How to make bamboo fungus delicious?

How to make bamboo fungus delicious? How to make it taste more delicious may be very difficult for a novice, so today I will recommend several very delicious bamboo fungus methods:

Bamboo fungus and white fungus soup

Ingredients: 25 grams of dried bamboo fungus, 20 grams of dried white fungus, and 200 grams of rock sugar.

Knife forming:

Soak bamboo fungus and white fungus separately in cold water, remove the stems, remove the mud and wash them; cut the bamboo fungus into 5 cm long sections, mix with white fungus and rinse them several times with warm water.

Cooking method: Boil. Dissolve rock sugar in water, remove the foam, add bamboo fungus and white fungus, cook until done, and serve in a bowl.

Flavor characteristics: The soup is clear, the bamboo fungus is crispy, and the white fungus is soft and sticky.

Technical tips: Do not let the bamboo fungus become too mushy when cooking.

Crispy Bamboo Fungus Fish

Ingredients: dried bamboo fungus, fish meat, eggs, salt, chicken powder, starch, bread crumbs, sesame seeds, pepper and salt, cooking oil

Preparation method:

1. Soak the dried bamboo fungus in water and cut into 5 cm long segments;

2. Chop the fish into minced meat, add salt and chicken essence and mix well, then put the minced fish into the middle of the bamboo fungus, dip it in egg liquid, bread crumbs and sesame seeds for later use;

3. Light a wok and pour in oil. When the oil is 60% hot, put in the bamboo fungus. When frying until golden brown, remove from the pan and dip in salt and pepper before eating.

Features: Crisp outside and tender inside Effects: Bamboo fungus is crisp, tender, refreshing and fragrant, and is a precious dish for state banquets and high-end banquets in my country. Bamboo fungus is rich in protein and amino acids, has the effects of promoting blood circulation, strengthening the spleen, and aiding digestion, and has a preventive effect on patients with cough, hypertension, and hyperlipidemia.

Bamboo fungus, cabbage and glutinous rice soup

Ingredients: Chinese cabbage, minced pork, bamboo fungus, mushrooms, bamboo shoots, cucumber, carrots

Seasoning: salt, broth

practice

1. Soak the bamboo fungus in water and cut into sections. Peel and wash the cucumber, carrot and green bamboo shoots, cut into large pieces and set aside.

2. Select 2 cabbage leaves and blanch them in boiling water. Wrap the seasoned pork paste with the blanched cabbage leaves into strips, cook over low heat for about 5 minutes, and cut into sections after removing from the heat.

3. Put an appropriate amount of broth in the pot, add bamboo fungus segments, cucumber slices, green bamboo shoots slices, and carrot slices and bring to a boil. Add the prepared cabbage seeds and boil.