There are many ways to eat fungus
1. Three Shreds of Fungus Cold Salad: Fungus, cucumber, vermicelli, sesame oil, onion, ginger, pepper, salt, rice wine, and MSG in appropriate amounts. Cut the fungus and cucumber into shreds, blanch the fungus shreds and vermicelli in boiling water, drain the water, add cucumber shreds, sesame oil, rice wine, salt and other seasonings, mix well and serve.
2. Sweet and sour fungus: 300 grams of water-cured fungus, 50 grams of water chestnuts, 30 grams of soy sauce, 20 grams of sugar, 15 grams of rice vinegar, 5 grams of wet starch, 25 ml of fresh soup, and 50 grams of cooked peanut oil. Soak the fungus in cold water and wash, drain the water and slice into slices with a knife; wash and peel the water chestnuts and smash them into pieces with a knife. Heat up the wok, pour in 40 grams of peanut oil, heat to 70% heat, put the fungus and water chestnuts into the pan at the same time, stir-fry for a while, add soy sauce, sugar, fresh soup, bring to a boil, thicken with wet starch, then add rice vinegar. Pour 10 grams of cooked oil, remove from the pan and serve.
3. Stir-fried Mushu Pork with 30 grams of water-frozen fungus, 4 eggs, 50 grams of lean meat, 50 grams of cooked bamboo shoots, 30 grams of green onions, appropriate amounts of cooking wine, monosodium glutamate, soy sauce, refined salt, and vegetable oil. Cut the fungus, lean meat, cooked bamboo shoots, and green onions into thin strips and set aside. Crack the eggs into a bowl and mix well. After the oil is heated in the wok, pour in the egg liquid and stir-fry. Heat the oil in the original pot, add shredded green onions, shredded pork, stir-fry, add cooking wine, shredded bamboo shoots, shredded fungus, refined salt, monosodium glutamate, and soy sauce, stir-fry several times, then add the fried eggs to the pot, and stir-fry together Stir well and serve.
4． Stir-fried yuba with fungus: 150 grams of fermented yuba, 100 grams of fermented fungus, 50 grams of peanut oil, 150 grams of fresh soup, a little each of soy sauce, salt, monosodium glutamate, chopped green onion, shredded ginger, garlic slices, and water starch. Cut the yuba into slices; wash the fungus and cut into small pieces. Put the wok on high heat and add oil. When the oil is hot, stir-fry with chopped green onion, shredded ginger and garlic slices. Then add yuba, fungus soup, soy sauce, salt and MSG. After boiling, thicken with water starch and light up the oil. , serve immediately.
5. Stir-fried pork slices with fungus: 25 grams of water-fried fungus, 100 grams of lean meat, 100 grams of rapeseed, 15 grams of soy sauce, 40 grams of tea oil, a little each of onion, ginger, rice wine, and salt. Cut the meat into thin slices, cut the rapeseed into thin slices of the same size, and cut the green onions and ginger into shreds. Put the rice wine into the wok, then add the rapeseed, fungus, soy sauce, and salt, and stir-fry the rapeseed and fungus thoroughly.
6. Fried tripe slices with fungus: 500 grams of pork tripe, 150 grams of water-fried fungus, 50 grams of garlic, 50 grams of cooking oil, a little each of salt, rice wine, sugar, soy sauce, ginger, vinegar, MSG, and water starch. Scrub repeatedly with vinegar and salt, then wash with clean water, boil in boiling water until cooked, take out, cut diagonally into slices with a knife; slice garlic and mince ginger. Put the wok on high heat, add oil to heat, fry the pan with minced ginger, add garlic, fungus, tripe slices and stir-fry for a few times, then add butter, salt, sugar, soy sauce, add appropriate amount of water to boil, thicken with starch, add MSG and mix Just mix it.
7． Stir-fried shrimps with fungus: 50 grams of fungus, 2 eggs, 150 grams of shrimp, rice wine, pepper, MSG, green beans, red pepper, green onions, ginger, sesame oil, and appropriate amount of salt. First, mix the shrimps with egg white, soybean flour and MSG thoroughly, then pour them into a hot sesame oil pan and fry until cooked. Strain off the oil, add fungus, red pepper, green beans, etc., stir-fry a few times and serve.
8. Fried fish fillets with fungus: 25 grams of fungus, 250 grams of fresh fish, 50 grams of green onions, 5 grams of ginger, 50 grams of rice wine, appropriate amount of salt, pepper, water bean powder, 150 grams of soup, 500 grams of cooked pig. Wash the fungus thoroughly with water, cut it into small pieces, cut the fish into thin slices, put it into a plate, slice the ginger, and chop the green onion. Marinate the fish fillets with rice wine and salt for a while, take them out, mix well with water powder and set aside. When the oil pan is cooked until it is six-mature, put the fish fillet down and fry for a while, pick it up and drain off the remaining oil: leave a little oil in the pan, pour the fungus, rice wine, MSG and soup into it and bring to a boil, thicken with water soybean flour, and then add Pour the fish fillets into the pot, stir-fry a few times, quickly remove from the pot and plate, sprinkle with pepper and serve.
9． Stewed fungus and shiitake mushrooms: 300 grams of water-fried fungus, 8 shiitake mushrooms, appropriate amounts of green onions, ginger, rice wine, salt, and cooked oil. Soak the mushrooms in cold water, wash them, mix well with seasonings, pour into the boiled bone broth, simmer for 15?0 minutes, add MSG and pepper after removing from the pot and serve.
10． Cucumber and fungus soup: 1 large cucumber, 1 pinch of fungus, appropriate amount of MSG, salt and sesame oil. Peel the cucumber, remove the pulp, and cut into thick pieces; soak the fungus in warm water, remove the hard stems, and drain off the water. Add oil to the pot, heat it up, stir-fry the fungus, add an appropriate amount of water and bring to a boil, then pour in the cucumber, add salt, monosodium glutamate and sesame oil when cooked. Serve.