Black and White Dishes
1.
Soak in water the night before
2.
Look at the fungus after soaking all night~ It's a lot of soaking! Small in size, thick in meat, and very dark in color. Such fungus accumulates a lot of nutrients after slow growth~
3.
The Chinese cabbage needs to be slanted into large slices so that it is completely different from the shredded flavor~ and it won’t produce too much water.
4.
Fill the pot with oil
5.
Add the shredded pork, stir fry to change the color, add rice wine and black pepper to stir fry for a fragrance
6.
Add the black fungus and stir fry for a while until the black fungus is broken and tender. Black fungus will explode due to heat, so be careful to cover the lid.
7.
When the fungus is soft, the cabbage can be enlarged, otherwise the fungus will be hard and the taste is not good. The best condition for fungus is soft and crispy.
8.
Add the cabbage and stir-fry for a few times, immediately add salt and chicken broth, stir-fry for a few times, and then pour a few drops of balsamic vinegar before going abroad. Don’t stir-fry the cabbage for too long, otherwise the cabbage will not be crispy and sweet.
9.
Black and white match, the fungus blossoms like flowers, look at whether it is very appetizing~ The method is simple and light. It is good in summer. It is good for the body and the skin. The beauty-loving ladies should eat more~medium It is also good for the heart and brain blood vessels to eat more for the elderly~
Tips:
Teach you how to choose black fungus: People like autumn fungus. What is autumn fungus? That is, the fungus produced in autumn. The fungus produced in autumn has a large temperature difference between day and night, so the fungus grows more slowly. The fungus is thick and small, and has more nutrients.
This is the authentic Northeast black fungus~ The black fungus is divided into bags and wood. The bag production is high, but the taste is not good. The wood production is low, the taste is good, and the nutrition is more abundant. The wood growth environment is basically in the wild state, only artificial inoculation. Basically, all the supermarkets are made in bags. This is Musheng, which is hard to buy outside of the sparse production. Only a small handful can be soaked. The foaming rate is very high and it is extremely resistant to foam. Generally, it takes overnight to soak. But the supermarket will soak after a few hours and then soak. Why? Because the autumn fungus grows slowly and the organization is fine, the supermarket sells it because it grows too fast, so the organization is loose, it is easy to soak or even soak, the fungus after soaking is also yellow. Such nutrition is not good enough! Musheng's best soaked before going to bed the day before and the next day will be fully soaked. If you can't finish eating, you can put it in the refrigerator and it won't get rotten quickly.
