Raw materials: auricularia auricula, green pepper and carrot; Seasoning: garlic paste, salt, monosodium glutamate, pepper, dried pepper soaked in water, cold vinegar.
1. Soak auricularia auricula in warm water first, and then clean it with tap water or salt or flour piece by piece.
2. Shred the green pepper and carrot, and tear the washed black fungus into small pieces by hand.
3. Put the pot on the shelf to boil water, blanch the black fungus, and then blanch the green pepper and carrot. Remember to put it in cold water quickly after blanching to keep its color and crispness.
4. Put the blanched black fungus, green pepper and shredded carrot into a bowl, and add garlic paste, pepper water, salt, monosodium glutamate, pepper and cold vinegar. And stir evenly.
Method 2 of cold mixing auricularia auricula
1. Wash and cut fresh Auricularia auricula, blanch it in boiling water (safer) and let it cool;
2. Peel and chop some garlic seeds;
3. Wash some fresh red peppers and chop them up.
4. Put chopped red pepper and garlic into black fungus, and add monosodium glutamate, chicken essence, sesame oil, vinegar (three spoonfuls) and cold water;
5. Marinate for seven or eight hours!
Method 3 of cold mixing auricularia auricula
Raw materials: Auricularia auricula 150g, crushed walnuts 50g, red green pepper, ginger and garlic a little; Seasoning: salt, sugar, vinegar, soy sauce, sesame oil and red oil;
Exercise:
1, black fungus is washed and torn into small pieces, red and green peppers are shredded, and ginger and garlic are minced.
2, black fungus, red and green pepper silk drowning
3. Stir-fry chopped walnuts with low heat. 4. Put shredded walnuts, black fungus, red green pepper and minced ginger and garlic into a bowl, and add seasonings and mix well.
Fried meat with auricularia auricula method 1
Ingredients: Auricularia auricula 500g, pork 150g, half green pepper and half red pepper, a little ginger and onion.
Exercise:
1, put the oil in the pot and heat it to 80%, and the shredded ginger will explode.
2. Fried pork becomes discolored
3, green, red pepper, fungus, salt, a little Chili oil stir-fry until cooked.
4. Add onions before cooking.
Note: 1. Auricularia auricula is not easy to wash, so be sure to wash it carefully one by one. All materials should be the same, and each has its own unique flavor. 3. This dish is mainly fried by fire, and the fried dish is tender.
Method 2 of frying meat with auricularia auricula
Ingredients: Auricularia auricula (soaked), Tremella fuciformis (also soaked), tomato, garlic sprout and shredded pork.
Exercise:
1. Shredded pork is marinated with salt, thirteen spices, soy sauce and cooking wine.
2. Wash the soaked black fungus and tremella, and cut into sections for later use.
3. Peel the garlic seedlings, wash them and cut them into cubes.
4. Cut the tomatoes into small pieces. 5. Put the oil in the pot. When the oil is hot, add some garlic sprouts, and then add the pickled shredded pork. After the color of shredded pork changes, add tomatoes, add black fungus and tremella after a while, and continue to fry until cooked.
The following are some practices of edible fungi.
Braised three-silk noodles with fungus
Auricularia auricula, cucumber, vermicelli, sesame oil, onion, ginger, pepper, salt, yellow wine, monosodium glutamate.
Shredding auricularia auricula and cucumber, blanching auricularia auricula and vermicelli in boiling water, draining, adding seasonings such as shredded cucumber, sesame oil, yellow river and salt, and mixing well.
Sweet and sour auricularia auricula
300g of auricularia auricula, 50g of water chestnut, 30g of soy sauce, 20g of sugar, 5g of rice vinegar15g, 5g of wet starch, 25ml of fresh soup and 50g of cooked peanut oil.
Soak Auricularia auricula in cold water, wash, drain and slice with a knife; Wash and peel the water chestnut, break the wok with a knife and get angry, pour in 40 grams of peanut oil, heat it to 70%, put the auricularia auricula and water chestnut into the wok at the same time, stir fry for a while, add soy sauce, white sugar and fresh soup, thicken it with wet starch after boiling, then add rice vinegar and pour 10 g.
