How to make sour and hot black fungus, how to make sour and hot black fungus

Ingredients: black fungus, carrots, coriander, red pepper, green onion, ginger and garlic, vegetable oil, light soy sauce, salt, balsamic vinegar, sugar.

Method: 1. After soaking the black fungus in cold water, cut off the root and tear it into small flowers;

2. After boiling water in a pot, blanch the black fungus for 3 minutes and remove it, and wash off the surface mucus with cold boiled water;

3. Peel the carrots and cut them into slices of bull's eyes, blanch them in boiling water for 1 minute and remove them;

4. Finely chop the green onion, ginger and garlic and put it in a small bowl, heat the vegetable oil and pour it on it to cook the fragrance;

5. Add an appropriate amount of light soy sauce, salt, balsamic vinegar and sugar according to your own taste and mix well to form a flavored sauce;

6. Put the black fungus and carrots in a bowl together, pour in the sauce, sprinkle with chopped coriander and red pepper rings and mix well.

1. Soak the black fungus in warm water, then clean it and set aside; Then blanch, the time must not be too long, too soft will lose the crisp and tender feeling, if the hair is good, three minutes is enough, be sure to cool.

2. Clean and chop the green and red millet peppers and set aside the garlic.

3. Mix an appropriate amount of white vinegar with rock sugar, an appropriate amount of salt, a little monosodium glutamate, and then add cool white boil, it is advisable to just over the fungus, and finally sprinkle with green and red millet pepper and garlic and mix well.

4. Put it in the refrigerator to soak, and you can eat it after flavoring.

After eating, you can also mix cucumbers, shredded Chinese cabbage, carrot strips, celery, etc. in the mother water, which tastes very good, and I make a lot of similar refreshing side dishes every summer, and my family loves it. ）

Ingredients: black fungus, green and red millet pepper, monosodium glutamate, pepper, kimchi water.

Production method: 1. Soak the black fungus in warm water, then clean it and set aside;

After the water in the pot boils, put in the black fungus, boil for 10 seconds, pick it up, put it in cold boiled water, and then drain the water for later use;

2. Clean the green and red millet peppers, then cut them into minced pieces for later use;

3. Take out an appropriate amount of kimchi water from the kimchi jar and put it in an oil-free bowl for later use;

Add pepper and monosodium glutamate and stir well;

4. Put the cool fungus into the kimchi water, and put in the chopped green and red millet pepper;

Soak in the refrigerator or at room temperature, and serve after flavoring.

Hope it helps.

Ingredients: black fungus, green and red peppers, carrots;

Seasoning: garlic, salt, monosodium glutamate, pepper, water soaked in dried chili peppers, cold vinegar;

Method: 1. Soak the black fungus in warm water first, and then clean it piece by piece with running water, or you can clean it with salt or flour.

2. Cut the green and red peppers and carrots into shreds, and tear the cleaned black fungus into small slices by hand.

3. Boil water on the pot shelf, blanch the black fungus, then blanch the green and red peppers and shredded carrots, remember to blanch and put it in cold water quickly to cool to maintain its color and crispness.

4. Put the blanched black fungus, green and red peppers and shredded carrots in a bowl, add garlic, chili water, salt, monosodium glutamate, pepper, cold vinegar, etc. and stir well.

Soak the fungus first, pass it with boiling water, then use cold water again, then fry some chili oil, and mix it with vinegar, salt, chicken essence, and chili oil.

Black fungus is a relatively distinctive ingredient, not only the dishes it makes taste good, but also has a prominent tonic effect on our health. Many people like to make black fungus into hot and sour black fungus, so let's take a look at the specific practices of hot and sour black fungus.

1. Sour and hot black fungus selection

To make hot and sour black fungus, first of all, all the raw materials are prepared in place, and the selected materials are, high-quality black fungus, and a small amount of hot and sour powder, as well as a small amount of edible salt and vinegar. It is especially worth noting that the choice of black fungus must be very particular, there are many varieties of black fungus must be selected, the quality is relatively good, if the quality is not good, then the nutritional value of black fungus can not be guaranteed, we should not only pay attention to the taste when making sour and hot black fungus, but also talk about accompanying nutrition.

2. The steps of sour and spicy black fungus

First of all, the prepared black fungus should be soaked in clean water, let it soak and then clean it, after washing, scoop it up and drain the water, put a small amount of vegetable oil in the pot, put the soaked black fungus into it and stir-fry after the oil is heated, and then pour all the hot and sour powder, salt and vinegar into it for stir-frying, stir-fry to be even, the heat should be moderate, and it can be fried until fragrant.

