1. Fully soak the fungus. If the fungus is soaked in cold water, be sure to add enough cold water so that the dry fungus can be soaked and opened. Only when the fungus absorbs water can it be difficult to fry. For frying, you can soak the fungus in cold water one night in advance, which saves time?

2. Blanching method, if you don’t have time, you can soak the fungus in warm water. After soaking and washing, you can Put it into boiling water and cook for about 2 minutes. After it becomes slightly soft, pick it up and drain the water. It will not explode easily when it is fried again.

3. Cut into small pieces. You can cut the soaked fungus into small pieces or shreds. When fried in this way, the chance of explosion will be reduced. This is because the small fungus has less power to explode. Some.

4. Don’t fry the fungus directly in the pot. Before burning the fungus, you can add other ingredients and fry them first, then add the fungus and stir-fry together. In this way, the fungus will absorb the moisture from other ingredients and will not explode easily. .

5. After pouring in the cooking oil, add an appropriate amount of salt. Before frying the fungus, after the oil is hot, add an appropriate amount of salt, then add the fungus and stir-fry, so that the pot will not burst.

Extended information:

Reasons for stir-frying black fungus:

1. The fungus will absorb a lot of water when soaked;

2. When frying fungus, the temperature is generally between 160~200C;

3. When the fungus containing moisture is put into the pot, the water temperature suddenly rises and vaporizes, the volume expands, and the surrounding oil is produced The greater pressure causes the oil to explode and splash, making a loud noise.