appropriate amount|
|Oyster sauce||Appropriate amount|
|Thick chilli sauce||Appropriate amount|
|time consuming||Twenty minutes|
Wash and drain Pleurotus eryngii. Tear Pleurotus eryngii into shreds with toothpicks.You can use big almond and abalone mushrooms. I use this small one.
Prepare all the sauces you use, but don’t put any pepper if you don’t like it.If you like something saltier, you can add more oyster oil.
Add King’s Sauce.
Pour other sauces into shredded apricot and abalone mushrooms.
Mix it evenly with hands or chopsticks so that each shredded apricot and abalone mushroom is evenly covered with sauce.
Spread oil paper in the baking pan and lay shredded apricot and abalone mushrooms on the baking pan.Open the hot air mode 150 degrees for 30 minutes or so, take out the turning surface, and bake at 140 degrees for 30 minutes until the shredded apricot and abalone mushroom dries slightly.In the last 20 minutes, remember to flip it regularly to heat it evenly.Temperature and time are for reference only. Please adjust your temper according to your oven.