When mixing fungus cold, do you need to blanch it in advance? How do you make it at home?

Preparation of cold fungus: Materials: dried fungus, ginger slices, garlic, light soy sauce, rice vinegar, vegetable oil, sesame pepper, millet pepper, green onion; Soak the fungus 3 hours in advance, wash it and break it into small pieces.

Put cold water in the pot and boil, add the processed black fungus to the boiling water, boil for 2-3 minutes, and then take it out of the pot to cool. Cut the garlic and ginger into crumbles, chop the green onions, and set aside the millet peppers. Stack the chopped green onions, ginger, and garlic on top of the cooled black fungus, add appropriate salt, light soy sauce, and rice vinegar.

Put appropriate oil in a pot and bring to a boil, add sesame pepper and millet pepper to stir-fry until fragrant, and pour the seasoning on the black fungus. Stir well with chopsticks, serve on a plate, and serve.

How long to cook cold black fungus; 2 minutes, as shown below; Main ingredients: fungus, garlic, chili; Auxiliary materials: light soy sauce, salt, white vinegar, white sugar, thirteen spices, sesame oil, monosodium glutamate; 50 grams of dried black fungus.

Soak in warm water for 20 minutes, wash the grit and drain the water. Soak the small peppers in boiling water for 5 minutes, then hob the pieces, and pat the garlic flat and finely chop. Blanch the fungus in a hot water pot for 2-3 minutes, remove it from the cold water, drain the water, and put it on a plate.

It's better to put it in the refrigerator, it's even cooler); Use 2 tablespoons of light soy sauce, a small amount of salt, sugar, monosodium glutamate, 3 teaspoons of white vinegar, appropriate thirteen spices and a small amount of sesame oil, then add the chili pepper and garlic, mix it into the sauce, pour it on the fungus and stir it!

Chilled black fungus should be watered for a few minutes; Two to three minutes will do. It is best to blanch it with boiling water, because the fungus will inevitably suffer from environmental pollution when it is dried, and it is far from enough to use hot water alone. Main ingredients for the production of cold fungus vegetables:

400 grams of fungus vegetables, 15 grams of white fungus (dry) Condiments: 2 grams of salt, 8 grams of vinegar, 2 grams of sesame oil, Method 1Wash the fungus and blanch it in boiling water; 2.

Until the dish is getting greener and brighter, it will be served immediately, too cold, and cut into long sections; 3.After soaking, the white fungus is washed and broken into small flowers; 4.Put the fungus pieces on a plate, add the white fungus, and mix with salt, vinegar and sesame oil.

Black fungus tastes and tastes not very good when eaten raw.

Fungus is an edible fungus that grows on a variety of dead wood, so eating it raw will have a taste of dead wood. In addition, the taste is also relatively poor. Eating raw directly is not conducive to the digestion and absorption of dietary fiber and sugar content of fungus.

The fungus contains a variety of dietary cellulose and bleachin nucleosides, which can only improve their solubility and be more beneficial to the digestion and absorption of the human body after continuous high temperature cooking. Fungus contains sufficient dietary cellulose and iron and other nutrients, protein, sugar content of fungus, etc., with very good beauty, beauty and skin care antioxidant, stone prevention, diabetes prevention and other effects, is a health care use value of food.

Of course it does; Be sure to soak the fungus in advance, then tear it up, blanch it, rinse it with cold water, pour in various spices, and you're good to go.

When cold fungus, you need to blanch the water in advance, there are a lot of bacteria in the fungus, and if you don't blanch it, it is especially easy to have diarrhea. Don't blanch for too long, after blanching, you can add some oyster sauce, soy sauce, sesame oil, chili oil, edible salt, stir well, add some aged vinegar, and add onions.

When making cold fungus at home, you don't need to blanch it, you just need to soak it with boiling water and fungus, and then wash it with water many times.

Yes. Prepare the materials:

20 grams of black fungus, 2 cloves of garlic, 1 dried chili, appropriate amount of coriander, a little Sichuan pepper, 2 spoons of light soy sauce, 1 spoon of balsamic vinegar, 1 spoon of sesame oil, a little sugar, a little salt, an appropriate amount of cooked white sesame seeds, and an appropriate amount of olive oil.

