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Dried Pleurotus Eryngii,ganxingbaogu,Pleurotus Eryngii,King Oyster Mushroom,King Trumpet Mushroom,Button Mushroom,Mushroom,Eryngii (1000grams)

$69.99

Dried pleube eryngii is solitary or communal fruiting body. The cap is 2-12cm in diameter. It is arcuate when young, shallow concave, round or fan-shaped when mature, and funnel-shaped in late stage. The surface has silky luster, smooth, dry; Pale grayish inky when young, light brown (or yellowish-white) when mature, often radiating black-brown stripes around the center; Lid margin inrolled when young, gradually flat as mature. Fungus meat white, almond flavor, no milk secretion; Bacterial fold downward, dense, slightly wide, milky white, smooth edges and sides, with small bacterial fold, spore print white; Stalks 4-12cm×0.5-3cm, eccentric to lateral, sometimes medium, clavate to bulbous, smooth, glabrous, nearly white, medium solid, white flesh, fine fibrous flesh. Aseptic ring or tentorium.
Date First Available ‏ : ‎ January 1, 2023
Manufacturer ‏ : ‎ Generic
ASIN ‏ : ‎ B0BRH1GZZ5
Country of Origin ‏ : ‎ China

2. Put proper amount of dried pleurotus eryngii in the basin and soak for 5-10 minutes. Add appropriate amount of salt, light soy sauce, dark soy sauce, sugar, cooking wine, water. Boil over dried pleurotus eryngii, turn to low heat for about 15 minutes.
3. Grease a flat pan with oil, spread pleuzzi mushrooms in the pan with chopsticks, and fry for 30 seconds on each side.
4. Hand tear pleurotus eryngii into thin shreds. In a skillet (preferably microwave), dry some of the pleurotus eryngren without the oil and let some of the water evaporate to make it easier to dry-fry. Look at how much water has evaporated in a little bit of drying, so just saute it for a little bit.
5. Boil half a pot of boiling water. Bring pleurotus eryngii to a boil. After cooking, remove the water. Transfer the pleurotus eryngii directly to the pan. Fry the dried pleurotus eryngii over high heat until fragrant and lightly colored.

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Price: $69.99
(as of Aug 26,2023 09:27:46 UTC – Details)


Dried pleube eryngii is solitary or communal fruiting body. The cap is 2-12cm in diameter. It is arcuate when young, shallow concave, round or fan-shaped when mature, and funnel-shaped in late stage. The surface has silky luster, smooth, dry; Pale grayish inky when young, light brown (or yellowish-white) when mature, often radiating black-brown stripes around the center; Lid margin inrolled when young, gradually flat as mature. Fungus meat white, almond flavor, no milk secretion; Bacterial fold downward, dense, slightly wide, milky white, smooth edges and sides, with small bacterial fold, spore print white; Stalks 4-12cm×0.5-3cm, eccentric to lateral, sometimes medium, clavate to bulbous, smooth, glabrous, nearly white, medium solid, white flesh, fine fibrous flesh. Aseptic ring or tentorium.
Date First Available ‏ : ‎ January 1, 2023
Manufacturer ‏ : ‎ Generic
ASIN ‏ : ‎ B0BRH1GZZ5
Country of Origin ‏ : ‎ China

2. Put proper amount of dried pleurotus eryngii in the basin and soak for 5-10 minutes. Add appropriate amount of salt, light soy sauce, dark soy sauce, sugar, cooking wine, water. Boil over dried pleurotus eryngii, turn to low heat for about 15 minutes.
3. Grease a flat pan with oil, spread pleuzzi mushrooms in the pan with chopsticks, and fry for 30 seconds on each side.
4. Hand tear pleurotus eryngii into thin shreds. In a skillet (preferably microwave), dry some of the pleurotus eryngren without the oil and let some of the water evaporate to make it easier to dry-fry. Look at how much water has evaporated in a little bit of drying, so just saute it for a little bit.
5. Boil half a pot of boiling water. Bring pleurotus eryngii to a boil. After cooking, remove the water. Transfer the pleurotus eryngii directly to the pan. Fry the dried pleurotus eryngii over high heat until fragrant and lightly colored.

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