After getting off the night shift, I rushed to the hospital to visit my hospitalized friends, and after coming out of the hospital, I went to the nearest Ginza supermarket to buy some ingredients for the morning. Attracted by this fat-headed big-eared vegetable, it is the fungus vegetable, which is very nutritious, rich in vitamin A, vitamin B, vitamin C and protein, and low in calories and less fat, which can supplement the vitamins needed by the human body.
The nutrient content of fungus is extremely rich, especially calcium, iron and other elements are the highest, its calcium content is 2~3 times that of spinach, and it does not contain a large amount of oxalic acid like spinach, so it is the preferred vegetable for calcium supplementation. Moreover, in addition to the protein content of fungus is slightly less than that of amaranth, other nutrients are comparable to amaranth, which has the effect of clearing heat and detoxifying and benefiting the liver. Let's share with you the practice of 6 kinds of fungus dishes, let's take a look.
1. Scrambled eggs with fungus vegetables
Ingredients: eggs, fungus, salt, chicken essence, green onions, garlic, cooking oil
Method:
1. Remove the leaves of the fungus and wash it and drain the water. If the fungus is larger, it can be cut smaller.
2. Beat two eggs into a bowl, add an appropriate amount of salt, beat with chopsticks to form an egg mixture, wash the green onion and cut it into small pieces, peel the garlic and cut it into thin slices.
4. Heat the pan with cold oil, after the oil temperature rises, pour in the egg mixture, quickly stir-fry until the eggs solidify into golden egg flowers, put them out for later use; leave the bottom oil in the pan, add the green onion and garlic and stir-fry until fragrant.
5. Put the fungus into the pot and stir-fry it quickly to evenly coat the surface of the fungus with oil. Wait for the fungus vegetables to fry until they are broken, return the previously scrambled eggs to the pot, and quickly stir-fry them together.
6. Add an appropriate amount of salt and chicken essence to taste according to personal taste, stir-fry well, and then put it on a plate.
2. Stir-fried pork belly and mushrooms with fungus
Ingredients: fresh fungus, pork belly, mushrooms, peanut oil, soy sauce, salt
Method:
1. Slice the pork belly, heat the pan with cold oil, put the pork belly slices and fry them over medium heat until browned on both sides, and the meat is fragrant. You don't need to add much oil when frying the meat because the pork belly itself releases fat.
2. Put out the fried pork belly, leave the bottom oil in the pan, add the sliced mushrooms, and stir-fry over medium heat for about three minutes to release the aroma of the mushrooms.
3. Stir-fry the mushrooms until golden brown, add about half a bowl of water, cover the pot, and simmer for about two minutes to let the mushrooms absorb water and become more tender.
4. Open the lid of the pot, add the washed fungus vegetables, stir-fry quickly and evenly, fry the fungus vegetables until they are broken, about two minutes later, add an appropriate amount of salt and soy sauce to taste according to personal taste, stir-fry evenly and then get out of the pot.
3. Garlic fungus vegetables
Ingredients: fungus, garlic, salt, monosodium glutamate, sesame oil, edible oil
Method:
1. Wash the fungus, remove the roots, gently break it into small pieces with your hands, and prepare it for later use. Peel off the skin of the garlic and finely chop it so that the garlic aroma can be fully released when stir-fried.
2. Take a clean pot, add an appropriate amount of cooking oil, and heat over medium heat until the oil temperature rises. When the oil is hot, add the chopped garlic and stir-fry quickly over low heat.
3. Put the prepared fungus vegetables into the pot, turn to high heat, and quickly stir-fry a few times with chopsticks or a stir-fry spatula, so that the fungus vegetables are evenly heated and the color becomes more bright green.
4. Add an appropriate amount of salt to taste according to personal taste, and then add a little monosodium glutamate to increase freshness. Finally, drizzle a few drops of sesame oil to add to the aroma and taste of the dish.
5. Stir-fry until the fungus is broken, and after all the seasonings are stir-fried well, you can put it out of the pot and put it on a plate, and enjoy this simple and delicious garlic fungus dish.
Fourth, sour soup pork belly rice noodles
Ingredients: rice noodles, tomatoes, fungus vegetables, thinly sliced pork belly, bell rolls, green onions, ginger and garlic, thick soup treasure, six po chili noodles
Method:
1. Cook the dry rice noodles in a pot under cold water until soft, then remove the cold water.
2. Heat the oil in another pot, add the pork belly slices after the oil is hot, stir-fry until golden brown and discolored, add a little black pepper, and pour out the fried oil.
3. Add diced tomatoes, Liupo chili noodles, chopped green onion and garlic and stir-fry until fragrant, pour in a little light soy sauce, chicken essence and salt, add 1 piece of thick soup treasure and boiling water, add boiled rice noodles and fungus vegetables, and sprinkle leeks and coriander before cooking.
5. Cold fungus vegetables
Ingredients: fungus, garlic, millet spicy, light soy sauce, salt, sesame oil
Method:
1. Clean the fungus to remove roots and impurities. Prepare a pot of water, bring to a boil, blanch the fungus in boiling water for about 1 minute, until the fungus becomes green.
2. Quickly remove the fungus vegetables with a drain net, and then drain the fungus vegetables and put them in a large bowl.
3. Peel the garlic and cut it into minced garlic, if you like spicy, you can put some millet spicy. Put the minced garlic and millet spicy in a bowl and mix with the fungus vegetables.
4. Add light soy sauce and vinegar to add the basic saltiness and sourness to the salad. To taste, add the right amount of salt to taste.
5. Finally, drizzle two spoonfuls of sesame oil to increase the aroma and taste of the dish. Wear disposable gloves or use chopsticks and mix all ingredients and seasonings thoroughly to ensure that each piece of fungus is coated with the seasoning.
6. After mixing well, you can put the cold fungus vegetables on the plate, and a simple and delicious cold dish is completed.
6. Walnut kernel fungus
Ingredients: 300 grams of fungus, 30 grams of walnut kernels, ginger, salt, and fresh vegetable powder
Method:
1. Pick and clean the fungus vegetables leaf by leaf to keep the vegetables fresh and clean. Prepare a pot of water, add a teaspoon of salt, after the water boils, blanch the fungus in boiling water, and then quickly remove the fungus, drain the water, and set aside for later use.
2. Soak the walnut kernels in warm water in advance to soften them so that they are more crispy when cooking. In the meantime, wash the ginger and finely chop it.
3. Pour oil into a hot pan, wait for the oil temperature to rise, add walnut kernels, fry slowly over low heat until the fragrance overflows, and the walnut kernels are slightly golden. At this point, add the chopped ginger and stir-fry a few times.
4. Add the blanched fungus to the pot, turn to high heat, and stir-fry quickly.
5. Add an appropriate amount of salt and fresh vegetable powder, continue to stir-fry evenly, so that each piece of fungus is coated with seasoning, and after stir-frying well, it can be put out of the pot and put on a plate.
Committed to using the simplest ingredients, to share the most delicious dishes for you, the above shared 6 kinds of fungus dishes, have you learned, learned to try to make it at home, welcome to like, follow, forward and collect, thank you for your support!