Blanching fungus can maintain its turquoise color, and at the same time in cooking more easily cooked, better taste. Mullein can not be blanched when frying, but it is best to stir fry on high heat, which can effectively prevent the loss of nutrients, to retain its turquoise color. You can also make soup without blanching the fungus, but the time to enter the pot should not be too early, usually in the soup 2-3 minutes before the pot into the fungus.

Why Blanch Mullein

Mullein is a genus of plants in the family of Asteraceae, Asteraceae, born in the undergrowth of forests, mountain slopes, or roadside bushes at an altitude of 1350-3400 meters. It is distributed in China, India, Nepal, Myanmar and Thailand.

Mullein is distributed in China in Sichuan (Muli), Yunnan (Fengyi, Yangbi, Shunning, Gongshan, Fugong, Nujiang, Chuxiong, Jingdong, Anning, Lincang), and Tibet (Gyirong, Tongmai, Tsatsumi).