How to make the best fungus vegetables? Please, thank you

Ingredients: fungus (water hair), 200 grams Accessories: kelp (fresh) 50 grams, vermicelli 50 grams Seasoning:

3 grams of salt, 5 grams of light soy sauce, 5 grams of sesame paste, 3 grams of sugar, 3 grams of vinegar, 5 grams of sesame seeds, 4 grams of sesame oil, 5 grams of chili oil, 2 grams of Sichuan pepper, 3 grams of chicken essence, 5 grams of vegetable oil Preparation of fungus vegetables: 1Put the peppercorns in hot oil (5 grams) and fry them in a pan to get the pepper oil; 2.

Prepare the strange flavor sauce: slack the sesame paste with sesame oil, and then put the refined salt, light soy sauce, sugar, vinegar, cooked sesame seeds, red oil (chili oil), Sichuan pepper oil, and chicken essence into the mixture thoroughly; 3.Pick and wash the fungus, remove the old tendons and cut into sections; 4.

Wash the kelp shreds; 5.Sit on the pot and pour in the water, after the water boils, first put in the kelp shreds and blanch them until they are broken, then drain the boiling water and set aside; 6.Blanch the vermicelli near the cool boiled water and drain the water, and finally blanch the fungus and control the water by boiling the cold boiled water, put all the raw materials into a basin, pour on the strange sauce, and mix well.

Food phase fungus (water hair): fungus should not be eaten with snails, from the perspective of food medicinal properties, cold snails, when encountering smooth fungus, is not conducive to digestion, so the two should not be eaten together. People with hemorrhoids should not eat fungus and pheasant together, pheasant is slightly poisonous, and eating the two together is easy to induce hemorrhoids bleeding.

The fungus should not be eaten with wild ducks, which are sweet and cool, and easy to indigestion.

Preparation of stir-fried fungus vegetables: Accessories: 30 grams of wolfberry seasoning:

Peanut oil, garlic, sesame oil, cooking wine, salt, monosodium glutamate each appropriate amount of preparation: 1. Wash the fungus vegetables, remove and drain for later use; 2. Finely chop the garlic; 3. Put the wok on the fire, pour in the peanut oil and heat it, add the minced garlic and stir-fry slightly; 4. Pour in the cooking wine, add the fungus vegetables, refined salt, monosodium glutamate, pour in sesame oil, and remove from the pot.

Ingredients for stir-fried fungus: Ingredients: 350 grams of fungus Seasoning: 15 grams of peanut oil, 15 grams of garlic (white skin), 8 grams of sesame oil, 3 grams of cooking wine, 2 grams of salt, 1 gram of monosodium glutamate Characteristics of stir-fried fungus vegetables: Fragrant and refreshing.

There can be fungus vegetables in Malatang, you can try it. Dip and eat after boiling water. You can also stir-fry with minced garlic. Hehe.

The main thing is that garlic should be put more garlic to enhance the freshness and taste, so that the fungus vegetables are delicious.

Black fungus and dried shrimp. It's also delicious to scramble eggs together.

Scrambled eggs with black fungus are the best.

Soak first Braised is the most delicious.

Black fungus and vegetables are fried so vegetarian and taste very good, especially suitable for eating light in summer! ~~

1. Method 1 of fungus vegetables.

1) 1 large handful of fungus cabbage, 3 cloves of garlic.

2) Pick the fungus vegetables, wash and control the water, cut the garlic and set aside, put oil in the pot, put the garlic in the hot oil and smoke slightly, and stir-fry the garlic until fragrant.

3) Put the fungus vegetables in the pot, stir-fry quickly, it will be soft after a while, add salt, a little light soy sauce to extract freshness, consume oil, stir-fry together, OK, take it out of the pot and serve it on the plate.

2. Method 2 of fungus vegetables.

1) 1 handful of fungus and 1 head of garlic. Prepare the ingredients in advance, wash the fungus and puree the garlic.

