How to eat black fungus

Black fungus is a very beneficial food. It is high in iron and is the best for replenishing blood. Let’s take a look at how to eat black fungus.

1. Cold Fungus

Ingredients: black fungus, green and red peppers, carrots.

Seasoning: minced garlic, salt, MSG, pepper, water soaked in dried chilies, and cold vinegar.

practice:

1. Soak the black fungus in warm water first, then wash it piece by piece with running water. You can also use salt or flour to wash it.

2. Cut the green and red peppers and carrots into shreds, and tear the cleaned black fungus into small pieces by hand.

3. Boil water in a pot and blanch the black fungus

Cook, then blanch the green and red peppers and shredded carrots. Remember to quickly cool them in cold water after blanching to maintain their color and crispness.

4. Put the blanched black fungus, green and red peppers and shredded carrots in a bowl, add mashed garlic, chili water, salt, MSG, pepper, cold vinegar, etc. and mix well.

2. Stir-fried black fungus

Ingredients: 200g of soaked black fungus and 1/2 red pepper for weight loss.

Seasoning: appropriate amount of peppercorns, 2 star anise, 1 spoon of soy sauce, 1 spoon of oil, 2 slices of ginger, 2 small pieces of green onion (optional).

Method: After the oil is hot, add ginger and black fungus, stir-fry for a while, then add soy sauce and appropriate amount of water, bring to a boil over high heat, then add pepper and star anise, simmer on low heat for about 8 minutes, turn off the heat and serve.

3. Braised Grass Carp with Black Fungus

Ingredients: 100g black fungus, 250g grass carp, 300ml vegetable oil (about 50ml actually consumed), chopped green onion, chopped ginger, rice wine, pepper, wet starch, refined salt, fresh soup, and MSG as appropriate

Method: Remove the stems of the black fungus, rinse it with clean water, and drain the water; wash the fish, cut it into thin slices, put it in a plate, add rice wine and refined salt, marinate the fish for a while, take out the fish fillets, and slurry them with wet starch for later use. Put the vegetable oil in a wok on high heat and heat it to 70% hot, put the fish fillets in the wok and simmer them thoroughly, remove them, and drain the oil. Put the wok on high heat, heat the remaining oil, add chopped green onion and ginger, add the fish fillets, then add black fungus and rice wine, stir-fry quickly for a while, add fresh soup and bring to a boil, thicken with wet starch, add refined salt and MSG, turn it over a few times, sprinkle with pepper, and serve.

4. Steamed Chicken with Black Fungus

Ingredients: 30 grams of black fungus, 200 grams of chicken.

Method: Soak the black fungus in clean water, wash and set aside; cut the chicken into small pieces, add salt, soy sauce, cornstarch, sugar and MSG and marinate for 20 minutes, then add the black fungus, stir well, and steam it over low heat.

5. Fungus and Tofu Soup

Ingredients: 25 grams of black fungus, 200 grams of tofu, a little salt, 1 bowl of chicken soup.

practice:

1. Wash the soaked black fungus and cut the tofu into slices.

2. Add tofu and black fungus to chicken soup and salt, stew for 10 minutes, then serve.