Auricularia auricula is a nutritious fungus food, which is rich in protein and various trace elements and minerals. It tastes tender, smooth and delicious, and has the reputation of "meat in vegetarian food". Auricularia auricula can be used in cold salad, stir-fry and stew. It has a wide range of uses and can be eaten in many ways.
how many cooking methods do you know about auricularia auricula?
Auricularia auricula in Northeast China has a good color with blue surface and gray bottom, which is moderate in dryness and easy to store. Grab a handful and soak it in cold water for 21 minutes, and the ears will naturally unfold, which is very convenient to use.
Speaking of cooking methods of auricularia auricula, I recommend three good ways to eat food, all of which are refreshing and simple, suitable for summer. I hope you like them! How to eat it cold, recommended practice: cold fungus
Ingredients:
Auricularia auricula: appropriate amount, garlic cloves: 3-4 cloves, millet spicy: 2 pieces, soy sauce: 2 spoons, balsamic vinegar: 1 spoon, sesame oil: half a spoonful, white sesame seeds: appropriate amount (optional)
Production steps:
2. pat the garlic into minced garlic and cut the millet pepper into rings.
3. Boil water in the pot, add auricularia auricula after boiling, blanch for 1 minutes, take it out, and drain it with cold water.
4. Add minced garlic and millet spicy sauce into a small bowl, and add 2 tablespoons of soy sauce, 1 tablespoons of balsamic vinegar and half a spoonful of sesame oil.
5. pour the sauce on the black fungus, sprinkle some white sesame seeds on the surface, and mix well to enjoy. How to eat two small fry, recommended practice: fried peas with yam and fungus
Recommended reason: when summer comes, refreshing and beautiful food collocation always brings people an appetite. This fried egg with yam and fungus is also my personal favorite dish, with refreshing and delicious taste and beautiful color, which is especially suitable for summer enjoyment!
ingredients:
yam: 1, auricularia auricula: 1, peas: 1, carrots: a few, edible oil and salt: appropriate amount.
Production steps:
1. Soak dried auricularia auricula in advance until it completely blooms, and wash it for later use.
2. Peel the yam, cut it obliquely into pieces, and cut the carrot into small pieces.
3. Tear off the tendons at both ends of the peas and wash them for later use.
4. put a proper amount of water into the pot, and blanch the fungus and carrot for 1 minutes after the water boils.
5. Heat the hot oil in the pan, add yam and stir-fry for 1-2 minutes, then add auricularia auricula and carrot and stir-fry evenly.
6. finally, add the peas, stir-fry until they are ripe, and add a proper amount of salt to taste before taking out. How to eat three stews, recommended practice: black fungus and corn sparerib soup
Ingredients:
Black fungus: 1 small handful, corn: 1, ribs: 2-3, Lycium barbarum: 1 small handful, shallots: 1, cooking wine: appropriate amount, ginger: several pieces, salt: appropriate amount.
Production steps:
1. Soak the auricularia auricula in advance, wash the corn and cut it into 3-4 sections, cut the shallots into chopped green onion and slice the ginger.
2. Chop the ribs into pieces and clean them.
3. put a proper amount of water into the pot, add ribs, ginger slices and cooking wine, boil the water, scoop out the floating foam with a spoon, and keep boiling for 2-3 minutes after the water is boiled. Rinse the ribs with cold water and drain for later use.
4. Put the ribs in a pressure cooker, add black fungus, corn, ginger slices, medlar and cooking wine, cover the ribs, and run a program with the "stew" function.
5. Sprinkle chopped green onion after cooking, and add some salt to taste.