Who knows how to eat dried dried mushrooms? Thanks a lot!

I don't copy the statements on the Internet, I believe that you can search on the Internet without copying the text and your dragging.

Coincidentally, a few days ago, my friend in Kunming sent me a packet of dried mushrooms, saying that they were almost gone, and let me try them.

Last year, I ate dried mushrooms in Kunming and was very impressed.

No matter how well it is said on the Internet, in fact, there is always only one classic method of dry mushrooms, which is done in restaurants in Yunnan

Stir-fry the dried mushrooms with green peppers Cut the green peppers into small pieces with the size of a fingernail Tear the dried mushrooms into small pieces Heat the oil Fry the dried mushrooms a few times and pick them up Then put the garlic granules Stir-fry the green peppers When it is about a minute, pour the fried dried mushrooms Stir-fry for half a minute, add salt and monosodium glutamate, remove from the pot OK

At most, there is one way to eat it: add shredded ham from Yunnan to stir-fried dried mushrooms with green peppers, and wish you a pleasant meal.

Dried mushrooms should be fried, fried, stir-fried and pickled, and are deeply loved by the masses, and both meat and vegetables are good. When stir-frying, tear the bacteria into fine shreds and wash them, add shredded green peppers, garlic and condiments, and stir-fry them. This dish is fragrant and refreshing, and it is dry and sweet in the mouth, intriguing and enhancing appetite.

Stir-fried dried mushrooms are soaked in the washed mycelium into egg whites, slid in an oil pan, and then served with shredded ham and spicy lanterns, stir-fried with sweet, salty soy sauce, monosodium glutamate and other condiments, and then put it on a plate and drizzled with a little sesame oil. This dish stir-fried with ham has the fresh aroma of ham and mushrooms, and the aroma is more intense, and the taste is more mellow, and it is used to accompany wine and rice, which is really unforgettable.

Dry mushroom is a rare wild edible mushroom endemic to Yunnan Province. Scientific name: Hydrangea spp., also called anti-flower fungus, horse tooth fungus, etc.

It grows among pine trees in the mountains and forests of central and western Yunnan. It is produced in the rainy season in July and August, and has not yet been artificially cultivated. Its appearance is not good, black and black with a layer of white.

However, the taste is incomparably fresh and fragrant, and it is the best among wild edible mushrooms. Stir-fried green peppers or scrambled eggs with dried mushrooms are delicious.

The flavor of dried mushroom is unique, and it is a popular and delicious edible mushroom in central and western Yunnan. It has the characteristics of mellow aroma, crisp and tender meat, endless chewy taste, and unusually good taste. Sautéed with green chili peppers and lean meat, it has a richer direction and is comparable to shredded chicken.

It can be dried into dried mushrooms and preserved, or it can be made into unique canned food.

It is found in most parts of Yunnan and grows under the masson pine trees in July and September every year.

This fungus has a strong fragrance, tender and sweet, the meat is tough, dry, the aftertaste is mellow and long, the chewy taste is endless, contains calcium, iron, protein, thiamine and other nutrients, and has a rich aroma that is generally similar to corned beef jerky. The people of corned beef jerky are called ganba, so this fungus is named ganba.

1. Clean up the soil on the dry fungus first. Then tear the dried mushrooms into small pieces by hand.

2. Wash the dried bacteria torn into small pieces with water and squeeze out the water (you can wash it with salt or flour, and wash it several times to prevent sediment). Wash and chop the chili peppers.

3. Stir-fry the dried bacillus with oil, do not put salt at this time, because if the fungus is too much, you can leave a part of the dried bacillus, put it in the refrigerator for frozen preservation, put the fried dried bacillus in a bowl, and fry the screw pepper with oil.

4. Stir-fry the screw chili peppers, then mix the dried mushrooms together and fry evenly, add an appropriate amount of salt, no need to put monosodium glutamate, and put it on a plate after frying.

Dry mushroom is a wild edible mushroom that many people have heard of, which is a treasure among the fungi and has high nutritional value and health effect.

Stir-fry dried mushrooms with green peppers.

