Autumn weather is dry, fungus is a famous moisturizing ingredient, rich in protein, iron, calcium, carotene and other nutrients. And the fungus is very good to preserve and do not occupy the place, today I will share with you the homely practice of 5 kinds of fungus, every day to change the pattern of doing, even if you eat every day is not tired, there are friends who like to eat fungus, let's learn it together,
1. First of all, prepare a small handful of fungus in water to soak the hair, soak soft and then wash and tear into small pieces.
Prepare two cucumbers, peel the skin clean, cut into long strips, remove the melon and cut into small pieces.
Cut a little red pepper flakes and use to match the color.
2. When blanching water, add a little salt into the low taste, pour in a little vegetable oil, vegetable oil can lock the nutrients in the ingredients, after the water boils, the cucumber, fungus, red pepper are poured into the pot together, quickly blanch the water for 10 seconds and pour it out, rinse it with water a few times.
3. Add shallot oil to the pot, add cucumber, fungus, red pepper, add 2 grams of salt, a little sugar to freshen, MONOS glutamate 1 gram, turn on high heat to quickly stir-fry the spices, and then hook a little water starch to make the spices and ingredients better integrated, so that more flavorful, pour a little bright oil to brighten the color, stir-fry evenly after you can come out of the pot to plate, a crisp and delicious fungus fried cucumber is ready.
Summary:
1. Cucumber is best removed, so as not to produce water when frying, affecting the taste.
2. Blanching water can make the ingredients raw and cooked consistently, reduce the cooking time, and after cooling, the taste is more crisp.
3. Before coming out of the pot, a little water starch should be hooked to facilitate the taste of the ingredients.
1. First of all, prepare a small handful of fungus, soak the hair with water, and wash it after soaking
Prepare a carrot, peel it, cut it into diamond-shaped slices and wash it in water; cut a little garlic slice and set aside.
The bamboo has been soaked in advance to soften, put it in clean water to wash and set aside.
2. Boil water in the pot, after the oil is hot, pour the garlic slices and stir-fry for a while, stir-fry the garlic slices until fragrant, stir-fry until golden brown, add a spoonful of watercress sauce to fry out the red oil inside, pour the carrots into the pot and stir-fry a few times.
Pour in the bamboo and fungus, add 10 grams of soy sauce, 5 grams of oyster sauce, a little sugar to freshen, pepper 1 gram, chicken powder 1 gram, turn the heat to quickly stir-fry the seasoning, pour a little water along the edge of the pot, and then hook a little starch to make the spices better adsorb on the surface of the ingredients, and finally pour a little sesame oil and stir-fry evenly to get out of the pot, a simple home-style fungus bamboo is ready.
1. The bamboo should be soaked in cool water, and the hot water is easy to soak, affecting the taste.
3. There is no need to add salt again, the salt taste of the watercress sauce is enough.
1. Soak the fungus in cool water for more than three hours, soak it well and wash it for later.
Prepare a few green onions, cut the white onion into sections, cut the green onion leaves into sections, and cut into slices of ginger, onion, shallots, and coriander.
Prepare a few fragrant leaves and a scattered grass and fruit for later.
2. Burn the oil in the pot, when the oil temperature is 50% hot, put the coriander leaves, grass fruits, shallots, shallots, ginger, onions together into the pot, turn on a low heat and fry slowly, fry the onions until slightly yellow, put in the coriander to continue frying, fry the oil and aroma in the vegetables, fry dry and fry into a golden brown, immediately turn off the heat, use the residual temperature to soak for a while, fully extract the onion oil inside, drain the residue, and the golden and fragrant shallot oil will be fried.
3. Leave the bottom oil in the pot, pour into the wood ear and sauté for a while, fry the water inside, hear the crackling sound on it, add 5 grams of soy sauce, pour in a little water, add a little sugar to freshen, pepper 2 grams, oyster sauce 3 grams stir-fry to open the seasoning, and then pour in a little green onion oil to increase the flavor and color, turn well and put it out for later.
