Fungus is a very common ingredient, not only affordable, nutritional value is also very rich, there is a "meat in the vegetarian" praise, of which the iron content is higher than the pork liver, eat more not only blood (to prevent iron deficiency anemia) but also live blood, laxative energy, a variety of diseases have therapeutic effects.
One. Fungus selection and foaming:
1. There are many types of wood ear fungus on the market, and the bass wood ear is generally selected
2. Cold water foaming taste is better, nutrition is not easy to lose
Generally, basswood fungus is used
Two. Wood ear stir-fried meat details 1: Green pepper red pepper cut into pieces first marinated in salt for a while, it will be more flavorful
Paired with green and red peppers, the nutrition is more comprehensive
Three. Wood ear stir-fried meat details 2: Pork is half fat and half lean, fat lean meat is cut separately
Pork does not need to be marinated
Four. I used to fry the fat meat first, and the wood ear fungus mixed with clear oil and lard tasted more delicious
Fatty meat should not be fried too dry
Five. Stir-fry the garlic cloves and add the lean meat, stir-fry for about 1 minute, add the bean paste and soy sauce
Meat fried in lard and rapeseed oil does not have a fishy taste
Six. Stir-fry the fungus for about 3 minutes
The fungus must be fried thoroughly
Seven. Finally, add the green and red pepper pieces and sauté for about 1 minute
Adding green and red pepper cubes is not only beautiful in color, but also more nutritious
The flesh of the fungus is tender and refreshing, the king of green and red pepper vitamins, and it is a perfect match!
Delicious wood ear fungus stir-fried meat is ready
Although the fungus is delicious, convenient and has high nutritional value, it is necessary to pay attention to the storage conditions: it is recommended that it should not be placed overnight, soak the fungus for no more than 4 hours, and it is not advisable to eat the fungus in the process of eating.