material

8 horseshoes, 20g dried fungus (about 200g after soaking), some fresh sharp rice peppers, 2 cloves of garlic, 2 parsley, oil, salt, sugar and monosodium glutamate.

working methods

1. Peel water chestnut and cut into pieces; After soaking the dried auricularia auricula in water, use kitchen paper to absorb the water and control the drying for later use (the auricularia auricula with water will be fried in the oil pan); Crushing garlic, taking only the root of coriander and cutting into small pieces; Cut the rice pepper into small pieces.

2. Heat the cooking oil to 50% heat in a wok, add minced garlic and rice pepper and stir-fry until fragrant.

3. Stir-fry the water chestnut in the oil for a few times, and then stir-fry the black fungus.

4. Stir fry until the auricularia auricula is slightly soft, add sugar, salt and coriander root, stir everything in the pot evenly, and finally add monosodium glutamate to the pot.

skill

Stir fry quickly to keep the black fungus fresh.

Sauté ed mushrooms with horseshoes

Delicious and smooth, sweet and refreshing.

material

Ingredients: fresh mushroom125g, horseshoe 250g,

Seasoning: 3 grams of soy sauce, ginger 1 g, salt 1 g, sugar 1 g, cooking wine 1 g, 5 grams of pea starch, 60 grams of peanut oil and 3 grams of monosodium glutamate.

working methods

1. First, wash the mushrooms, remove the sand and drain the water. Peel, wash and slice horseshoes.

2. Heat the wok, add cooked peanut oil to 70% heat, that is, fry mushrooms and water chestnut slices in the wok at the same time, add soy sauce, Jiang Mo, refined salt, white sugar, monosodium glutamate, cooking wine and fresh soup 150g, thicken with wet starch, and pour the cooked oil into the wok for eating.