How long can the fungus shredded meat be sitting, and how to make the lean fungus

Put it for half a month at most. Method: 1. Soak the fungus, put it in a pot and boil it after soaking, then rinse it with cold water, cut it into shreds and wait for later use;

2. You can put more meat, cut the meat into thin strips and use cooking wine.

Light soy sauce, dark soy sauce, chicken broth mix, pepper.

Marinate for a moment; 3. Put sesame oil in the pot (more oil should be put in), wait for the oil 8 to mature, put in the chopped pepper, and then add the bean paste.

After stir-frying the red oil, put in the marinated shredded meat and stir-fry until the shredded meat is firm, (the time to fry the shredded meat can be decided according to personal taste, and the meat will be more fragrant if you fry a little), and then add the spare fungus and keep stir-frying until there is no water.

4. Put it in the refrigerator and put it cooling, and put a spoonful of rice when you eat the powder, which is perfect.

The shelf life of the fungus will be affected by a variety of factors, such as storage temperature, humidity, sealing degree, etc. Under the right storage conditions, the cheeks can be stored for 2-3 days. The following is a list of ingredients and how to make the fungus shredded pork dumplings:

Ingredient list: 1100 grams of dried fungus.

2.200g pork, shredded.

3.Chop 50 grams of pepper.

4.30 grams of bean paste.

5.Light soy sauce, dark soy sauce, cooking wine, chicken powder, pepper to taste.

6.Appropriate amount of sesame oil.

Production Steps:1Soak the fungus, put it in a pot and boil it after soaking, then rinse it with cold water, cut it into shreds and wait for later use.

2.Finely cut the meat into thin strips and marinate for a while in cooking wine, light soy sauce, dark soy sauce, chicken broth and pepper.

3.Put sesame oil in the pot, add chopped pepper and bean paste to fry the red oil, then add the marinated shredded meat and stir-fry until the shredded meat is firm.

4.Add the spare fungus and stir-fry until there is no water in the pan.

5.Put it in the refrigerator and put it cool, and put a spoonful of it when you eat the powder, which is perfect.

When making shredded pork fungus, you need to pay more attention to the freshness and hygiene of the ingredients, and avoid using expired or spoiled ingredients. At the same time, pay attention to stir-frying shredded pork and fungus during the production process to ensure that the food is fully cooked to avoid the breeding of bacteria during the preservation process. When storing, contact with air should be minimized to prevent oxidation and deterioration.

If the storage conditions are not right, it is best to consume the rice within 2-3 days to ensure the best taste and nutritional value.

The preparation of shredded fungus meat.

Prepare the ingredients: soak the fungus in hot water, about an hour! Cut the lean meat into shreds and put it in a bowl, add a spoonful of rice wine (cooking wine is also OK), an appropriate amount of salt, a spoonful of light soy sauce, a spoonful of dark soy sauce, a spoonful of sesame oil, half a spoon of five-spice powder, marinate for a while, about 15 minutes, at the same time, boil the fungus in a pot of cold water, take out the cold water, and chop the fungus.

Chili oil: Put the chili powder in a bowl, heat the pot, pour in a little more peanut oil or rapeseed oil, after the oil is hot, pour the oil on the chili powder and submerge the chili powder.

Turn the remaining oil in the pot to medium-low heat, add the fat of the meat and fry it slowly, then put the chopped pepper, minced garlic, ginger shreds, and peppercorns into it, fry it over low heat until fragrant, and then turn to high heat to add shredded meat, and fry until the shredded meat changes color.

Finally, add fungus and chili oil and fry for a few minutes, I don't need to add salt to chop the chili peppers made by my grandmother herself, and if you don't think it's salty enough, you can add a little salt, and finally add some chicken essence and an appropriate amount of pepper, and you can get out of the pot.

How to clean black fungus].

1. The fungus needs to be soaked in water for a period of time, and then rinsed with tap water several times to wash away the pesticide residues hidden on the folds of the fungus.

2. In addition, the best way is to use salt water to rinse, which can wash away the dirt and pesticides hidden on the folds of the fungus.

3. But never let the fungus soak in water for too long, otherwise the vitamins in the fungus will be lost, the nutritional value will be reduced, and the pesticides dissolved in the water may reverse osmosis into the fungus.

4. After brewing, cut off the pedicle of the tail of the black fungus with scissors, and then rinse it in clean water a few times.

<> material. Pork belly: half a pound of pork belly, 2000ml of hot boiled water

Vegetables: black fungus, daylily, bean sprouts, dried tofu and garlic sprouts.

Tomato, egg, coriander.

Seasoning part: salt, soy sauce, five-spice powder, monosodium glutamate.

Wine. Method.

1. Cut the soaked vermicelli and daylily into sections, dice the soaked black fungus, dice the dried tofu, and set aside; Cut the tomatoes into cubes, cut the bean sprouts into sections, cut the garlic seedlings into small sections, chop the leaves and divide them, beat an egg, beat them into liquid, and set aside a few coriander leaves;

2. Peel the pork belly and cut it into minced meat, put a little oil in the pot, put some minced garlic, pour in the minced meat, fry the minced meat until it changes color, add some cooking wine to remove the fishy smell, add five-spice powder and soy sauce, add a little salt if you feel light, flush in hot boiling water, and boil again;

3. Transfer the fried pork with the soup to the stew pot and simmer over low heat for 1 hour. Even if this bowl of meat is ready, dry it aside, and use as much as you eat;

4 Fry the daylily and diced bean curd in the pot until fragrant, then pour in part of the amount of meat to be eaten and add the soup, (vegetables are freshly made for each meal), then add black fungus, then add tomatoes, and cook for 5 minutes; After 5 minutes, add the whitehead part of the bean sprouts and garlic sprouts and cook for 1-2 minutes;

5 Add the green part of the garlic sprouts, mix well, pour in the egg liquid, stir well, turn off the heat, add some salt (if you feel that the previous soup is salty enough, don't add more salt) and add some chicken essence.

All right. 6 Cook the noodles. Put the noodles in a bowl, 5-7 minutes full, put the rich ingredients on the noodles, pour the soup and sprinkle the coriander leaves, and the noodles are finally ready.