Auricularia auricula is a kind of natural green food, which contains a lot of trace elements needed by human body, coupled with crisp taste, and is deeply loved by many foodies. There are many ways to eat auricularia auricula, which can be eaten as a dish alone or as a side dish to make delicious dishes with other ingredients. Today, I will introduce some common practices of auricularia auricula, hoping to help those friends in need.
Cold fungus
Let the fungus soak in warm water, remove the roots, and then tear the fungus into small pieces. Smash garlic with the back of a knife and cut it into minced garlic, coriander into powder and pepper into small circles, all of which are set aside for later use. Blanch the washed auricularia auricula in boiling water until the auricularia auricula is in a broken state, and then take it out and cool it.
Take a small bowl, add garlic, pepper, salt, soy sauce, vinegar, sugar and chicken essence, and mix well to make juice. After mixing, pour it on the cooled fungus, then sprinkle chopped green onion, coriander and sesame oil on the fungus, and finally mix it evenly with chopsticks and you can eat it directly.
Homecooked roasted auricularia auricula
Soak the auricularia auricula in clear water, then wash it by hand, blanch it in boiled water for about 20 seconds, and take it out for later use. Wash and slice the lean meat, add a little oyster sauce, a little cooking wine, a little starch and a little pepper, and grab it evenly with disposable gloves after putting the ingredients, so that the lean meat can be fully tasted and marinated for a while. Then wash the green onions and cut them into pieces. Wash the old ginger and cut it into silk.
Peel garlic and cut it into pieces, take a little soy sauce, a little pepper, a little sugar, a little chicken essence and a little starch, pour them into a bowl, add a little water and stir well to make a juice. Pour an appropriate amount of oil into the pot, then heat the oil, put the ginger and garlic slices down and saute until fragrant. Then pour the blanched auricularia into the pot and stir it quickly and evenly with high fire. Then add chopped green onion and stir well. Then put the prepared juice into the pot. Open the fire and collect the juice. After stir-frying evenly, you can go out of the pot and put it on the plate directly.
Stewed tofu with auricularia auricula
Soak the fungus in warm water for about an hour, clean the impurities on it, and then tear the fungus into small pieces by hand. Cut the tofu into pieces, sprinkle with salt and marinate for a while. Wash ginger and chives with clear water, and then cut them into shreds and small pieces respectively.
Pour the right amount of oil into the wok, pour the chopped ginger and onion into the wok and stir-fry. After smelling the fragrance, pour in the tofu, fungus, vegetarian soup and sprinkle with the right amount of salt. After boiling, turn to low heat and continue to cook until the tofu is fully flavored.
Vegetarian sea cucumber
Soak Auricularia, Lentinus edodes and Magnolia slices in warm water and wash them, then tear Auricularia into small pieces by hand, and then cut Lentinus edodes into comb-shaped flower pieces with a knife. After the cauliflower is washed, it goes through blanching with the magnolia slices and is taken out after the break. Vegetarian chicken is cut into rolling blades and cauliflower is diced.
Put auricularia auricula into a pot, add corn flour, salt, monosodium glutamate and other ingredients, cook it into batter, knead it into the shape of sea cucumber, and fry it for molding. Pour all the ingredients into the pot and stir fry. Sprinkle with white wine, ginger, soy sauce, sugar, add vegetarian soup to boil, add the batter that is kneaded into the shape of "sea cucumber", thicken it after boiling again, and then you can take it out of the pot and put it on the plate.
Jujube fungus soup
Soak the auricularia auricula in warm water, clean it and tear it into pieces. Wash the red dates and remove the core. Then put the two ingredients together with sugar into a casserole, add a proper amount of water, bring the water to a boil with high fire, and then cook it with low fire until the ingredients are completely cooked. If you want to put honey, don't cook it together. After the fungus and red dates are cooked, cool down to about 50 degrees from the fire, then add honey and mix well at last.