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

Hot and sour black fungus

Introduction:

"Black fungus has soft texture, delicious taste, rich nutrition, and can be vegetarian or meat. This time, the black fungus is sour and spicy. It's very refreshing, appetizing and delicious. The color of black fungus not only adds to the style of Chinese cuisine, but also nourishes the blood and makes the skin ruddy and radiant. It can also prevent and treat iron deficiency anemia, and has many medicinal effects. "

Production steps:

Step 1: prepare materials.

Step 2: soak black fungus with water in advance. Pour clear water into the pot. After boiling, pour in the soaked black fungus and blanch it quickly. Remove the water and set aside.

Step 3: in a small bowl, pour in 1 tbsp vinegar, 1 / 2 tbsp cooking wine, a little soy sauce, 1 tbsp sugar, an appropriate amount of refined salt, and prepare the sauce.

Step 4: heat the oil in the pan and add shredded ginger and red pepper to saute until fragrant.

Step 5: pour in the agaric and stir fry.

Step 6: cook in the sauce, stir fry; pour in the shredded green pepper, stir fry well.

The seventh step: Kwai Chi.

Materials required:

Green pepper: 1

Auricularia auricula: 100g

Jiang: one piece

Red pepper: 5

Vinegar: 1 tbsp

Cooking wine: 1 / 2 tbsp

Salt: right amount

Soy sauce: right amount

Notice: blanch the pickled black fungus with boiling water quickly, which can not only reduce the cooking time, but also make the black fungus crisp.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Suan La Hei Mu Er