2) Heat oil in a pan, add the garlic paste and stir-fry until slightly browned.

3) Pour in the fungus cabbage, stir-fry quickly, medium-rare, add a spoonful of salt, a spoonful of chicken essence.

4) Stir-fry for a while, add the garlic paste again, stir-fry, remove from the pan and serve.

3. Method 3 of fungus vegetables.

1) 1 handful of fungus, 2 eggs, 1 tablespoon of cooked lard, appropriate amount of salt, appropriate amount of monosodium glutamate.

2) Fold and wash the fungus vegetables.

3) Beat the eggs with a pinch of salt and set aside. Put cooked lard into the pot, wait for it to be oiled and hot, pour in the egg liquid, spread it out and disperse it into small pieces with a spatula and then shovel it out for later use.

4) Put water into the pot and boil, put in the fungus vegetables and cook, put in the egg pieces and cook slightly, then add an appropriate amount of salt, and taste monosodium glutamate.

There are many delicious ways to make fungus dishes, and here is a recipe that I hope you can like.

Ingredients: 400 grams of fungus, garlic, oil, 1 tablespoon of salt, 1 tablespoon of oyster sauce.

Method: 1. Select the fungus vegetables you bought, remove the old leaves and residual leaves, and then cut off the head of the fungus vegetables with a knife for later use.

2. Prepare the container, pour in an appropriate amount of water, add salt and stir well, then put the cleaned fungus into the water and soak for about 5 minutes for later use.

3. Peel the garlic, then chop it into minced pieces with a knife, prepare a wok, pour in an appropriate amount of oil, heat the oil, and then pour the minced garlic into the pan and fry until fragrant.

4. Put the cleaned fungus vegetables into the pot, turn to medium heat, constantly stir-fry the fungus vegetables, wait for the fungus vegetables to become soft, pour in oyster sauce, salt to taste, continue to stir-fry evenly over high heat, fry the fungus vegetables until they become soft, and then put them out of the pot and serve on the plate.

Fungus vegetables clear heat and detoxify, slip the intestines and cool the blood, and can be **dysentery, **inflammation, boils, etc. Fungus contains protein, fat, carbohydrates, minerals, carotene, vitamins and other ingredients, regular consumption can supplement nutrition, rich in calcium, can supplement calcium, promote bone growth; Contains dietary fiber, which can promote bowel movements, prevent and relieve constipation, and can also have the effect of lowering blood pressure when consumed regularly.

Materials:

1 chicken thigh, 1 handful of fungus, glutinous rice and rice, green onion, ginger, garlic, peanuts, sesame seeds, wolfberry, salt, chicken essence, sugar, vinegar, sesame oil (red oil).

Method

1.Mix the chicken pieces and ginger slices in boiling water and cool them (Pictures 1 and 2 in a row).

2.Boil a pot of water again, add the chicken pieces, rice, green onions, ginger, wolfberries, turn off the heat and cook for 1 hour.

3.After the porridge is thickened, add the chopped fungus and young leaves, and add salt and chicken essence to taste.

4.After the porridge is boiled again, cook for another 3 minutes.

5.Heat a little oil in a pan and stir-fry with minced garlic and ham until slightly browned.

6.Pour in the fungus stalks and stir-fry over medium heat for about 5 minutes.

7.Add salt, chicken essence and sugar to taste. I bought a new jar of abalone juice and put some in it.

8.The old leaves of the fungus are copied with boiling water, and then through the cold water.

9.Cut into strips, put on a plate, sprinkle with chopped peanuts, sesame seeds, and season with salt, chicken essence, sugar, vinegar, sesame oil or red oil. The flavor of the seasoning should be lighter, and it is comfortable to drink with porridge

Introduction, how to make fungus vegetables delicious? Soak the fungus, wash it well, and use boiling water. More than three minutes.

Then the old water was fished out. Pull cool with cool water and drain the water. Then add the coriander.

Minced garlic. Chili oil. Tang Chen vinegar.

