Ingredients and steps for making wild black fungus in Northeast China

Northeastern wild black fungus has high nutritional value, and its high-quality gelatinous ingredients and iron minerals replenish energy for the body. Northeastern wild black fungus is an ideal ingredient for replenishing blood and regulating digestive ability. Let's take a look at how to cook Northeastern wild black fungus.

How to make wild black fungus in Northeast China

1. How to make wild black fungus in Northeast China - black fungus sweet porridge

Step 1: Wash the polished rice and set aside. Soak the black fungus and remove the black stems, then wash and tear the black fungus into small pieces.

Step 2: Cut the walnut kernels into suitable sizes and wash them briefly with water. Soak the raisins in water to remove the dust on them.

Step 3: Pour clean water into the casserole and bring it to a boil, then put the glutinous rice into the casserole, and then add walnut kernels and black fungus.

Step 4: Stew the polished rice and other ingredients over low heat until the black fungus is fully cooked and softened, and the polished rice is soft and rotten.

Step 5: Add raisins and rock sugar into the porridge and cook for another five minutes before enjoying.

2. How to make wild black fungus in Northeast China - Fungus Tofu

Step 1: Soak the Northeastern black fungus in water for two hours until it becomes swollen and tear it into small pieces.

Step 2: Take out the tofu and cut it into small pieces. Wash and dice the onion, green pepper and red pepper.

Step 3: Heat the wok, add oil and heat until the oil is hot, then pour in the tofu cubes.

Step 4: Fry the tofu cubes on both sides until they turn golden brown and then drain the oil and remove them.

Step 5: Leave a little oil in the pan, add onions and sauté until fragrant, then add black fungus and start stir-frying evenly.

Step 6: Add tofu cubes, simmer with soy sauce and salt, then add green and red peppers and stir-fry until cooked.