Fried pork with eggs
30 grams of water-borne fungus, 4 eggs, 50 grams of lean meat, 50 grams of cooked bamboo shoots, 30 grams of onion, cooking wine, monosodium glutamate, soy sauce, refined salt, white oil, etc.
Black fungus, lean meat, cooked bamboo shoots and onion are cut into filaments respectively, and the eggs are put into a bowl for later use. After the wok is heated with oil, pour the egg liquid into the wok, stir-fry the original wok, add shredded onion and shredded pork, add cooking wine, shredded bamboo shoots, shredded fungus, refined salt, monosodium glutamate and soy sauce, stir-fry for several times, then put the scrambled eggs into the wok, stir-fry evenly together, and stir-fry for several times.
Fried yuba with auricularia auricula
Water-borne yuba 150g, water-borne auricularia 100g, peanut oil 50g, fresh soup 150g, a little soy sauce, salt, monosodium glutamate, chopped green onion, shredded ginger, sliced garlic and water starch.
Sliced yuba; Wash the fungus, cut it into small pieces, put it in a wok and bring it to a boil. Add the oil. When the oil is hot, add the chopped green onion, shredded ginger and sliced garlic, stir fry, then add the yuba, fungus, soup stock, soy sauce, salt and monosodium glutamate, bring it to a boil, thicken the starch, point out the oil and take it out.
Fried pork slices with auricularia auricula
Auricularia auricula 25g, lean meat ID 0g, rape flower 100g, soy sauce 15g, tea oil 40g, onion, ginger, yellow wine and a little salt.
Slice the meat, cut the rape heart into slices of the same size, shred the onion and ginger, put tea oil in the wok, heat, add the meat slices, onion and ginger, stir-fry quickly until the meat slices turn white, add rice wine, then add the rape, fungus, soy sauce and salt until the rape vine and fungus are thoroughly fried.
Fried belly slices with auricularia auricula
Pork tripe 500g, 150g auricularia auricula, 50g garlic, 50g edible oil, a little salt, yellow wine, sugar, soy sauce, ginger, vinegar, monosodium glutamate and water starch.
Scrubbing pork belly repeatedly with vinegar and salt, then washing it with clear water, boiling it in boiling water until it is 80% mature, taking it out and cutting it into pieces obliquely with a knife; Slice garlic, cut ginger into sections, put it on a big fire, add oil to heat it, put garlic, auricularia auricula and tripe into an oil pan and fry it with ginger for a few times, then add yellow wine, salt, sugar and soy sauce, add a proper amount of water to boil, thicken it with water starch, and add monosodium glutamate and mix well.
Fried shrimps with auricularia auricula
50g of auricularia auricula, 2 eggs, shrimp 150g, appropriate amount of yellow wine, appropriate amount of pepper, monosodium glutamate, mung bean, red pepper, onion, ginger, sesame oil and salt.
Firstly, shrimp is mixed with egg white, bean powder and monosodium glutamate, and poured into a hot sesame oil pan for deep frying; Filter the remaining oil and add Auricularia auricula, red pepper, mung bean, etc. , and stir fry a few times.
Fried fish fillet with auricularia auricula
25g of auricularia auricula, 250g of fresh fish and 50g of onion; 5g of ginger, 50g of yellow wine, 50g of salt, 50g of pepper, 50g of water bean powder, 50g of soup150g, 50g of cooked lard.
Wash auricularia auricula with water and cut into small pieces; Slice the fish and put it on a plate; Slice ginger, chop onion, remove the underarm stain of the fish fillet with yellow wine and salt for a while, mix well with gouache and put it in an oil pan until it is half cooked, put the fish fillet down and fry for a while, drain the remaining oil, leave a little oil in the pan, pour the fungus, yellow wine, monosodium glutamate and soup into the boil, thicken it with water and soybean flour, then pour the fish fillet into the pan, stir-fry it for a few times, and quickly take it out of the pan and plate it.
Qing tun mu er
300 grams of mushrooms with water-borne fungus, 8 mushrooms, onion, ginger, yellow wine, salt and cooked oil.
Soak mushrooms in cold water, wash them, mix well with seasonings, pour them into the cooked bone soup, stew them with slow fire 15 ~ 30 minutes, and add monosodium glutamate and pepper after taking out.