Pickled pepper mixed with fungus
Overview
I haven’t eaten fungus for a long time. My mother said that I should always put some black fungus in dishes and soups. There are many benefits. Black fungus is a famous mountain delicacy, which is edible, medicinal and tonic. Chinese people never tire of eating it on the dining table for a long time. It has the reputation of being the best meat in the diet. It is called the "black treasure in Chinese food" in the world. The protein content of fungus is six times that of milk, and the content of calcium, phosphorus, iron and cellulose is also high. In addition, there are sugars such as mannan, glucose, xylose, lecithin, ergosterol and vitamin C. Fungus has the effect of preventing atherosclerosis. The iron content in fungus is extremely rich, so eating fungus regularly can nourish the blood and keep the skin beautiful, make the skin rosy and radiant, and can prevent and treat iron deficiency anemia. All in all, it’s just one sentence: beauty, nourishing the skin, activating blood circulation and unblocking meridians. Celery: Rich in nutrients, rich in protein, carbohydrates, minerals, multivitamins and other nutrients. It is sweet and cool in nature, has the effects of clearing the stomach, clearing away heat and dispelling wind, and contains more dietary fiber. Yesterday I saw a link on WeChat saying that there was an old Chinese medicine doctor in the Qing Dynasty who lived for more than 200 years. One of the reasons was that he had been a vegetarian for many years. So just go vegetarian. A table full of green looks good, but someone's face is obviously not good-looking. How could such an elegant dish not have a literary name? Let’s give it a homophone: listen carefully to the piano
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Ingredients
Steps
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Pickled pepper (spicy millet) chopped garlic, kimchi, water, salt, MSG, sesame oil, fresh Sichuan peppercorns.
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Use a planer to cut the celery into long, thin slices and roll them up.
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Mix the condiments and fungus evenly and put them into the plate
