Food Circle Plug-in Emperor

Zhang Jinyu obviously didn't realize his shortcomings.

He happily followed Fu Yu's side.

"Fu Chu, can this Pleurotus eryngii mushroom taste like abalone?"

Fu Yu cut the washed and dried Pleurotus eryngii crosswise into thick slices, and then cut each slice with a cross knife on both sides.

While changing the flowers, he said casually: "This dish is not difficult to make. If you want to eat it, I will make another one when I have nothing to do in the afternoon. Anyway, I don't know what to eat for lunch."

Today it's their turn to arrange lunch.

Although there are many kinds of dishes in the store, the ingredients that can be used are limited, and the patterns that can be cooked are naturally limited.

Whether they can eat hard dishes depends on whether customers return the dishes halfway through the day.

As for ordinary home cooking, there is nothing to look forward to eating every day.

Zhang Jinyu laughed: "Great! Fu Chu, then you do more, I will find time to prepare the king oyster mushrooms in a while."

Fu Yu didn't know whether to laugh or cry, and nodded: "Okay!"

He proceeded to cook three cups of Pleurotus eryngii.

Cut the garlic into small pieces, slice the ginger, cut the chili into sections, and cut the shallot into sections for later use.

Add an appropriate amount of sesame oil to the pot, add sliced ​​ginger and stir-fry until fragrant, then add the chopped Pleurotus eryngii, and stir-fry evenly.

Add garlic, sugar, and sesame oil to the pot and continue to stir-fry.

Zhang Jinyu stretched out her head to look at it seriously, and couldn't help but ask: "Fu Chu, how did you mix these three cups of juice? It's so delicious!"

While shaking the spoon, Fu Yu said, "Actually, the three cups of juice are blended with rice wine, sesame oil and soy sauce."

Stir-fry is almost done.

Add an appropriate amount of soy sauce, sake, and an appropriate amount of water to the pot, and simmer for a while.

Simmering like this can cook out the gelatin.

Increasing bubbling indicates that the gelatin is cooking out.

When the water in the wok is about to dry up, add an appropriate amount of black sesame oil and basil leaves and stir-fry evenly.

To dry the ingredients in the frying pan as much as possible,

Then more water will be precipitated later to affect the taste.

Put the black sesame oil into the casserole, and then continue to add the scallions, peppers, and basil leaves, and stir-fry until the aroma is released.

Pour the Pleurotus eryngii mushrooms from the frying pan into the casserole, sprinkle with basil leaves, cover the pot and drizzle with 1 spoon of sake and simmer.

Fu Yu turned his head and saw Zhang Jinyu's curious expression, and said with a smile: "Drinking sake can increase the aroma, but you must pay attention to the amount, 1 spoon is enough."

Zhang Jinyu nodded receptively.

The electronic reminder rang again:

[Please proceed to the next cooking item: Xiangnan "eel shreds\