Cold black fungus

Cold black fungus

Introduction:

"The nutritional value of Auricularia auricula is well known, the most important curative effect has the function of clearing lung, which can be called the scavenger of the body. When her daughter lives in school for a week, she will inhale chalk foam, dust and so on. So every weekend when you eat at home, there will always be one or two meals to make agaric

Production steps:

Step 1: prepare materials. Soak and remove Auricularia auricula.

Step 2: prepare the seasoning.

Step 3: wash the root removed Auricularia auricula, add some salt and blanch it in boiling water for 2-3 minutes.

Step 4: soak peanuts, peel and scald them with boiling water.

Step 5: blanch the Auricularia auricula with cold water and drain the excess water.

Step 6: add soy sauce, vinegar, sugar, salt, black and white pepper in turn. Mix it a little.

Step 7: make a fire, add oil, add pepper and star anise when heated for 45 minutes, stir in medium heat, don't stir, turn off the fire when fragrant. Leave oil in the pan and remove the seasoning.

Step 8: add ginger and garlic foam while it's hot. Don't ignite it again. The afterheat will give off the fragrance.

Step 9: pour the seasoning oil into Auricularia auricula, add peanuts and wolfberry, tiobinna, mix well and serve.

Materials required:

Auricularia auricula: 20g

Peanuts: Several

Wolfberry: how many

Soy sauce: 15ml

Vinegar: 25ml

Edible oil: 25ml

Sugar: 1.5 tbsp

Zanthoxylum bungeanum: right amount

Star anise: 1

Black pepper: right amount

White pepper: right amount

Salt: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Note: 1, hot agaric do not practice too long, a break can be born. Cool water keeps it crisp. 2. Peanuts will peel off when they are thoroughly soaked. Don't boil them, just blanch them in boiling water, and keep the crisp and sweet taste of peanuts. 3. The fried ginger and garlic must not be heated at high temperature. It is easy to scorch,

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: salty and fresh