What ingredients does auricularia auricula eat most nutritious? My answer is: I think one ingredient has less nutrients, and it will be more balanced if you can eat multiple ingredients in one dish. For example, black fungus fried with day lily, eggs and cucumbers is the most nutritious. As you may have guessed, these materials together are our common moo Shu pork. This is a traditional dish.

= = = = Muxu Meat Home Edition = = = =

Prepare ingredients: fungus, dried day lily, eggs, cucumber, chopped green onion, soy sauce, salt and monosodium glutamate.

Production method:

1. Put auricularia auricula and daylily into a small pot, and add boiling water to soak auricularia auricula and daylily. Wash and peel the cucumber and cut it into diamond-shaped pieces. Stir the eggs for later use. Remove the roots and impurities from the soaked auricularia auricula and daylily respectively. Wash it with clear water several times, because dried vegetables contain a lot of sand. If the fungus is big, you can tear it into small pieces by hand. You'd better buy autumn ears.

2. Add water to the pot and bring to a boil. Pour in auricularia auricula and daylily, and blanch for 3-5 minutes. Remove and drain the water, pour a proper amount of salad oil into the pot, pour the egg liquid after the oil is hot, and fry the egg into large pieces, not too broken. Take out the fried eggs for later use. Then pour a proper amount of salad oil, add chopped green onion and stir fry, pour a light wok, pour cucumber slices and stir fry, then add fungus and daylily and stir fry, and finally add eggs, salt and monosodium glutamate and stir fry.

Tip:

1. If the day lily is fresh, it must be cooked, because fresh day lily contains colchicine, which will be converted into colchicine dioxide after eating, causing food poisoning. Therefore, before eating, you must blanch the day lily thoroughly and rinse it with clear water several times, because colchicine is easily soluble in water and is not heat-resistant. The heating will also be destroyed.

2. Autumn ear is the fungus picked in the autumn harvest season in Northeast China, which is small and even. The meat quality is more compact than that of large pieces of black fungus. The taste is more crisp and refreshing. Of course, the price will be higher than that of ordinary fungus. Mushu meat needs to be scrambled with eggs first, and then with other ingredients. The mushu eggs fried in this way are not fragile. Northeasters like to stir-fry in a wok. If you have requirements for the color of the dishes, you can put chopped green onion and directly fry the cucumber.