Why does green fungus turn yellow when stir fried? How to fry the fungus vegetables is sour and yell

The fungus dish is easy to make, but the simpler the dish, the more difficult it is to make it well. For example, when many people stir-fry fungus vegetables, the fungus vegetables will become very black and yellow when they are often out of the pot. It greatly affects the color of the dish, it looks like there is no appetite, and the taste of eating will be more or less affected.

If we want to fry the fungus vegetables green, we must remember this, that is, when washing the fungus vegetables, add a little salt to the water, so as to ensure that the fungus vegetables have maintained their green color in the process of cooking later. Here's how:

1. This dish is very simple, and the first step is to pick fungus vegetables. We remove the old leaves of the fungus and wash them with salt in clean water. The purpose of this is to keep it green in the back.

Then boil water in a pot, blanch the fungus for 30 seconds, wash it with water, and set it aside.

3. Heat the pan with cold oil, add minced garlic, red pepper, and fungus vegetables to stir-fry quickly, and you can add salt to taste when the stir-fry is almost done, and the salt will enhance the freshness. Stir-fry a few more times. If you want a more beautiful color, you can drizzle a little sesame oil a little, and then you can get out of the pot.

After the fungus vegetables are fried, they turn yellow because you have fried them too much. Generally, it is boiled and eaten, like hot pot, it is best to fry the fungus vegetables, and the fungus vegetables must be fried quickly on high heat to keep the fungus vegetables green and refreshing.

Green vegetables are rich in chlorophyll, and chlorophyll is easily destroyed when heated, so it is generally recommended to blanch water and add alkali or oil to protect the color, and then pour the juice to eat.

The chlorophyll in the green fungus disappears during the heating process.

This may be due to the abnormality of the plant itself, which has turned yellow again after entering the high temperature.

Hello dear, how to fry fungus vegetables is sour and yellow has something to do with the long frying time. The fungus itself has a sour taste, but if it is fried for too long, it will cause the fungus to turn yellow and sour. When cleaning the fungus, you can soak it in light salted water for a while, and the edible salt can make it not change color during the frying process.

In addition, it is recommended to blanch the shed before making it, which can reduce the sour taste of the stir-fried vegetables. Ingredients for stir-fried fungus: 500 grams of fungus, 30 grams of peeled garlic, 20 grams of peanut oil, 4 grams of refined salt, 1 gram of monosodium glutamate, 5 grams of sesame oil.

Method: 1. Wash the fungus vegetables and drain them; 2. Chop the garlic into minced pieces; 3. Put the wok on the fire, after it is heated, put in the fungus vegetables and fry them until they are broken, add and the refined salt, monosodium glutamate, minced garlic, and pour sesame oil to become a stir-fried fungus dish. Ingredients for scrambled eggs with fungus vegetables:

350 grams of fungus, two eggs, 15 grams of peanut oil, 2 grams of salt, 50 grams of chili pepper. Method: 1. Beat two eggs, shred the fungus vegetables and put them in the egg mixture, add a little salt; 2. Pour in the hot oil and stir-fry, and add some chili peppers if you like spicy food.

Ingredients for stir-fried shrimp with fungus: 750 grams of fungus vegetables, 25 grams of dried shrimp, 10 grams of green onions, 20 grams of garlic, 5 grams of salt, 5 grams of cooking wine, 2 grams of monosodium glutamate, 5 grams of starch, 10 grams of sesame oil, 30 grams of peanut oil. Method:

1. Wash the fungus vegetables, blanch them in boiling water until they are broken, and then take them out and take them out; 2. Put the frying spoon on the fire, add the peanut oil chain and burn it vertically until it is five mature; 3. Add green onions, garlic, cooking wine, clear soup, refined salt, sea rice and fungus vegetables, move to low heat and burn until crispy; 4. Add monosodium glutamate and water starch to thicken, and pour sesame oil on a plate.

No. The fungus will produce toxins after soaking for a long time, which may cause food poisoning after eating.

Fungus belongs to edible fungi, rich in nutrition, contains a variety of trace elements, proteins, amino acids, polysaccharides, peptides and other nutrients, in daily life, can be cooked and stewed with fish, meat, vegetables, regular consumption can greatly improve human immunity, in addition, the polysaccharides and peptide components of fungus also have a certain anti-tumor effect.

Here are two home-cooked recipes for fungus.

Stir-fried yam with black fungus.

Ingredients: black fungus, yam, oil, salt, sugar, chicken essence, green onion, ginger, garlic, cooking wine.

The black fungus is soaked well, cleaned to remove impurities, torn into small flowers, peeled and washed with yams, and sliced into pure and smooth slices.

Heat oil in a pot and stir-fry minced ginger until fragrant.

Add the yam slices, add cooking wine and stir-fry.

Put the black fungus and stir well, add an appropriate amount of water, and cook for about 5 minutes.

Add salt, sugar, chicken essence, chopped green onion, adjust the aging flavor and serve.

Tips: Stir-fry the yam in oil first, and the taste will be better.

The yam is boiled crispy and delicious.

Cold fungusSoak the fungus in cold water in advance, sugar it in boiling water until it is broken, remove and drain the water for later use.

Finely chop the green onion, ginger and dried chili, and set aside white sesame seeds and coriander.

Put the above ingredients into a bowl, put an appropriate amount of balsamic vinegar, light soy sauce, MSG, sugar, a small spoon of chicken essence and mix well, and you can do it after an hour.

No. Toxins will be produced after the fungus is soaked for more than eight hours, and eating it will cause diarrhea.

It is not recommended that the fungus will produce toxins after prolonged contact with water.

Just add water and soak it a few minutes in advance.

The reason for the yellowing of the leaves of the fungus, if it is before and after the frost, it may be frosted, and after the frost falls, it may be frozen.

Hungry yellow. Insufficient fertilization, especially the long-term lack of nitrogen fertilizer, leads to thin branches and leaves, thin and yellow leaves. Alkaline yellow or sour yellow.

In some places, the water quality is seriously alkaline or acidic, which causes the precipitation of some elements in the nutrient solution, resulting in nutrient deficiency, which is manifested in the gradual loss of green and yellow leaves or the loss of green and yellow between old leaves and leaf veins.

Yellowing. In summer, if the flowers that like semi-shade and are afraid of high temperatures, such as bamboo, spider plant, junzi orchid, cyclamen, upside-down golden bell, etc., are placed in a strong direct light for maintenance, it is easy to cause the young leaf buds or leaf margins to be scorched or the whole leaf yellow, and it needs to be moved to a cool place with good ventilation immediately after being found.

Yin yellow. Hydroponic flowers we generally put indoors, light-loving flowers if long-term indoor light is insufficient to maintain the growth of weakened, the leaves become thin and yellow, do not bloom or rarely flower, the cultivation of this kind of flowers usually need to be placed outdoors in the sun or half light or in the indoor for a period of time must be put outdoors to bask in the sun, woody plants, ornamental fruit plants are basically such plants.