Cold bacteria

In addition to the traditional cold-mixed aged vinegar fungus, you can also try the following cold-mixed methods:

Mushrooms with sesame sauce: After the fungus is cooked, put it into sesame sauce, soy sauce, vinegar, sesame oil, minced garlic, Chili oil and other seasonings and stir well.

Spicy cold fungus: After the fungus is cooked, add spices such as pepper, minced garlic, coriander, soy sauce, vinegar and sesame oil.

Lemon cold fungus: After the fungus is cooked, add lemon juice, vinegar, coriander, onion, tomato and other ingredients.

2. Hot dishes

Auricularia auricula can also be used to make hot dishes, such as:

Stir-fried black fungus slices: After the black fungus is cooked, stir-fry it with ingredients such as black fungus slices, green peppers, onions and carrots.

Mushroom and egg soup: After the fungus is cooked, add ingredients such as eggs, tofu and mushrooms, and add broth to boil.

Stir-fry dried auricularia auricula: After the auricularia auricula is cooked, stir-fry it with dried auricularia auricula, carrots, auricularia auricula and other ingredients.

3. Vegetarian dishes

Auricularia auricula can also be used as an ingredient of vegetarian dishes, such as:

Stir-fried lotus root with fungus: After the fungus is cooked, stir-fry it with ingredients such as lotus root, carrot and green pepper.

Braised tofu with auricularia auricula: After the auricularia auricula is cooked, stew it with tofu, carrots, mushrooms and other ingredients.

Mushrooms mixed with dried mushrooms: After the mushrooms are cooked, mix well with dried mushrooms, cucumbers, carrots and other ingredients.

4. Other uses

In addition to the above cooking methods, Auricularia auricula can also be used for the following purposes:

Soup base: After the fungus is cooked, put it into the soup pot as the soup base to increase the flavor of the soup.

Hot pot side dish: After the auricularia auricula is cooked, put it into the hot pot as a side dish.

Ingredients for cold dishes: Auricularia auricula can be used as ingredients for cold dishes after cooking to increase taste and nutrition.

When cooking agaric, you need to pay attention to the following points:

Blanching: Auricularia auricula needs blanching before cooking to remove impurities and bacteria.

Time: the blanching time should not be too long to prevent the fungus from getting old.

Cooking method: Auricularia auricula can be fried, stewed, boiled, cooled and other cooking methods.

Matching ingredients: Auricularia auricula can be matched with various ingredients, such as meat, vegetables and eggs.

Through these creative cooking methods, you can make full use of the remaining black fungus to make delicious dishes and add health and nutrition to your table.