Hot and sour black fungus(suan la hei mu er )

Hot and sour black fungus

Introduction:

"Since last winter, the PM2.5 index of the motherland from north to South has exceeded the standard (PM2.5 refers to particles with diameter less than or equal to 2.5 microns in the atmosphere, also known as particles that can enter the lung), and the air is dirty. Many days, we are disturbed by the monster" haze "(haze: refers to a large number of particles suspended in the air that cannot be distinguished by the naked eye). Haze causes environmental deterioration, affects the safety of travel, and affects our physical and mental health. In the face of these attacks, it is "necessary" to eat some lung clearing food. Auricularia auricula is known by nutritionists as "the meat in the vegetable" and "the king of the vegetable". Because Auricularia auricula grows in a humid and cool environment, traditional Chinese medicine believes that it has the functions of Invigorating Qi and activating blood circulation, cooling blood and moistening, and can eliminate heat toxicity in the blood. The plant gum in Auricularia auricula has a strong adsorption capacity, which can discharge the impurities remaining in the human digestive system, and play the role of clearing stomach and bowel. It has the function of helping to digest fiber materials, dissolving and dissolving foreign matters such as hair, chaff, wood dregs, sand and metal chips that are hard to digest accidentally. Therefore, it is an indispensable health food for mining, chemical and textile workers. Recent cooking love to adjust the flavour of the desired flavor ahead of time. First, it saves time. Secondly, cooking dishes with juices can make the dishes taste even. This is a little hobby for you, and a friend who has the same feeling can try it. There are many ways to eat black fungus, such as cold mix, soup, stir fry, etc. today, the hot and sour black fungus I made is stir fried. Specially added sugar, vinegar, and the use of red pepper, so fried fungus hot and sour, clear mouth, is very suitable for the lazy spring, picky appetite

Production steps:

Step 1: soak black fungus with water in advance. Wash green pepper, remove seeds and slice. Wash the red pepper and cut into small pieces. Shred the ginger.

Step 2: wash green pepper, remove seeds and slice.

Step 3: take a clean small bowl, pour in 1 tbsp vinegar, 1 / 2 tbsp cooking wine, a little soy sauce, appropriate amount of refined salt, 1 tbsp sugar bar, and set aside.

Step 4: pour clear water into the pot, boil the water, quickly blanch the soaked black fungus, remove the water and set aside.

Step 5: heat up the oil and add shredded ginger and red pepper to saute until fragrant.

Step 6: pour in green pepper slices and stir well over high heat.

Step 7: pour in the agaric and stir fry.

Step 8: cook along the edge of the pot and stir well.

Materials required:

Auricularia auricula: right amount

Green pepper: right amount

Red pepper: right amount

Sugar: right amount

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Soy sauce: right amount

Vinegar: right amount

Cooking wine: moderate

Precautions: 1. It's easy to splash oil when frying Auricularia auricula. You can quickly blanch the soaked Auricularia auricula with boiling water. In this way, cooking time can be reduced and oil splashing can be controlled, and the fried Auricularia auricula is crisp. 2. Choose Auricularia auricula generally choose small leaves, commonly known as "bowl ear" (after bubble like a small bowl). High quality Auricularia auricula generally smell no odor, taste when there is a fragrance.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: hot and sour

Chinese PinYin : Suan La Hei Mu Er