Black and white vegetables(hei bai cai )

Black and white vegetables

Introduction:

"Black and white vegetable is a special dish in Northeast China. The raw materials are black fungus and Chinese cabbage. The quality of autumn fungus in Northeast China is the best. The Chinese cabbage in autumn in Northeast China is the biggest, the best quality and the sweetest crisp. The love of Chinese cabbage in Northeast China is no less than that of South Korea. In winter, Chinese cabbage is the most common vegetable. Pickled Chinese cabbage is the most common vegetable in Northeast China It is an essential winter dish. Pickled hot cabbage is also a necessary side dish. Stewed cabbage and fried cabbage are also home dishes with high serving rate. Although far away from my hometown, I still love and miss the delicious food in my hometown. The dishes that accompanied me growing up will never be forgotten. "

Production steps:

Step 1: use a blister the night before

Step 2: after soaking all night, you can see how much better it is! It's small, thick and dark in color. This kind of fungus has accumulated a lot of nutrients through slow growth~

Step 3: Chinese cabbage should be skewed into large pieces, so that the flavor of fried cabbage is completely different from that of shredded cabbage, and it won't produce too much water

Step 4: add oil into the pot

Step 5: add shredded meat and stir fry to change color. Add rice wine and black pepper to stir fry until fragrant

Step 6: add black fungus and stir fry for a while until black fungus is soft. Black fungus will burst out because of heat, so it's best to cover it carefully

Step 7: only when the Auricularia auricula is soft can the cabbage be enlarged and stir fried, otherwise the Auricularia auricula will be hard and taste bad. The best state of Auricularia auricula is soft and crisp

Step 8: add cabbage and stir fry for a few times, then add salt and chicken essence and stir fry for a few times. Pour in a few drops of vinegar before going abroad. The fried cabbage is too crisp to eat

Step 9: black and white collocation, Auricularia auricula one after another with flowers, looking at is not very appetite ~ practice is simple, taste and light, summer eat very good? For the body and skin are very good, the beauty of the lady to eat more Oh ~ middle-aged and old people eat more cardiovascular is also very good yo~

Materials required:

Chinese cabbage: 8 leaves

Northeast black fungus: 100g after soaking

Shredded meat: 50g

Oil: right amount

Salt: right amount

Rice wine: moderate

Black pepper: moderate

Chicken essence: appropriate amount

Vinegar: small amount

Note: teach you how to choose black fungus: people like autumn fungus, what is autumn fungus? That is, the Auricularia auricula produced in autumn grows slowly because of the large temperature difference between day and night. In this way, the Auricularia auricula has thick meat, small size and rich nutrition. This is the authentic northeast black Auricularia auricula. The black Auricularia auricula is divided into bag raw and wood raw. The bag production is high, but the taste is not good. The wood raw has low yield, good taste and rich nutrition. The environment of woody growth is basically in the wild state, but only by artificial inoculation. The supermarket's basic is the bag raw. I think it's a kind of raw wood which is hard to buy outside because of its low yield. As long as a small amount can bubble a lot out, bubble hair rate is very high and extremely resistant to bubble, generally take a night to bubble well, and the supermarket bought a few hours to bubble well, and then bubble will rot, why? Because of the slow growth and fine tissue of the raw Auricularia auricula, the tissue of the supermarket sold is loose because of the rapid growth, so it is easy to bubble open or even bubble rotten, and the soaked Auricularia auricula is also yellow. This kind of nutrition is not good enough! It's best to soak the raw wood one day before going to bed, and then soak it the next day. If you can't finish eating, you can put it in the refrigerator, and it won't rot quickly.

Production difficulty: simple

Technology: stir fry

Ten minutes: Making

Taste: Original

Chinese PinYin : Hei Bai Cai