Method: 1. Prepare production materials.

2. Soak the fungus in water, wash it and tear it into small flowers.

3. Finely chop the garlic and cut the chili pepper and coriander into small pieces.

4. Take a small pot with an appropriate amount of water to boil, blanch the black fungus for about 1 minute, remove it, wash off the surface mucus in cool water, drain it and set aside.

5. Pour a little olive oil into the wok to heat, put the peppercorns to burst out the fragrance and then filter out the peppercorns, pour the hot oil on the minced garlic and chili peppers to cook until fragrant, pour in light soy sauce, balsamic vinegar, salt and sugar and mix well into a sauce.

6. Pour the prepared sauce into the fungus, then pour sesame oil, add an appropriate amount of coriander and white sesame seeds and mix well.

Fungus is a more common food, it has many ways to eat, cold fungus is a more popular cold dish, many people will eat cold fungus in summer. Cold fungus generally needs to be blanched, which can not only sterilize and disinfect, but also remove some residues, which helps digestion and absorption.

Do not blanch the cold fungus.

Blanch. 1. Whether it is fresh or dried fungus, it needs to be blanched before refrigeration. Blanching can remove dust, bacteria and other dirt from the fungus, and avoid the physical discomfort caused by eating unclean fungus.

2. After the black fungus is scalded, it can also reduce the residue of porphyrin photosensitizer and avoid the phenomenon of solar dermatitis after consumption.

3. Proper fungus scalding water not only tastes crispy and delicious, but also is more conducive to body digestion and plays a role in defecation and detoxification.

Can you eat cold fungus without blanching it?

It is best to blanch. Eating raw fungus can cause solar dermatitis. The fungus we eat is usually processed. Blanching water can remove some impurities (microorganisms) and is relatively hygienic and clean, so blanching water is better.

If you don't blanch it and eat it directly, in addition to the nutrients that are not easy to absorb, some large oak bacteria cannot be washed off, which is not good for health. So, for the sake of nutrition and health, don't bother. If you want to eat cold fungus, we have to blanch it beforehand.

Preparation of cold fungus.

Ingredients to prepare:

Appropriate amount of dried fungus, 2 spicy millet, 3 cloves of garlic, appropriate amount of raw extract, appropriate amount of aged vinegar, a little sesame oil, a little sugar, an appropriate amount of cooking oil, a little starch, and an appropriate amount of salt.

Steps: 1. The fungus should be soaked as soon as possible. The soaking time is 1 hour.

Summers are hot. Fungus is prone to spoilage after soaking for a long time. Remove the roots of the soaked fungus, put it in water, add an appropriate amount of starch to wash, tear it into small circles by hand, and add starch when washing the fungus, which can remove the residual impurities on the fungus very well.

2. Pour an appropriate amount of water into the pot, bring to a boil over high heat, add the processed fungus, and stir-fry for 2 minutes. Cool the fungus in water. Take water from it. Cold water can soften the fungus.

4. Take a bowl, put in an appropriate amount of soy sauce, add aged vinegar, sugar, sesame oil and salt, stir well with a spoon, and then put it on the fungus.

5. Pour an appropriate amount of cooking oil into the pot, heat it over low heat, pour the oil on the ears while it is hot, and finally sprinkle an appropriate amount of green onion to decorate. Stir well with chopsticks and place on the table.

2. Immediately after cooking, put the fungus in water to cool.

One of the characteristics of black fungus preparation is that there is not much difference in taste between raw fungus and cooked fungus. If you don't believe me, you can try. The soaked black fungus tastes similar to the blanched black fungus.

Of course, the fungus that is not fully soaked tastes a little hard. So it's not because of the difference between raw and cooked edible mushrooms. Soak the fungus before eating.

During the soaking process, some bacteria and fungi grow on the surface of the fungus. The black fungus that has been soaked for a long time feels a little sticky to the touch because of the contamination and reproduction of bacteria and fungi. Especially in the summer when the weather is hot, black fungus is particularly prone to spoilage.

Every summer, people are poisoned by eating rotten fungus.

