Every Spring Festival, I buy some Cantonese-style sausages at home, which is enough to last a year. In the summer, they need to be stored in the refrigerator, otherwise they will have a spicy taste. Sausage likes to be eaten fatter, and the fat aroma of lard will stimulate appetite when cooking, cooking, or cooking rice.

Cantonese-style sausage and fried fungus

Cantonese-style sausage is a delicacy of the Cantonese people, especially people living in the south, and the fungus from the foot of Changbai Mountain is a contribution from the jungles of Northeast China. For a plate of sausage and fried fungus, it’s not enough to just have ingredients from the south and north. It also needs to include some Pi Yazi, which is popular among Xinjiang people. Purple-skinned onions are not only beautiful, they also have high nutritional value.

First, soak the fungus, boil it in water, take it out and tear it into small pieces; peel the onion, wash it and cut it into slices; cut the sausage into hob pieces; cut the ginger into mince. The raw materials are ready and ready to be stir-fried. Heat the pot, pour in salad oil and heat it for 30%. Pour in minced ginger and sausage and stir-fry until fragrant. When the sausage releases oil, cook in cooking wine, light soy sauce, salt, sugar and vinegar. Pour in onions, Stir-fry the fungus, drizzle with sesame oil, take it out of the pan and put it on a plate, ready to eat.

Purple-skinned onion

Onion, round. Originating from Asia, the skin is purple-red, yellow or green-white. The scales on the cross-section of the yellow-skinned onion bulb are arranged in two concentric circles. It has less water, light spiciness, is tender and delicious, and is a good raw material for stir-fry and soup.

Onions contain essential vitamin C, calcium, phosphorus, iron, selenium, methyl sulfide, prostaglandin A, volatile oil, etc. The volatile liquid of diallyl disulfide in onions can lower blood lipids, blood pressure, and cholesterol, prevent arteriosclerosis, myocardial infarction, and reduce the incidence of hypertension and heart disease. Generally, patients with coronary heart disease and arteriosclerosis eat 50 to 75 grams of onions every day, which is more effective than taking blood lipid-lowering drugs. Prostaglandin A can relax blood vessels, reduce blood viscosity, and increase coronary blood flow. Helps relieve brain fatigue and improves oxygen supply to the brain by promoting blood circulation. Onions can remove waste from the body, delay skin aging, and prevent the appearance of age spots. Eating raw onions has the best effect. It is best to eat half an onion every day.

Black fungus contains protein, fat, sugar, calcium, phosphorus, iron and other substances, as well as carotene, niacin, vitamin B1, vitamin B2, phospholipids, sterols, etc.

Black Fungus contains protein, fat, sugar, calcium, phosphorus, iron and other substances as well as carotene, niacin, vitamin B1, vitamin B2, phospholipids, sterols and other nutrients. It also contains plant gums that are beneficial to the human body. It nourishes blood and qi, stops bleeding and activates blood circulation, making blood less sticky. It has the functions of moisturizing, strengthening and laxative, and can be used to treat hemorrhoids. Black fungus has a relatively significant function in resolving endogenous foreign bodies such as gallstones, kidney stones, and bladder stones.

Cantonese-style sausage and fried black fungus

Ingredients: 200g of Cantonese-style sausage, 5g of fungus, 50g of onion, 50g of bamboo shoots.

Seasoning: 5 grams of minced ginger, 10 grams of cooking wine, 10 grams of light soy sauce, 3 grams of salt, 3 grams of sesame oil, and 20 grams of salad oil.

Preparation:

1. Soak the fungus in water for 30 minutes and set aside; cut the onion into slices and set aside; cut the Cantonese sausage into hob pieces and set aside;

2. Heat the pot, pour water, fungus, and bamboo shoot slices to a boil, take them out and soak them in cold water and set aside;

3. Heat the pot, pour in salad oil and heat until 30% hot, add minced ginger and saute until fragrant , pour in Cantonese-style sausage, cook in cooking wine, light soy sauce, salt, stir-fry evenly, add onions, fungus, bamboo shoots slices and stir-fry until cooked, drizzle with sesame oil, and serve.

When cooking at home, you can do whatever you like. No matter how you cut it, stir-fry it or mix it with whatever you like.