Introduction: Mu Er Cai to seedlings, shoots or young leaves for food, the texture is tender and soft, high nutritional value. Can be used as soup dishes, stir-fried, hot food, cold, etc., its flavor is fragrant, chewing as eating fungus generally crisp and refreshing, so the name fungus dishes. Take a look at the practice!
Ingredients
500g of fungus
Seasoning
Adequate amount of salt, moderate amount of garlic, moderate amount of blending oil
Garlic Mud Fungus Practice
Garlic Mud Fungus Practice
Garlic Mud Fungus Practice
Garlic Mud Fungus Practice
1. Cleaned fungus cabbage with rice water soaked.
2. Rinse under water and drain.
3. Garlic cloves minced.
4. Sit in a pot of hot oil, pour in the garlic paste sautéed.
5. Pour in the fungus.
6. Do not add water, slowly with a spatula carefully 'stir fry.
7. Stir-fry until the fungus breaks and the color becomes greener.
8. Into the seasoning, the garlic puree and wood ear vegetables tossed evenly, start pot pot.