Tips for authentic fried dried mushrooms

Ganba mushroom has rich flavor, tender and sweet after cooking, tough meat and good chewiness.

Dried auricularia auricula is a kind of auricularia auricula with very fragrant taste, especially after frying, it has a taste of beef, which can be described as endless aftertaste. Chinese medicine believes that eating more fungi is beneficial to the strength and recovery of the human body, so there are fungi medicated diets, which are very rich in types, including meals, rice porridge, cakes, sweets, medicinal liquor and so on. The ancient books of Chinese medicine point out that fungi such as Ganoderma lucidum and Poria cocos can moisturize the skin, make the face radiant and look pleasant. Modern medical research also shows that fungal beauty has sufficient scientific basis. Besides, mushroom dishes have a long history in China. They can be vegetarian, thin but not light, thick but not greasy, and are regarded as "mountain treasures".

Sauté ed dried mushrooms with double peppers

Ingredients: 200g dried Lentinus edodes, green pepper 1, red pepper 1, 2 cloves of garlic, oil, salt and pepper.

Exercise:

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2. Set the pot on fire, add appropriate amount of oil to heat the pot, add minced garlic and stir fry, then add red pepper and green pepper and stir fry together.

3. Stir-fry until the double peppers are soft, add dried mushrooms and stir-fry for about 3-4 minutes. Add appropriate amount of chicken essence, salt and pepper to taste and serve.

Stir-fried mushrooms with shredded chicken

Ingredients: 350 grams of fresh dried mushrooms (or dried products soaked in water).

Material: chicken breast100g.

Seasoning: salt 6g, monosodium glutamate 4g, pepper 2g, egg white half, starch 10g, sesame oil 5g.

Exercise:

1. Remove the roots and weeds of Ganba fungus, tear them into strips, put them into a pot, inject a little water and knead them thoroughly, wash them repeatedly, remove the sediment and wash them, squeeze out the water and put them into the pot.

2. Wash the tender chicken breast, cut it into filaments, float it in clear water, bleach it, squeeze out the water, put it in a bowl, add a proper amount of refined salt, monosodium glutamate, starch, pepper and egg white, mix well and knead thoroughly.

3. Put the wok on medium heat and pour in the right amount of salad oil. When the oil is 30% hot, pour the shredded chicken into the colander, and then stir-fry the dried mushrooms slowly. After frying, pour in a little oil, add the remaining refined salt, monosodium glutamate and pepper, mix well, then pour in shredded chicken, pour in sesame oil and turn the pan a few times.