Stir-fried Pine Cauliflower with Black Fungus

Name: Stir-fried Pine Cauliflower with Black Fungus
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pine cauliflower; 7g Dried black fungus; Some Blending oil; 1 tablespoon Soy sauce; a little salt; 1 tablespoon Old godmother; a little Chicken noodles; 2 pcs Garlic cloves

by Mother Maizi

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I recently went to a vegetable farm to buy vegetables and found that Songhuacai is really cheap. The price is the same as radish cabbage, which is half the price of green cabbage, and only 1.5 yuan per catty. I bought a pound and went home with some black fungus. Black fungus contains protein, fat, carbohydrates, vitamins and inorganic salts. Its protein content is equivalent to meat, and its vitamin B2 content exceeds Rice, noodles, vegetables and meat contain 100 times higher iron content than meat and 30-70 times higher calcium content than meat. Because the black fungus contains various nutrients, it is known as "the meat of the vegetarian". With such a good combination of two kinds of vegetables, the vegetarian dishes have the nutrition of meat dishes. Don’t worry about getting fat when it tastes delicious!

Ingredients

500g Pine Cauliflower
7g Dried Black Fungus
Some Blending Oil
1 tablespoon Soy Sauce
a little Salt
1 tablespoon Old Godmother
a little Chicken Noodles
2 pcs Garlic Cloves

Stir-fried Pine Cauliflower with Black Fungus

1. Wash the pine cauliflower

Stir-fried Pine Cauliflower with Black Fungus recipe

2. Soak the black fungus in advance

3. Pour proper amount of water into the pot, add pine cauliflower and black fungus to make water

4. After boiling, remove and drain the water

5. Sauté minced garlic in a frying pan

6. Add pine cauliflower and black fungus, stir fry evenly, add some salt and light soy sauce

7. Add a spoonful of Lao Gan Ma and stir-fry evenly, add some chicken powder before boiling, mix well

8. Ready to serve

Tips:
The cauliflower and black fungus are blanched in advance to shorten the frying time and retain the nutrients to the maximum. It means that the blanched vegetables must be drained, especially the black fungus, which is very easy to burst, so be careful when frying.