Black fungus with mustard flavor(jie xiang hei mu er )

Black fungus with mustard flavor

Introduction:

"In the last two days, Shanghai has emptied thousands of miles. Don't forget those days of haze. Always remember to clean your intestines and stomach. Auricularia auricula is undoubtedly the best natural vacuum cleaner to help us clear our lungs. "

Production steps:

Step 1: wash and dry black fungus

Step 2: heat the oil in a hot pot, add Beijing onion and stir fry until fragrant

Step 3: add black fungus and stir fry slowly over medium heat

Step 4: put all seasonings into a bowl and mix well

Step 5: pour into the pot and stir fry over high heat

Step 6: stir fry until the juice is collected

Materials required:

Auricularia auricula: right amount

Jingcong: 1 Section

Shallot: 1 pinch

Salt: right amount

Raw soy sauce: 4 teaspoons

Water: 2 teaspoons

Sugar: right amount

Mustard: moderate

Note: black fungus is easy to explode when it is preheated. Be careful when cooking. Keep away from the pot

Production difficulty: simple

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Jie Xiang Hei Mu Er