Therefore, the soaking time of black fungus should not be too long. Even the fungus, which has been soaked for a short time, is actually a little contaminated with bacteria. Blanching with boiling water can play a role in disinfection and sterilization, and there is no need to worry about gastrointestinal discomfort when making cold fungus.

Blanching can reduce some phototoxic substances.

Fresh black fungus contains more porphyrins, which are very sensitive to light and decompose to produce some harmful substances when exposed to strong light. If you eat more fresh black fungus and expose it to the scorching sun for a long time, it may produce phototoxicity and cause severe solar dermatitis.

Fortunately, it is almost impossible for us to eat fresh fungus, it is all dried fungus. During the drying process of fresh black fungus, most of the porphyrin substances will be decomposed, so the porphyrin content in dried black fungus is very small. After soaking in water, a considerable part of the porphyrin dissolves in water.

So under normal circumstances, even if you eat black fungus raw to make a sand slide chain, you will not eat too many porphyrins.

But there is one kind of person who is exceptional. Such people are congenitally deficient in the enzymes that metabolize porphyrins, which can easily accumulate in the body. If you don't pay attention to sun protection, you can get solar dermatitis, also known as porphyria.

People with this congenital disease must blanch the fungus, and blanching at high temperatures can destroy most of the porphyrins.

Everyone should understand this, it is better to blanch the cold fungus. But don't blanch it for too long, just a few minutes, because once the fungus is cooked for a long time, it will become soft and crispy, and it is not delicious.

Blanch the fungus in cold salad, and the specific method is as follows. Ingredients: 200 grams of fungus.

Excipients: 1 teaspoon salt, 1 teaspoon vinegar, 1 4 teaspoons chicken essence, 1 teaspoon sesame oil to burn, 1 2 red peppers, 1 shallot.

Steps: 1. Soak the fungus in advance to soften.

2. Wash the fungus and pick it into small flowers.

3. Cut the red pepper into small cubes and cut the shallots into chopped green onions for later use.

4. Add water to the pot and bring to a boil, pour in the fungus and blanch it.

5. Then scoop it up.

6. Soak in cold water to make the fungus more refreshing.

7. Blanch the red pepper in boiling water. Duan withered.

8. Drain the water.

9. Scoop up the fungus soaked in cold water, put it in a deep dish, and add red pepper and chopped green onion.

10. Add salt, appropriate amount of chicken essence and vinegar.

11. Add sesame oil and mix well.

12. The finished product is as follows. <>

Cold fungus needs to be blanched. The fungus itself carries a lot of impurities such as dust, bacteria, etc. If the fungus is not blanched and eaten cold, it will most likely cause physical discomfort.

When making cold fungus, it is recommended to blanch the fungus. The function of blanching fungus is mainly to disinfect and sterilize, and it is more reassuring to eat.

Fungus, also known as black cabbage, fungus, cloud fungus, belongs to the fungus family, fungus, is a precious medicinal and edible colloidal fungus in China, and is also recognized as a health food in the world.

Our country is the homeland of fungus. As early as 4,000 years ago, our ancestors had recognized and developed fungus in the Shennong's era, and began to cultivate and eat it.

The dried fungus is high in protein, vitamins and iron, and its protein contains a variety of amino acids, with lysine and leucine being the most abundant.

Yes, blanching can play a role in disinfecting. The fungus should be soaked before eating, and during the soaking process, some bacteria and fungi will grow on the surface of the fungus. The surface of the fungus that has been soaked for a long time feels a little slimy to the touch, which is due to the contamination and reproduction of bacteria and fungi.

Especially in the hot summer, the soaked fungus is particularly easy to deteriorate.

The fungus should not be soaked for too long. Even if the fungus has a short soaking time, it is actually a little contaminated with bacteria. Blanching it with boiling water can play a role in disinfection and sterilization, and when you do this cold fungus, you don't have to worry about stomach trouble.

Introduction: Add an appropriate amount of water to the pot, boil the water over high heat, put the fungus into the pot, blanch the water for about five minutes, five minutes later, take out the fungus control water, put it in cold water for a while, after the fungus cools down, take it out and put it into a bowl of cool white boil, the purpose of this is to make the fungus feel better, eat more crispy, and then mix in the seasoning to eat.