1. Stir-fried dried mushrooms with green peppers are very delicious, before stir-frying, you need to prepare 200 grams of fresh dried mushrooms, a green pepper, an appropriate amount of chili peppers, an appropriate amount of chicken fat and lard, and a small amount of monosodium glutamate and chicken essence are prepared.

2. Tear the dried bacillus into small pieces, add a small amount of flour and then add water to wash it off, then put it in a pot and stir-fry the water, take it out and set aside. Wash the green peppers and cut them into small pieces, and cut the peppers into small pieces for later use.

3. Heat the wok and put in the chicken fat and lard, after heating, put the dried bacillus into the stir-fry, when the dried bacillus is almost ripe, you can put in the chili pepper and green pepper, stir-fry evenly, add edible salt to taste, and then put it on the table to eat.

How to wash dry bacteria.

1. Because the fungus body of the dry fungus is mixed with rotting weeds, pine hairs and sediment, it must be carefully cleaned up. Therefore, when you buy a dried mushroom at home, you should follow its texture, tear it into a shape the size of a melon seed, and remove the debris inside while tearing it.

2. If there are pine hairs, first clean up the pine hairs that grow in the dry fungus, and then gently scrape off the surface layer of the roots with a knife. The dry fungus is peeled off the soil, the impurities are sorted out, the sediment is brushed one by one with a brown brush in pieces, and the sawdust and weeds trapped in the fungus are further removed, and then pinch and wash several times with water.

Characteristics of Bacillus ganba.

a. No pollution: Wild edible mushrooms mostly grow in deep mountains, bushes, roadsides, and shores, and grow naturally, and are not polluted by chemical compounds such as pesticides and fertilizers.

b. Rich in nutrition: it contains protein, fat, carbohydrates, vitamins, calcium, phosphorus, potassium, iron and other trace elements, and contains a variety of amino acids that cannot be synthesized in the human body.

c. Various cooking methods: stewing, frying, frying, baking, boiling, steaming, stewing, mixing, stir-frying, exploding and other eighteen kinds of "martial arts" can be used.

d. **: Low fat, low cholesterol, low calorific value, is a natural food.

How to eat wild dried mushrooms in Yunnan, let's take a look.

Main ingredients: 200 grams of fresh and dried bacillus.

Seasoning: 80 grams of green pepper, 10 grams of millet spicy, 15 grams of chicken fat, 15 grams of lard, 15 grams of salt, 1 gram of monosodium glutamate and chicken essence.

First, tear the dried mushrooms small, add flour and clean them, then put the water on the pot to dry, cut the green pepper into cubes, and chop the millet spicy.

Put the wok on the heat, add the lard, chicken fat, and dry bayin to fry until fragrant, then add green peppers and fry a few times, season and serve.

Note: When cleaning dry bacteria, you must wash them with flour to wash them clean.

My favorite food is fried rice with dried mushrooms, dried mushrooms with green peppers, and braised rice with dried mushrooms and ham. The famous writer Wang Zengqi praised: Ganba fungus is a fungus, but it has the fragrance of aged Xuanwei ham, the fragrance of white fish soaked in Ningbo oil, the fragrance of Suzhou wind chicken, the fragrance of Nanjing duck gizzard, and the fragrance of pine hair.

Fried rice with mushrooms].

Ingredients: 100 grams of dried mushrooms, appropriate amount of white rice, 2 chili peppers.

Method: 1. Prepare an appropriate amount of white rice; And the rest of the ingredients are prepared, and the peppers are cut into cubes.

2. Wash the dry bacteria and tear them into small pieces; Heat the oil in the pan, put it in the pot, add the chili pepper, add the appropriate amount of salt and stir-fry until cooked.

3. Add white rice, stir-fry hot, stir-fry evenly and then remove from the pan.

4 [Stir-fried dried mushrooms with green peppers].

Ingredients: 200 grams of fresh dried mushrooms, 80 grams of green peppers, 10 grams of millet spicy, 15 grams of chicken fat, 15 grams of lard, salt, monosodium glutamate, and chicken essence.

