Pickled pepper and Auricularia auricula(pao jiao mu er )

Pickled pepper and Auricularia auricula

Introduction:

"In fact, my husband taught me to cook this dish a long time ago, but I have been puzzled: will uncooked agaric contain toxins like uncooked kidney beans? Therefore, he refused to make this dish. Until one day, from a TV diet and health program, I heard a nutrition expert say: once the fungus is soaked in warm water, it can be eaten cold after washing, and it has higher nutritional value than fried. If you are afraid of unsanitary, just blanch it in boiling water, and then take out the salad. Since experts say so, I'm relieved to start making pickled pepper fungus. "

Production steps:

Step 1: prepare a clean pickle jar (it's better to use the pickle jar, because I don't have the pickle jar, I use the sealed jar instead.). In addition, go to the vegetable market to buy about 500 grams of wild pepper with water, which is specially used for pickles, and put it into the pickle jar for use.

Step 2: put a handful of dried agaric in the basin.

Step 3: soak Auricularia auricula in warm water, the amount of water should be as much as possible, because the Auricularia auricula will expand a lot after soaking in water, if the water is too little, it will affect the foaming effect. (it's OK to soak your hair in cold water, but the soaking time is a little longer.)

Step 4: after the Auricularia auricula is fully soaked, remove the pedicel of the Auricularia auricula, wash it thoroughly and then remove it.

Step 5: if you are not at ease, you can take a clean basin, put it into cold boiled water, and then add a few spoonfuls of salt. After the salt is completely dissolved in water, put the cleaned Auricularia auricula into the basin and soak it for about 10 minutes.

Step 6: with clean chopsticks, put the thoroughly washed agaric into the prepared pickle jar, and the pickled pepper juice is better than agaric. Then, cover the jar well and keep the pickle jar in a cool and dry place. After 24 hours, you can take out the fungus with clean chopsticks, put it on the plate and eat it directly. You can also add some seasonings you like.

Materials required:

Dry black fungus

Wild pepper: About 500g (with juice)

Salt: right amount

Note: 1. The pickled pepper water used in this dish is the same as the pickled water of Sichuan pickles. It can be used to soak other vegetables and can also be used repeatedly. However, it should be noted that before the next pickle, add an appropriate amount of salt again, and then put in the washed pickled vegetables to make pickles. 2. This pickled pepper water can also be used to soak chicken feet. But special attention should be paid to: the raw chicken feet must be washed, cooked, fished out to cool before they can be put into pickled pepper water, soaked for about 24 hours, you can eat. (because the chicken feet are meat dishes with oil and water, the pickled pepper water after soaking the chicken feet should not be kept for a long time. The pickled pepper water should be replaced in time. Wash and dry the pickle jar before changing.)

Production difficulty: simple

Process: others

Production time: one day

Taste: medium spicy

Chinese PinYin : Pao Jiao Mu Er