Black fungus is a common ingredient, very well preserved, not only does not occupy the area, a small handful can brew a large bowl, enough for the whole family to eat. Black fungus is flat, moist and digestive, delicious and nutritious, dry autumn and winter consumption, very conducive to good health.
Lu You, a patriotic poet of the Southern Song Dynasty, paid attention to health maintenance, and at the age of 80, his body was still healthy, and he often ate wood ear fungus. He once wrote a poem, "Wood ear breast is better than meat", praising black fungus for having the delicious taste of "meat in a vegetarian".
There is a skill in choosing a good fungus
Many people love to eat black fungus, but they don't know that there are spring ears and autumn ears!
1. Spring ear
Spring ear grows in the spring, the spring harvest of the fungus is called spring ear, the summer harvest is called the ear, the taste and quality of these two kinds of fungus are similar, people are accustomed to the autumn before the harvest of the fungus called "spring ear". Spring ear color is light, ear slices are thin, and the water absorption expansion rate is low.
2. Autumn ear
It is common to call the fungus picked after autumn (generally after September) "autumn ear". Heavy petal growth, polysaccharide and gum precipitation is better, water hair is also good, very recommended for daily consumption.
The homely practice of black fungus
Broccoli mixed with black fungus
-Materials-
500g broccoli, 10g black fungus
Sesame oil and soy sauce to taste
Salt, five elements of fresh vegetable powder to taste
-Method-
1. Wood ear foam hair is well washed, tear small flowers;
2. Break the broccoli into small flowers and wash them;
3. Add water to the pot, add a little salt and oil, blanch the fungus after boiling, put it out and soak it in cold boiling water;
4. Blanch the broccoli and soak them in cool boiling water;
5. Put the broccoli and fungus in a pot, add sesame oil, soy sauce, salt and fresh vegetable powder and stir-fry well.
Stir-fried cabbage with black fungus
500 grams of Chinese cabbage, 20 grams of soaked black fungus
Oil 25 ml, salt 3 g
1 tablespoon balsamic vinegar, red pepper and minced ginger to taste
2 tablespoons of soy sauce, salt, fresh vegetable powder to taste
1. Wash the cabbage after chopping, and wash the black fungus after soaking;
2. Add vinegar, soy sauce and fresh vegetable powder to the bowl and set aside;
3. Fill the pot with water, pour in the cabbage and black fungus after the water boils, blanch the water and then fish it out;
4. Heat the pan with warm oil, minced ginger and red pepper to burst the aroma;
5. Pour in the cabbage and black fungus and sauté until fragrant;
6. Add salt to taste, pour in the prepared sauce and simmer for a while, then turn off the heat and remove from the pan.
Black fungus shiitake mushroom roasted tofu
1 piece of tofu, black fungus to taste
Soak shiitake mushrooms to taste, a little ginger slices
Dried chili peppers, soy sauce, starch, salt to taste
1. Cut the tofu into small pieces and cut it into 20 triangles from the middle;
2. Fry in a frying pan until the surface is slightly yellowish and hard, then drain the oil;
3. Soak the black fungus and shiitake mushrooms, cut into small pieces, slice the ginger and set aside;
4. Put an appropriate amount of soy sauce, a little salt, a little starch and a little water in the bowl to make the juice;
5. Leave the bottom oil in the pot and add ginger slices and dried red peppers to stir-fry;
6. Pour in the tofu cubes and stir-fry the black fungus and shiitake mushrooms for a while;
7. Add the sauce and stir-fry well.
Welcome to follow the comments Oh, updated daily