Broccoli and auricularia are very healthy ingredients. Put them together in the cold salad, which is not only bright in color, but also richer in taste. Every bite is crisp and tender, with a fresh fragrance.

Specific production method

Step 1: Prepare the ingredients. Appropriate amount of broccoli, dried fungus 1 bar, half a carrot, and appropriate amount of garlic.

Step 2: Soak the fungus with water in advance, and then clean it.

Step 3: Break broccoli into small flowers, slice carrots and mince garlic for later use.

Step 4: Pour a proper amount of water into the pot to boil, then put the auricularia auricula into the pot and add a little cooking oil to blanch for 2 minutes.

Step 5: Blanch broccoli and carrots in a pot for 1-2 minutes.

Step 6: Take all the vegetables out of the pot and let them cool. Next, drain the water for later use.

Step 7: Take an empty bowl and add minced garlic and 1 tablespoon salt, as shown in the figure.

Step 8: Heat a little oil in the pot, and then pour it on the minced garlic to smell the garlic. Next, put 2 spoonfuls of vinegar and 1 spoon of oyster sauce into a bowl and mix well. The juice is ready.

Step 9: Pour the juice into the vegetables and stir well.

Step 10: Put the plate on the table.

Say a few more words

1, the fungus is ready. When cleaning, you can put one or two spoonfuls of starch into the basin, stir it more, and then rinse it for two or three times, so you can easily remove the fine impurities and residual sand on the surface of auricularia auricula.

When cooking, add a little less cooking oil to the pot to make the cooked food more beautiful.

3. Broccoli should not be blanched for too long, otherwise it will lose its crispness and the taste of mixed cold dishes will be greatly reduced. So the broccoli should be put in the pot later.

Second course: scrambled eggs with fungus

This dish can be said to be the best in home-cooked cooking. Rich in nutrition and simple to make, it is very suitable for rice and steamed bread.

Specific production method

Step 1: Prepare the ingredients. 200g of pickled fungus, carrot 1 root, 2 eggs, and appropriate amount of onion, ginger and garlic.

Step 2: Tear the soaked fungus into small pieces, slice the carrot, break the eggs, and cut the onion, ginger and garlic into powder for later use.

Step 3: Pour a proper amount of water into the pot to boil, then blanch the auricularia auricula and carrot slices in the pot for 2-3 minutes. Blanch, take out, and put in cold water. After cold water, take it out again and drain it for use.

Step 4: Pour the right amount of oil into the pot. After the oil is hot, put the egg liquid into the pot and stir fry quickly until the egg is solidified. Then add onion, ginger and minced garlic and stir-fry until fragrant.

Step 5: Put the auricularia auricula and carrot slices into the pot, then add half a spoonful of salt, 1 spoonful of soy sauce, 2 spoonfuls of clear water and a little chicken essence, and turn off the heat after stirring evenly.

Step 6: Bring it out and serve it.