How to prepare wild black fungus and kidney flowers
Wild black fungus
Ingredients preparation
300 grams of fresh pork loin, water-cooked wild black fungus 200g, appropriate amount of red pepper flakes. Salt, monosodium glutamate, cooking wine, soy sauce, starch, scallions, vegetable oil, water starch.
Procedure steps
1. Wash the fresh pork loin, tear off the fascia, remove the loin smell, cut the wheat ears with a flower knife, marinate and sizing with salt, cooking wine, and dry starch; black Remove the stems of the fungus, wash and tear into small florets.
2. Heat an appropriate amount of vegetable oil in the pot, add kidney scallops and cook until cooked, pour into a colander to drain; leave the bottom oil in the original pot, add green onions, black fungus, and red pepper slices. , kidney, add salt, cooking wine and soy sauce and stir-fry until cooked, add MSG to taste, thicken with water starch to reduce the juice.
How to prepare wild black fungus with green pepper
Wild black fungus
Ingredients preparation
100 grams of wild black fungus in water, 3 green peppers , 1 red pepper. Seasoning salt, monosodium glutamate, vegetable oil, water starch, stock, scallions, and shredded ginger.
Steps
1. Wash the green peppers and red peppers respectively, remove the stems and seeds, and cut them into pieces; remove the stems of the black fungus, wash them, and tear them into small florets.
2. Heat oil in a pan, add onion slices and shredded ginger and stir-fry until fragrant. Add green pepper cubes, red pepper cubes, black fungus, salt, and a little stock and stir-fry evenly. Add MSG to taste after stir-frying and add water. Thinly thicken the starch and serve.
Recipe for stir-fried Chinese cabbage with double ears
Wild black fungus
Ingredients preparation
50 grams of white fungus, 50 grams of wild black fungus, snow peas 50 grams, 50 grams of ginkgo, 50 grams of carrots, 200 grams of rapeseed. A little green onion and ginger, 1 tsp refined salt, 1 tsp chicken essence, 1/2 tsp sugar, 1/2 tsp sesame oil, a little water starch, 30g vegetable oil.
Procedure steps
1. Pour water into the pot and boil, add refined salt and a little vegetable oil, blanch the rapeseed, snow peas, and ginkgo biloba, then add the fungus and tremella to blanch. Remove when cooked and set aside.
2. Set the pot on fire and pour in oil, add onion and ginger and sauté until fragrant, add the blanched vegetables and stir-fry, add refined salt, chicken essence and sugar to taste, add carrots and stir-fry for a while, thicken with sesame oil. .
How to cook sweet and sour braised cabbage with black fungus
Wild black fungus
Ingredients preparation
1 cabbage heart, 10 grams of wild black fungus . 20 grams of vegetable oil, 1/2 tablespoon of vinegar, 1/2 teaspoon of refined salt, 2 teaspoons of sugar, 1 teaspoon of water starch, 1/2 teaspoon of sesame oil.
Steps of cooking
1. Cut off the leaves from the cabbage, wash and dry the cabbage, cut into thick shreds, and marinate with refined salt.
2. Soak wild black fungus in cold water until it swells, wash away the sediment, take it out, drain and set aside.
3. Heat a wok over high heat, pour in vegetable oil, and when the oil heats up to 90% hot, stir-fry the cabbage, add refined salt, sugar, and vinegar, and stir-fry until half-cooked. Add the black fungus, stir-fry evenly to incorporate the flavor, thicken with water starch, drizzle with sesame oil, and serve.
How to choose wild black fungus
For wild black fungus with good texture, follow the WeChat public account: alp99w for health and beauty knowledge. There is a lot of information about this type of fungus. They are large, clean and shiny. The oil is darker in color and gray on the back. It feels dry to the touch, has no grainy feel, is light in weight, and has a refreshing fragrance when smelling it. Adulterated black fungus tastes bitter. If it tastes salty, it has been soaked in salt water. If it tastes sweet, it has been soaked in sugar. In addition, adulterated black fungus will sink to the bottom of the water when foamed, and will be slippery and sticky after foaming.