Soy sauce. Monosodium glutamate, mix well. It's so delicious!

There are generally two kinds of fungus dishes, one is the combination of cold fungus and coriander, and the other is to fry the fungus together, which is very flavorful and nutritious.

Fungus is a common green leafy vegetable in life, it tastes fresh and tender, rich in nutrition, can allow the human body to absorb a large amount of dietary fiber and chlorophyll and vitamins, can maintain the normal metabolism of the human body, but some people do not know the cooking method of fungus vegetables, do not know how to do it, the best to eat, today I will introduce you to the home practice of fungus vegetables, so that everyone knows how to make it the most delicious.

How to make fungus vegetables delicious 1, fungus vegetables stir-fry is the best, when you do it, you need to prepare 400 grams of fresh fungus vegetables, a head of garlic, an appropriate amount of peanut oil, sesame oil and cooking wine, and prepare some yuanlao, in addition to containing liters, a small amount of edible salt should be prepared, and the prepared garlic should be chopped into minced garlic after being peeled and set aside for the fungus vegetables to be washed and the moisture is controlled.

2. Put the wok on the fire and heat it dry, put in the prepared vegetable oil, fry the minced garlic into the pot after heating to make the aroma, then put a small amount of cooking wine, then put in the washed fungus vegetables, quickly stir-fry evenly, put a small amount of edible salt, monosodium glutamate, the fried fungus vegetables become soft, drizzle with sesame oil and chicken essence, and mix well and go directly out of the pot.

The home-cooked practice of fungus vegetables 1, scrambled eggs with fungus vegetables.

Fungus vegetables can be fried with eggs to eat, when doing it, you need to wash the fresh fungus vegetables and chop them, put them in a clean bowl, put a small amount of edible salt to mix and marinate, and when it becomes soft, take three or four egg shells and open them into a bowl to mix evenly to make egg liquid, and then put vegetable oil in the pot, and fry the egg liquid into a block after heating, and you can eat it directly out of the pot after it is fried.

2. Fungus vegetable and tofu soup.

Fungus vegetables can also be paired with tofu to make soup and drink, when the cavity is empty, you need to wash the prepared fresh fungus vegetables and dry the water, and then cut it into shreds, cut the prepared tofu into pieces, put an appropriate amount of stock in the pot, put the tofu and fungus vegetables into the pot together, add a small amount of edible salt to stew and boil the pot and then simmer it for half an hour over low heat, and then stew it directly out of the pot after stewing.

We introduced the home-cooked practice of fungus vegetables, which can let everyone know how to make the best fungus dishes, and also let everyone master the cooking methods and skills of fungus vegetables, and when you want to eat fungus vegetables in the future, you can use different methods to cook and eat it.

The preparation of fungus vegetables is as follows:Preparation: 400 grams of fungus, appropriate amount of garlic, 20 grams of oil, a little vinegar, an appropriate amount of salt, 15 grams of vegetable oil, etc.

1. Freshly picked fungus vegetables are rinsed with water.

2. Prepare some garlic paste for later use.

3. Remove the washed fungus from the water and dry.

4. Heat the pot over high heat, after the pot is spicy, pour in vegetable oil, and shake the iron pot to evenly distribute the oil.

5. Pour garlic cloves into a frying pan.

6. Immediately pour in the fungus and stir-fry.

7. Add a little vinegar, pour in oil and a small amount of salt, and stir-fry evenly.

8. After the fungus shrinks and changes color, the vertical section of lead is turned off and served.

The way to eat fungus vegetables is as follows:Ingredients: fungus, garlic, millet spicy, aged vinegar, sugar, salt, light soy sauce, sesame oil, etc.

1. Clean the picked fungus vegetables and chop the garlic and millet spicy.

2. Boil the water, put a small amount of salt and cooking oil in the water after boiling, then pour the fungus into the boiling water, blanch until cooked, remove and cool the water, and then drain the water.

