How long does it take for the black fungus to be cooked

At home, I first soak the fungus and boil it in hot water, and the water will be cooked when it is boiled again

You have to soak it first.

It burns up quickly.

About 5 minutes is fine.

After soaking, the cold black fungus needs to be blanched in boiling water for 5 minutes.

Materials. Ingredients; 200 grams of broccoli.

Accessories; 100 grams of fungus (water hair), 5 grams of ginger, 5 grams of garlic, 2 grams of salt, 1 gram of thirteen spices, 1 gram of chicken essence, 8 grams of light soy sauce, appropriate amount of aged vinegar, 10 grams of sesame oil.

Preparation of cold broccoli black fungus.

1. Prepare the materials, and soak the black fungus one night in advance.

2. Break the broccoli into small florets, soak them in lightly salted water for 10 minutes, and wash them off.

3. Add water to a pot and bring to a boil, drop a few drops of peanut oil, add broccoli, and blanch until broken.

4. Blanch the black fungus for about 5 minutes.

5. Broccoli and black fungus are too cold.

6. Wash the garlic, mince the ginger, put it in the garlic mortar, and add a little salt.

7. Mash into ginger and garlic puree.

8. After cooling, control the water and add salt.

9. Add thirteen incense.

10. Add light soy sauce.

11. Add an appropriate amount of vinegar.

12. Add ginger and garlic and chicken essence.

13. Finally, pour in sesame oil.

14. Mix evenly.

15. Finished product of cold broccoli black fungus.

After soaking, blanch with boiling water for more than 5 minutes, the fungus is very easy to cook, and cold water will make it crispy immediately after blanching it with hot water, if you don't have to serve it right away, you can put it in the refrigerator for a while to ice it will be more refreshing.

Some people like cold black fungus, although it can clear the heart and be delicious, but it contains a large amount of purine nucleoside substances, which has anticoagulant activity, and can also be anti-thrombosis and platelet coagulation, but after high-temperature cooking, it can improve its solubility, which is conducive to the digestion and absorption of the body, so when eating black fungus, it must be thoroughly cooked, and it must not be used directly after soaking it in warm water.

After soaking the cold black fungus, you need to blanch it with boiling water for 5 minutes, and the method is as follows:

1.Prepare the materials.

2.Soak the black fungus in cold water for more than 12 hours.

3.Wash the black fungus and tear it into small flowers, chop ginger and garlic into minced pieces and soak it in hot water for more than half an hour.

4.Put water in the pot, put the black fungus in the water and boil for 5 minutes, then scoop it up and set aside.

5.Chives and green peppers, finely chopped.

6.Put oil in a pan.

7.Put the green peppers in a pot and stir-fry, add a little salt to taste, and then put them in a bowl of cooked fungus.

8.Add light soy sauce.

9.Add sugar, chopped pepper and mix well.

10.Add rice vinegar.

11.Add ginger and garlic water.

12.Mix well and sprinkle with cooked white sesame seeds.

13.Sprinkle with green onions and garnish.

Black fungus is easy to cook.

Generally 5 to 10 minutes is enough.

1. Stir-fry the black fungus for 2-3 minutes to cook. Cooked fungus will be softer and a little more elastic. The time of frying the fungus should not be too long, so as not to evaporate too much water of the fungus and affect the taste of eating.

2. Stir-fry fungus needs to put more oil, the fungus can be fried separately, or you can add eggs, meat slices, green peppers and other ingredients to fry together.

Thin black fungus needs to be boiled for 3 minutes to cook, and thicker thick fungus needs to be boiled for 5-6 minutes to cook.

If the fungus is shredded or cut into small pieces and stir-fried, it is generally cooked after 2-3 minutes, at this time, the taste of the fungus will be more crispy, and the taste will be softer and sticky for a long time. If you want to make cold fungus, after boiling cold water, put in the fungus and cook for about 3 minutes.

Before boiling the fungus, it needs to be soaked in cold water for 2 hours, and it can only be cooked after it naturally expands and penetrates. Fungus is a fungus food, now the fungus sold on the market has fresh fungus and dried fungus two kinds, many people in the book are buying dried fungus to cook at home, dry fungus only needs to soak it and then cook, it is very convenient. Before boiling the fungus, you need to soak it for 2 hours, basically with cold water, and you can also add a small amount of starch to the soaked water, which can help remove impurities and sediment on the surface of the fungus.

Black fungus nutrients

Black fungus is not only smooth and delicious, delicious in taste, but also rich in nutrition, enjoying the reputation of "the meat of vegetarian food" and "the king of vegetarian storage", and is a well-known tonic oak. According to relevant investigation and analysis, each 100g of fresh fungus contains 7g of protein, fat, carbohydrate, cellulose, thiamine, riboflavin, niacin, carotene, calcium, phosphorus, iron and other vitamins and minerals.

Among them, the iron content is the most abundant, with 185mg of iron per 100g of fresh fungus, which is more than 20 times higher than celery with the highest iron content in leafy vegetables, and nearly 7 times higher than the pig liver with the highest iron content in animal food, so it is known as the "iron champion" in food. In addition, the protein of black fungus contains a variety of amino acids, including lysine, leucine and other essential amino acids, which have high biological potency.

The above content refers to Encyclopedia - Black fungus.

Stir-fried fungus is generally fine for 2 to 3 minutes.

Because the fungus can be eaten directly after soaking. Fungus cannot be eaten in two cases:

First, fresh fungus contains toxins and is inedible.

The second is that the dried fungus needs to be soaked in warm water before cooking, and the part that is still condensed together after soaking should not be eaten.

Fungus, also known as cloud fungus and mulberry fungus, is an important edible fungus in China, with a wide range of natural distribution and artificial cultivation.

The fungus has a soft texture, a delicate taste, a delicious taste, a special flavor, and is rich in protein, fat, sugar and a variety of vitamins and minerals, with high nutritional value, and modern nutritionists praise it as "the meat of the vegetarian".

The nutritional value of fungus is comparable to that of animal food, and it is extremely rich in iron and vitamin K.

Black fungus is generally stir-fried for 2 to 3 minutes before it is cooked. Because the fungus can be eaten directly after soaking. According to the sound, you can judge whether the black fungus is fried, the fungus will crackle in the pot, the sound is very loud, and the sound of the fungus is getting smaller and the fungus becomes softer.

Black fungus, also known as black cabbage, fungus, cloud fungus, belongs to the fungus family, fungus, is a precious medicinal and edible gum fungus in China, China is the hometown of black fungus, the Chinese nation as early as 4000 years ago in the Shennong's era to know and develop black fungus, and began to cultivate, eat. There is also a record of the consumption of black fungus at the emperor's banquet in the Book of Rites. At present, black fungus is cultivated in the northeast, north, central, southwest, and coastal provinces of China.

In a low temperature environment, black fungus can generally be cooked for about 8 hours, and if the temperature is high, it can be stored for a shorter time. Cooked black fungus for more than 8 hours, even if it is refrigerated in the refrigerator, it will produce certain toxic substances, and it is not recommended to eat it again.

How long can black fungus sit when cooked

If you can't finish the cooked fungus, you can seal it with plastic wrap and put it in the refrigerator, the temperature in the refrigerator is low, which can prolong the storage time of the fungus.

If it is a cold fungus, then the storage time is less, it is generally better to eat within 1-2 hours, and it is easy to be contaminated by bacteria and other microorganisms after a long time.

Dried fungus also needs to be soaked before cooking, and the soaking is generally 2-3 hours, not soaking for a long time, which will not only breed bacteria, but also may produce toxins.