Of course, Tremella fuciformis is rich in collagen and is the common people's "bird's nest". If you are tired of eating cooked food, try a plate of fried white fungus, which has a unique flavor. 1. Braised tomatoes and white fungus.

Soak a white fungus in water for an hour, soak it thoroughly, pick it, wash it, and tear it into small florets.

A large, juicy ripe tomato, make a cross on the top, blanch in boiling water for 2 minutes, peel and cut into pieces.

Put oil in the wok, sauté ginger and garlic until fragrant, add tomatoes, add half a spoonful of sugar, simmer until soft and tender, then add white fungus.

Add salt and oyster sauce to taste, stir-fry for 3-5 minutes. After the white fungus becomes soft, sprinkle with chicken essence to increase the freshness, and it is ready to serve.

The white fungus is fully coated in the sweet and sour tomato juice, which is very appetizing and refreshing. It is poured on the white and tender rice, which is a great meal. 2. Fried meat with white fungus.

Soak the hair of Tremella fungus, pick it and wash it thoroughly. Cut the fat and lean pork belly into thin slices.

Put a little oil in the pan, heat it to 60% heat, pour in the meat slices, and fry slowly over low heat to force out the fat in the meat, and the edges will turn slightly yellow and curled.

Push the meat slices to one side, add onion, ginger, and garlic to the other side and stir-fry until fragrant. Add a spoonful of bean paste and stir-fry evenly.

Pour in the white fungus, add salt, salt and pepper powder, pour a spoonful of cooking wine along the edge of the pot and stir-fry.

If the pot is dry, add some water or pepper water, then cover the pot and simmer for 3 minutes. Before serving, thicken the rice with starch and sprinkle some chicken essence.

The white fungus absorbs the strong aroma of the meat slices, is full of sauce flavor, and has a soft and waxy texture, which is even more delicious than meat. 3. Hot and sour white fungus.

Soak the white fungus, pick and wash it, remove the seeds from the pepper, wash it, and cut it into wide strips with a diagonal knife.

Put oil in a pan, add onion, ginger, garlic and dried chili pepper segments and sauté until fragrant, add hot pepper and stir-fry until slightly softened.

Add white fungus, salt, oyster sauce, light soy sauce, and mature vinegar, stir-fry for 2-4 minutes, add a spoonful of chicken essence and serve.

Sour, spicy and crispy, the more you eat it, the more delicious it becomes, and the calories are very low, so you don’t have to worry about gaining weight.

In fact, white fungus is a very versatile ingredient with a light taste. No matter what stir-fries you make, there will be no conflict if you add some of it. You can try it boldly.