Stir fried fungus with red pepper(hong la jiao chao mu er )

Stir fried fungus with red pepper

Introduction:

"Another home dish, lung clearing Stir fried fungus with red pepper I hope you like... "

Production steps:

Step 1: dry Auricularia auricula with water bubble hair, root cut.

Step 2: remove the head of red pepper, divide it into two parts, cut the oblique angle, cut the green onion into green onion, shred the ginger and slice the garlic

Step 3: heat the oil in the pan, add a little garlic and shredded ginger, saute until fragrant, pour in shredded Auricularia and stir fry

Step 4: stir fry for about 3 minutes, then add the remaining ginger and garlic, stir fry again.

Step 5: pour in the red pepper, stir fry evenly, add a little salt, cover with the lid and simmer for about 2 minutes (this way, the stir fry will not be too dry, there will be a little more water). Add salt, fish sauce, put scallion, stir fry for a while, then put it on the pan.

Materials required:

Dried agaric: 50g

Red pepper: 100g

Shallot: 10g

Ginger: 5g

Garlic: 10g

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Fish sauce: moderate

Note: Auricularia auricula is also known as cloud ear, mulberry ear, pine ear, Chinese black fungus. Auricularia auricula is a kind of famous edible fungus with rich nutrition, soft texture, delicate taste, delicious taste and special flavor. It can be vegetarian or meat, which not only adds style to the dishes, but also nourishes the blood and keeps the face, dispels diseases and prolongs life. The fungus of Auricularia belongs to basidiomycetes, Auricularia, auriculariaceae. There are 8 varieties in China. Auricularia auricula is like an ear, parasitic on dead wood, containing sugars, protein, fat, amino acids, vitamins and minerals. Fresh Auricularia auricula is gelatinous, translucent, disc-shaped, lateral on trees, irregular in shape, 3-12 cm in diameter, elastic, smooth concave ventral surface, slightly rolled edge, convex back, with very fine villi, dark brown or tea brown. After drying, it shrinks to be horny, hard and brittle, with dark gray or grayish white on the back; after entering water, it expands and can return to its original state, soft and translucent, with smooth mucus on the surface. Modern nutritionists highly praise Auricularia auricula as "the meat in the vegetable", and its nutritional value can be comparable to that of animal food. Corresponding website of Teflon: http://www.teflon-club.com/club/kaopu_ detail.php?reid=1139

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong La Jiao Chao Mu Er