Material: kelp (fresh) 250g.

Accessories: Auricularia auricula (dry) 30g, bean curd100g, Chinese cabbage100g.

Seasoning: 25g cooking wine, 20g soy sauce, 4g monosodium glutamate, 4g ginger, 0g onion10g vinegar10g sugar10g sesame oil, 2g pepper and 30g peanut oil.

Teach you how to make kelp braised fungus, how to make kelp braised fungus delicious.

1. Wash kelp and Chinese cabbage, remove pedicels, and cut into 3 cm square pieces;

2. Boil kelp with boiling water and pick it up;

3. Hair black fungus with water, remove impurities and wash;

4. Cut the onion and pat the ginger loosely;

5. Cut the oily tofu into 4 cm square pieces;

6. Put the wok on a big fire, pour in peanut oil, heat it, add ginger and onion, stir-fry until fragrant, pour in kelp, Chinese cabbage fungus, tofu, cooking wine, soy sauce, sugar, balsamic vinegar and appropriate amount of water, and cook for 30 minutes;

7. Transfer monosodium glutamate to the dish, pour in sesame oil and sprinkle with pepper. Serve.