Add shallot oil to the pot, pour in the shallots after the oil is heated, slowly sauté the green onions on low heat, sauté the green onions fragrantly, sauté into a golden brown when the fungus is poured into the pot and stir-fry evenly, hook a little water starch to make the seasoning better adsorb on the ingredients, and finally add some shallot oil to improve the color of the dish, after turning well, it can be put on the table, and a fragrant green onion burst fungus is ready.
1. Wood ear fungus needs to be soaked in cold water for more than three hours, the taste is good, do not use hot water.
2. When frying onion oil, keep a low flame throughout the whole process, and the coriander should wait for the onion to change color before putting it, otherwise the onion oil is easy to fry black and not fragrant enough.
Prepare an appropriate amount of dried fungus and soak it in water for an hour, soak it until soft, wash it, remove the roots and cut them into thin wires.
Prepare 300 grams of lean pork, cut into thin strips into the basin, add a little salt and water to scratch and knead for a while, the meat shreds absorb the water and eat more smooth and tender, pour a little cooking wine to fishy, stir in one direction until the meat is sticky, grab a pinch of starch to lock the water in the meat, then pour a little vegetable oil to grasp well, marinate for 10 minutes.
Cut a little millet pepper, garlic and shallots and set aside.
2. Heat the pot and add vegetable oil to the slippery pot, after sliding the pot, pour out the hot oil and add cool oil, put in the garlic slices, millet pepper together to fry, pour into the fungus and stir-fry for 1 minute, after the wood ear is fried softly, pour the appropriate amount of water along the edge of the pot, add 2 grams of salt, 2 grams of pepper, after boiling on high heat, cover the pot and simmer for 2 minutes to let the fungus fully soften into the taste.
After 2 minutes, put in the marinated shredded meat together and stir-fry, after the shredded meat is cooked, add 2 grams of chicken essence to continue stir-frying evenly, put in the green onion and stir-fry for a while, smell the aroma of green onions can be put on the plate, a crisp and tender small fried fungus is ready.
1. The fungus should be soaked overnight, it is best not to use hot water to soak, the nutrients in the fungus are easy to lose.
2. When frying fungus, pour water several times to avoid too much water evaporation and eating is not crisp and tender enough.
3. The shallots cannot be fried for a long time after the pot, otherwise the flavor of the shallots is insufficient.
1. First, soak the fungus in water for 1 hour, soak it until soft, and then remove it and chop it.
Prepare a piece of winter melon, remove the skin and melon and cut into thin strips.
Prepare half a carrot and also cut into thin strips.
Prepare another ham and cut into the same thin strips, and cut a little green onion, minced ginger, and coriander into strips and set aside.
Beat 2 eggs into a bowl and quickly stir into egg mixture; prepare a small basin, add a small spoonful of starch and a suitable amount of flour, and add a small amount of water several times to stir into a delicate batter.
2. Add an appropriate amount of water to the pot, after boiling on high heat, first put in the winter melon and carrots to cook until it breaks, it takes about 30 seconds, and then put in the fungus and ham slightly blanched and poured out, quickly put into the water to cool, so that it is more crisp to eat.
3. Heat the pot, add a little bottom oil, add green onion, ginger and stir-fry to make the aroma, pour the appropriate amount of water along the edge of the pot, pour in the blanched ingredients, add 2 grams of salt, 2 grams of pepper, 10 grams of light soy sauce, 5 grams of chicken juice, friends without chicken juice can also use chicken essence instead.
After the high heat is boiled, beat the foam in the pot, pour in the batter while stirring, adjust it to your favorite consistency, continue to cook until the soup boils, turn to a small heat to pour the egg liquid into it, after the egg flowers are all floated up, add the appropriate amount of sesame sesame oil, sprinkle with coriander delicious, a light and nutritious winter melon fungus soup is ready.
1. It is best to soak the fungus in water or warm water, and it is more crisp to eat.
2. The batter can be mixed with only flour, and adding starch can increase the brightness.