How to make Northeastern wild black fungus delicious? How to make Northeastern wild black fungus

Northeastern wild black fungus has a variety of colloids and minerals that can help replenish blood and clean the gastrointestinal tract. Black fungus has high nutritional value, but it is also expensive. Northeastern black fungus is also suitable for stewing, which retains the nutrition of wild black fungus itself. Here is an introduction to the method of cooking Northeastern wild black fungus.

How to make wild black fungus in Northeast China

1. How to make wild black fungus in Northeast China - rock sugar black fungus soup

Step 1: Soak the black fungus in clean water until it becomes several times larger than its original size, then wash it clean with water.

Step 2: Dice and chop the black fungus, drain and set aside.

Step 3: Bring the casserole to a boil, then simmer over low heat for about 25 minutes.

Step 4: Add chopped black fungus and rock sugar into the porridge and continue to simmer for about ten minutes, and the porridge is ready.

2. How to make wild black fungus in Northeast China - Fresh shrimp and black fungus porridge

Step 1: Wash the rice and soak it for half an hour.

Step 2: Peel off the shrimp shell and pick out the internal organs.

Step 3: Soak the black fungus, wash the celery, remove the old skin of the celery and cut into pieces.

Step 4: After the shrimps are preliminarily processed, knead them evenly with salt and cornstarch, then rinse and drain. Add clean water, a few drops of oil and cornstarch to a bowl, put the shrimps in, mix well and marinate for a while.

Step 5: Put rice and enough warm water in the casserole. There should be enough warm water and you should not pause and add water repeatedly.

Step 6: Cook the porridge until the rice grains are loose and the porridge is thick and sticky, then add the shrimp and fungus.

Step 7: After ten minutes, add chopped celery and salt, cook for a few minutes and it is ready to serve.