Question 1: How to clean dried bamboo fungus eggs Bamboo fungus eggs are the pre-growth substrates of bamboo fungus, containing mycophora gelatinum body and fetal bamboo fungus, which has high comprehensive nutritional index. Bamboo fungus eggs with warm lightly salted water soaked more than 30 minutes to make it rise through (with salt water soak because bamboo fungus eggs have sticky, with salt water can clean some more clean). After soaking, pour into boiling water with green onion and ginger and cook for about 15 minutes, then rinse with clean water and set aside. Remove the black edges (some people may not be accustomed to the taste of the black edges, which are the cysts of the immature bamboo fungus and are very active and have a very good effect on cellular immunity. But some people like the flavor, oh, it varies from person to person, they eat happy on the good.) , washed and cut into slices, soup, steamed, boiled, shabu-shabu that plant. Just like a fresh egg with egg white and yolk, it is very amazing. (Tip: bamboo fungus eggs in boiling water for about 15 minutes, after the cool water, bamboo fungus egg black edge accurately can be uncovered down a green slice, with a hand twist feel like green bean paste, this thing is very nutritious, is not fully mature bamboo fungus cytosol, activity is very strong, the effect of the cellular immunity is very good, like a nutritional mud. It is easier to peel off the whole.)

Question 2: How to clean the dried bamboo fungus eggs peeled into two halves? How to clean the dried bamboo fungus ingots peeled into two halves?

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Question 3: How to wash the bamboo fungus egg Main subject: fresh bamboo fungus egg Auxiliary subjects: Noodles, custard powder, green skin cucumber, red skin roti, orange Seasoning: salad oil, pickled chili, salt, monosodium glutamate (MSG), sugar, vinegar, chopped green onion, ginger, minced garlic. Production methods: 1, the noodles into the pot of boiling water to cook a little, fish out and add custard powder mix well, made into a nest-shaped billet, into the frying pan fried stereotypes standby, green skin cucumber, red skinned roti, tangerine, respectively, cut up, garnished with a plate standby. 2, will be fresh bamboo fungus eggs wash, cut into four petals, into the boiling pot blanch for the second time, the control of the mucus, with the water through the net, and then into the top broth simmering into the flavor to be used. 3, the pot sizzling well, put a little oil, under the Pickled pepper, ginger, garlic to stir-fry, add a little broth. Add salt, sugar, vinegar, put the bamboo fungus eggs, burn for a while, to taste, thickening, put green onions, start the pot into the plate that is complete. 4, into the dish features: beautiful shape, novelty, fish flavor.

Question 4: How to dry the bamboo fungus eggs Bamboo fungus and bamboo fungus eggs, both of which are quite short retention period. If you are using sun-dried words. There is no guarantee that there is no rot. That's why bamboo fungus is not dried in the sun. It's machine dried. The temperature is usually around 65 degrees.

Question 5: How to deal with fresh bamboo fungus eggs? Put it in a damp place with some sand and soil, and it will come out in a few days

Question 6: How to make dried bamboo fungus eggs Ingredients

A few tomatoes

Bamboo fungus eggs

Methods/Steps

Cook the soaked bamboo fungus eggs in boiling water for about 10 minutes and set aside.

Peel the tomatoes and sauté them in a garlic starter with 1/2 teaspoon of salt to taste.

Add the processed bamboo fungus eggs.

Add water and cook with 1 tablespoon of salt to taste until the sauce thickens.

Of course, add 2 drops of sesame oil and a few chopped green onions for extra flavor.

Question 7: How to wash the eggs with bamboo fungus Main ingredient: fresh eggs with bamboo fungus

Sides: noodles, custard powder, green skinned cucumber, red skinned rooibos, oranges

Seasoning: salad oil, pickled chili, salt, monosodium glutamate (MSG), sugar, vinegar, chopped green onion, ginger, minced garlic.

Production method: 1, the noodles into the boiling water pot to cook a little, fish out and add custard powder, make a nest-shaped billet, into the wearing pot to deep-fry shaped standby, green skin cucumber, red skinned rooibos, tangerine, respectively, cut, garnish the plate and standby.

2, the fresh bamboo fungus eggs cleaned, cut into four petals, into the boiling into the pot blanch twice, control the mucus, with water through the net, and then into the top broth simmering flavor to be used.

3, pan sizzling well, put a little oil, under the pickled pepper, ginger, garlic to stir-fry incense, add a little broth. Add salt, sugar, vinegar, put the bamboo fungus eggs, burn for a while, to be flavored, thickening, put the green onion, start the pot into the dish is complete.

4, the dish features: beautiful shape, novel, fish flavor.