3. The characteristics and functions of sour and hot black fungus

The sour and spicy black fungus tastes particularly refreshing, and it tastes a little sour and spicy. This is very helpful to promote our appetite, if you have a loss of appetite, then the black fungus is made into sour and spicy black fungus to eat, you can effectively improve your appetite, let your appetite increase, and sour and hot black fungus can also play a **** role, because the sour and hot black fungus is low in calories and rich in crude fiber.

Hot and sour black fungus is a special recipe that is worth making and tasting, not only very delicious, but also has a certain nutrition, and the method of making it is not very difficult.

Extended reading: Black fungus The practice of black fungus.

Hot and sour sweet and sour cold fungus preparation steps:

Ingredients: a handful of dried fungus, 200 grams after soaking.

Excipients: 20 grams of sugar, chili pepper, 30 grams of vinegar, 30 grams of light soy sauce, 5 grams of sesame oil, 1 shallot, 3 cloves of garlic.

Method: Step 1, soak a handful of fungus in cold water in advance, I am the amount of a plate, depending on the amount of food in each family. Garlic and green onions are used as accessories, I have a sweet and sour taste, and I can use chili peppers if I like spicy.

Step 2, wash the soaked fungus in a pot under cold water, boil and cook for 10 minutes, I like to cook the fungus softer, the taste is good, I like the crispy, 5 minutes is enough.

Step 3: Prepare the sauce bowl while boiling the fungus: 20 grams of sugar, 30 grams of vinegar, 30 grams of light soy sauce, 5 grams of sesame oil, and stir the sugar until melted. Chop the onions and garlic finely and set aside.

Step 4: Boil the soft fungus, and the water is almost a little boiled.

Step 5: Drain and put in a large bowl, add green onion and garlic.

Step 6: Add the sauce.

Step 7: Mix well, vinegar and sugar should be added enough, and the sweet and sour flavor will be strong enough.

The sweet and sour sweet and sour cold fungus is a good pre-dinner cold dish in any season.

The fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, so as to play the role of clearing the stomach and cleansing the intestines, and it also has a significant dissolving function for endogenous foreign bodies such as gallstones and kidney stones. It can promote gastrointestinal peristalsis, promote the excretion of intestinal fatty food, reduce the absorption of fat in food, and thus prevent obesity; At the same time, because these two substances can promote gastrointestinal peristalsis, prevent constipation, and facilitate the timely removal and discharge of toxic substances in the stool, thus playing a role in preventing rectal cancer and other digestive system cancers.

Ingredients: 1 pork loin, 20 grams of black wood Hengjiao ears, 1 green pepper, half a carrot, appropriate amount of salt, 1 spoonful of light soy sauce, 1 teaspoon of fish sauce, appropriate amount of cooking wine, a little corn starch, appropriate amount of oil, appropriate amount of old ginger.

Production steps: 1. Prepare the materials.

2. Wash the pork loin and cut it into thin slices.

3. Add cooking wine, light soy sauce, fish sauce and a little cornstarch to the sliced meat and marinate for 15 minutes.

4. Slice the carrots.

5. Slice the green pepper.

6. Wash and tear the black fungus into small florets after soaking.

7. Pour an appropriate amount of oil into the casserole, put the ginger and stir-fry until fragrant.

8. Add the marinated meat slices and stir-fry until the meat slices change color.

9. Pour a little oil into the pot and stir-fry the green peppers.

10. Add the black fungus and stir-fry.

11. Add carrots and stir-fry.

12. Then put the meat slices together and stir well, then add a little salt to taste.

13. Serve on a plate and serve.

<>1. The curved bridge fungus is completely soaked and buried wide and cleaned; Blanch in a pot of boiling water for 1 minute, remove and rinse thoroughly with cold water;

2. Finely chop the shallots, mince the garlic, and cut the millet into small rings, and the dosage can be adjusted; You can also put cucumber slices, shredded carrots, etc.;

3. Put shallots, garlic and millet spicy into a bowl together, and mix vinegar, raw silver soy sauce, salt and sugar into a bowl of sauce, the amount can be larger;

4. Pour the juice into the fungus basin and drizzle with chili oil, which can be eaten at the time, or covered with plastic wrap and refrigerated in the refrigerator for 30 minutes before eating, the flavor is better.