Mixed kidney flower with black fungus(hei mu er ban yao hua )

Mixed kidney flower with black fungus

Introduction:

Production steps:

Step 1: cut the whole waist flower in half from the middle;

Step 2: cut off the middle fascia with a knife;

Step 3: make the waist flower face up and cut several pieces horizontally in the middle (don't cut off in the middle);

Step 4: cut vertically and obliquely with a knife and divide it into blocks of moderate size;

Step 5: put the cut and washed kidney flower into a bowl, add appropriate amount of salt and a small amount of white vinegar, and then add the beer without kidney flower, marinate for 10 minutes;

Step 6: prepare other ingredients, garlic, black fungus, red pepper and coriander;

Step 7: Boil the water, add the right amount of salt and a few drops of oil, add black fungus and blanch for a while;

Step 8: remove the blanched black fungus and add the pickled kidney flower to blanch it;

Step 9: put the blanched black fungus on the bottom of the plate, add the blanched kidney flower on it, sprinkle some salt and black pepper;

Step 10: put minced garlic and shallot on the top, and put a few red peppers on the surface;

Step 11: heat the pan, add olive oil and sesame oil, bring to a boil;

Step 12: pour the hot oil on the piled vegetables;

Step 13: it's ready to eat.

Materials required:

Kidney flower: 2

Auricularia auricula: 15g

Beer: 1 can

Garlic: right amount

Coriander: moderate

Red pepper: right amount

White vinegar: right amount

Sesame oil: appropriate amount

Olive oil: right amount

Pepper: right amount

Salt: right amount

Note: 1. The first step to remove the odor of kidney flower is to break it from the middle and cut off the fascia in the middle with a knife; 2. In order to make the kidney flower taste better, draw a flower knife on the kidney flower after removing the film; people with poor craftsmanship can cut it horizontally, then vertically and obliquely, as I do, and finally cut it into pieces of moderate size; 3, It's a little easier; 4. Adding appropriate amount of beer and vinegar in the process of pickling can not only further remove the peculiar smell, but also preserve the fresh and tender taste of Cashew in the process of blanching; 5. Blanching time of cashew should not be too long, put it into boiling water to change color slightly and roll it out immediately; 6. Put it on the plate, code the ingredients you like, mix and heat with two kinds of oil (sesame oil and olive oil) and pour it out Pour it on the seasoning; if you like to be a little familiar with it, you can cover it and let it simmer, but don't put the coriander in first, the green leafy vegetables will turn yellow.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Hei Mu Er Ban Yao Hua