1. The yuba is relatively brittle. You can fold it into small sections and soak in warm water to soften it for about 10 minutes. If it is soaked for a long time, it will become shredded.
2. Put the black fungus directly into the water, clean the impurities on the leaves, and remove the pedicles. If it is dry fungus, it needs to be soaked in advance. The soaking time of dry fungus is a little longer, more than half an hour, try not to exceed 12 When I was young, many black fungus poisoning incidents occurred because of the long soaking time.
3. Boil a pot of water, pour the soaked yuba into the pot and blanch for one minute.
4. Pour the black fungus into the pot and blanch it for half a minute.
5. Pour the hot black fungus and yuba in cold water and soak in cold water, then remove them and dry the water for later use.
6. Soak the wolfberry in clear water for a minute or two.
7. Cut the processed black fungus into shreds, cut the yuba into oblique slices, and mince the garlic.
8. Heat up a frying pan, pour in the minced garlic and peppercorns and stir fry for a nice aroma.
9. Add yuba and black fungus, stir fry, add salt to taste, and finally sprinkle in goji berries, stir a little to get out of the pot.
Because the black fungus and goji berries are already cooked, they can be served after returning to the pan to quickly stir and seasoning. You don't need to stir in the pan for too long. There are many varieties of yuba. Adjust the soaking time according to your own experience. The yuba that is not resistant to soaking can be cooked after a little soaking. Do not break the yuba.