Method: 1. Wash the fresh dried mushrooms, tear them into small pieces, put them in a basin, add salt and flour to clean them, and wash them repeatedly for later use.

2. Cut green peppers into cubes; Millet spicy chopped.

3. Heat up the pan, add lard and chicken fat, pour in the dried mushrooms and stir-fry to make the fragrance, then pour in the green peppers and stir-fry, add salt to taste.

6. [Stir-fried dried mushrooms with shredded chicken].

Ingredients: 350 grams of fresh dried mushrooms, 100 grams of dried chicken, 5 grams of refined salt, 4 grams of monosodium glutamate, 2 grams of pepper, half an egg white, 10 grams of starch, 5 grams of sesame oil.

Method: 1. Remove the roots and weeds of the dry mushroom, tear it open into a basin, add an appropriate amount of water, add some salt or flour, stir evenly and wash it repeatedly, rinse off the sediment and wash it, and squeeze it dry for later use.

2. Wash the dried chicken, cut it into small filaments like dried mushrooms, put it in clean water and pick it up, squeeze out the water, put it in a bowl, add an appropriate amount of refined salt, monosodium glutamate, starch, pepper, egg white stirring bacteria, and marinate for a while.

3. Heat the pan, pour in an appropriate amount of food salad oil, cook until 3 mature, pour the shredded chicken into the pot, stir-fry, and then continue to dry the bacteria.

4. Wait until fragrant, pour in a little oil, add the remaining refined salt, monosodium glutamate, pepper and mix well, then pour in the shredded chicken, pour sesame oil, turn the pot upside down a few times, and then serve on a plate.

The aroma of dried mushrooms is very strong, the taste is also very delicious, and the texture is crisp, it is suitable for stir-frying, frying, dry stir-frying, pickling, etc., both meat and vegetarian. Or you can dry the dried mushrooms, and of course, you can also make the dried mushrooms into canned food with unique flavor characteristics.

When stir-frying, tear open and wash the dried mushrooms, then match them with shredded green peppers and garlic condiments, and stir-fry them. This method is simple, and the fragrance is tangy, refreshing, resistant to taste, and has the effect of increasing appetite.

The meat fried dried mushrooms is to soak the washed mycelium into the egg white, then slide it in the oil pan, and then match it with shredded ham and bell pepper, add soy sauce, monosodium glutamate and other ingredients and stir-fry, and then put it on a plate and pour an appropriate amount of sesame oil. In this way, there is the fresh aroma of ham and mushrooms, the aroma is richer, the taste is more mellow, and it is used to accompany wine and rice, which is really unforgettable after eating.

Stir-fried green peppers, fried rice, fried meat, and soaked wine can be used!

Dried mushrooms are a nutritious ingredient and a traditional dish in autumn. It is rich in protein, vitamins and minerals, and has the effects of nourishing and strengthening the spleen, tonifying the kidneys and strengthening yang. Here are a few common ways to eat dried mushrooms:

1.Dry stir-fry dried mushrooms: soak the dried mushrooms until soft, wash them with water, and cut them into appropriate size pieces.

Heat oil in a pot, put the dried mushrooms into the pan and stir-fry until the surface is golden brown and fragrant, and then set aside. Then add green onions, ginger and garlic and stir-fry until fragrant, add bean paste, dry and noisy sugar, cooking wine, salt, chicken essence, and chili powder and stir-fry evenly.

2.Stewed pork rib soup with dried mushrooms: Put the soaked dried mushrooms and pork ribs together in clean water, add an appropriate amount of salt, ginger slices, and onions, and simmer for 2-3 hours before eating. This soup is translucent in color and delicious in taste, and it is a good nourishing product for autumn.

3.Scrambled eggs with dried mushrooms: Beat the soaked dried mushrooms and eggs together, pour them into the pot, add salt, chicken essence, chopped green onions and other seasonings, and stir-fry evenly.

Note that the dried mushroom has a small amount of spicy taste, and seasonings such as chili powder can be added according to personal taste. It should not be heated for too long when cooking, so as not to affect its taste and nutrient content.