3. After draining the water, pour the fungus vegetables into a bowl, then add garlic and millet spicy, then add an appropriate amount of salt, light soy sauce, sugar, aged vinegar and sesame oil to taste, stir well and eat.

Method 1: Cold fungus vegetables.

Prepare the ingredients as follows: 500 grams of fungus, 1 teaspoon of salt, 1 tablespoon of vinegar, a little green onion, and an appropriate amount of vegetable oil.

The specific method is as follows: wash the fungus vegetables, boil the water, scoop up the cold boiling water, squeeze out the water, put it on a plate, and pour the sauce: add salt, chopped garlic, cooking oil, and sauce to the dish in the vinegar!

Method 2: Stir-fry the fungus vegetables with minced garlic.

Prepare the ingredients as follows: 500 grams of fungus, 4 cloves of garlic, 1 teaspoon of salt.

The specific method is as follows: after cleaning the fungus vegetables, add oil to the pot and heat it, then pat the garlic flat into the pot, put the fungus vegetables into the pot on low heat, pour in the fungus vegetables after stir-frying, stir-fry over high heat, add 1 teaspoon of salt after the fungus vegetables are soft, sprinkle a little water, cover the pot, and simmer for one minute to get out of the pot!

Method 3: Stir-fry the fungus vegetables.

Prepare the ingredients as follows: 300 grams of fungus, 1 teaspoon of lard, salt to taste, and a little water.

The specific method is as follows: first clean the fungus vegetables, pick them into small pieces, then put 1 spoon of lard into the pot and heat them, then pour the fungus vegetables into the pot, stir-fry them over high heat, fry the fungus vegetables softly, then add 1 teaspoon of salt to taste, then pour in a little water, and fry until the fungus vegetables are broken!

Method 4: Garlic and olive oil fungus vegetables.

Prepare the ingredients as follows: 500 grams of fungus, 1 teaspoon of salt, 3 cloves of garlic, 2 tablespoons of olive oil, 1 tablespoon of white vinegar.

The specific method is as follows: as long as the top of the fungus and intact leaves, wash, blanch it in boiling water with a spoonful of salt, remove the supercooled water, fully cool, drain the water, gently squeeze out the excess water, 3 cloves of garlic, cut into minced garlic, add two tablespoons of olive oil, a spoonful of white vinegar, a small amount of salt, adjust the juice, and mix well with the fungus!

Method 5: Serve the soup with fungus vegetables.

Prepare the ingredients as follows: 500 grams of fungus, 1 Songhua egg, 1 salted duck egg, a little salt, 3 slices of ginger, an appropriate amount of vegetable oil, a little white pepper, and 100 ml of broth.

The specific method is as follows: steam the preserved eggs and salted eggs for 15 minutes, remove the shell and cut into grains after cooling, drain the water after washing the fungus vegetables, pour an appropriate amount of oil into the wok and heat it, put in the ginger slices and stir-fry until fragrant, then put the preserved eggs and salted eggs and stir-fry a few times, put the fungus vegetables into the pot and stir-fry, add a little white pepper and salt, and pour in the chicken broth and fry them together for about 1 and a half minutes!

Garlic slices and oyster sauce fungus vegetables are delicious, and the preparation is as follows:Ingredients Tools: 150 grams of fungus, 3 cloves of garlic, 4 dried chilies, 15 grams of oyster sauce, salt, Sichuan pepper powder, cooking oil.

1. Slice the garlic and cut the dried chili pepper into small pieces.

2. Pour cooking oil into the pot, add the garlic slices, and fry the garlic slices.

3. When the garlic slices are fried until Phnom Penh Wuling appears, add Sichuan pepper powder and dried chili pepper segments.

4. When the condiments are fragrant, add the fungus vegetables and stir-fry.

5. Add oyster sauce, stir-fry until the fungus is ripe, add salt to cover the limbs, stir-fry well, turn off the heat and remove from the pot.

6. Tender, green, garlic-flavored fungus vegetables are fried and cleared.