Question 8: How to get dried bamboo fungus? Bamboo fungus has a delicious flavor, crisp texture and rich aroma, and is known as the "King of Beijing Fruit". But now fresh bamboo fungus is still uncommon, and the price is very high, but dry bamboo fungus is very common; bamboo fungus also has the role of "scraping oil", can reduce the abdominal wall fat storage, so it is also very weight loss of people's fate. Due to the relatively high content of amino acids and aromatic amino acids, including the highest content of glutamic acid, bamboo fungus is used most in soups and seasonings, just like salt and monosodium glutamate in cooking, which is not delicious, and it is not delicious when used more than one time; in general, a bowl of soups and dishes (500 ml) requires only 10-20 grams. The general family easy way to eat is: boil the soup, throw the bamboo fungus with cold or boiling water into the pot to boil, into the bowl, sprinkle some green onions, pepper, ginger on the end. This is an easy way to preserve the original flavor of bamboo fungus. Bamboo fungus can also be used as a chicken, fish, meat, eggs and vegetable ingredients, and meat **** cooking, taste fresh antiseptic, and vegetables **** cooking with a distinctive flavor. Nowadays, many people like to shabu-shabu hotpot with bamboo fungus, and the taste is very suitable. However, too spicy flavor will destroy the freshness of bamboo fungus, so there should be some emphasis.

Bamboo fungus can also show its power in some small recipes, which are delicious and useful. For example, bamboo fungus can be dipped into wine, and patients can drink it to cure rheumatism, and long-term use of it can activate blood circulation and nourish the skin; bamboo fungus and glutinous rice can be boiled together and drunk to relieve cough and pain; bamboo fungus can be boiled and drunk to cure dysentery and gynecological diseases; bamboo fungus can be boiled and drunk to cure bronchitis and toothache caused by kidney deficiency.

Bamboo fungus egg: the young shoots of bamboo fungus. It feels more like some kind of animal's egg, with a slippery appearance, greenish color and water storage inside. Bamboo fungus egg develops very quickly, if the temperature is right, it can grow into bamboo fungus overnight, so, generally speaking, fresh bamboo fungus egg is very difficult to save, generally can buy are canned bamboo fungus egg, can be sliced and washed off the sediment fried, the flavor of natural fragrance.

Dried bamboo fungus: a kind of dried goods commonly found in supermarkets. It is neatly shaped, white in color and clean. Generally soaked in cold water and then cooked, dry bamboo fungus is not suitable for making home-cooked stir-fry, for soup is very delicious, stewed is also good. Moreover, the fibers of dried bamboo fungus are generally hollow, so it is easy to taste, do not need to cook for a long time.

Bamboo fungus net sand: This is formed by the umbrella cover of fresh bamboo fungus, like a layer of net. Generally, this part belongs to the margins when making bamboo fungus dishes, so it can be washed and stuffed with a little bit of the freshness of bamboo fungus.

Bamboo fungus and mushrooms in chicken sauce:

Main ingredients: 20 grams of dried shiitake mushrooms, 50 grams of bamboo fungus, 20 grams of Dutch beans, 1 section of green onion, 1 small piece of ginger.

Seasonings: a little monosodium glutamate, 1 small bowl of chicken broth, the right amount of pepper, the right amount of water bean powder, a little chicken oil, the right amount of cooking wine.

Method: 1, green onion cut into small pieces, ginger cut into slices. 2, dry shiitake mushrooms cut off the tip, washed with chicken broth, cooking wine, green onion, ginger marinade for a moment and in the steamer on the steamer until the mushrooms soften. Steam out of the mushroom juice standby. 3, bamboo fungus removed gauze net, soften with cold water, wash away the sand impurities inside. 4, the pot into the chicken broth and mushroom juice, and then add pepper, after boiling skimming the floating powder; the mushrooms briefly cooked for a few moments, and then put the bamboo fungus, the Dutch beans seasoning; with soybean meal thickening glass, can.

Characteristics: salty and fresh flavor, mushroom aroma, bamboo fungus crisp and refreshing.

Question 9: I have a package of bamboo fungus eggs, is dried, seeking bamboo fungus eggs fried and stewed to eat the practice, please teach the warriors Stewed bamboo fungus eggs in gravy: Bamboo fungus eggs used in stew, first of all, with the soup boiled bamboo fungus eggs for 4 to 5 minutes, bleach 3 to 4 times with water, cut the bamboo fungus eggs into flower type, and then put it into the soup steamed for 20 minutes, the soup has a good ham or bamboo chicken prepared beforehand, drink the sweet and tasty! The soup is sweet and flavorful. Stewed Bamboo Fungus Eggs in Gravy is made with fresh lean meat in gravy and soup, which reveals the original flavor of bamboo fungus eggs. Together with some gelatinous substances of bamboo fungus embryo, the soup is also slightly gelatinous, with the treatment of sensitive skin tenderness, cosmetic effect.