Spicy and sour black fungus

Spicy and sour black fungus

Overview

Since last winter, the PM2.5 index in the motherland has exceeded the standard from north to south (PM2.5 refers to particulate matter in the atmosphere with a diameter of less than or equal to 2.5 microns, also known as particulate matter that can enter the lungs). The air is polluted. For many days, we have been harassed by the monster of haze (haze: refers to a large number of particles suspended in the air that cannot be distinguished by the naked eye). Haze causes environmental deterioration, affects travel safety, and affects our physical and mental health. In the face of these disturbances, it is necessary to eat some lung-clearing food. Black fungus is praised by nutritionists as the meat of vegetables and the king of vegetables. Because fungus grows in a moist and cool environment, traditional Chinese medicine believes that it has the functions of nourishing qi, activating blood, cooling blood and nourishing, and can eliminate heat toxins in the blood. The plant gum in black fungus has strong adsorption force, which can excrete impurities remaining in the human digestive system and play a role in clearing the stomach and intestines. It has the function of helping to digest fiber substances, and it can dissolve and soften indigestible foreign matter such as hair, chaff, wood slag, sand, metal shavings, etc. that are inadvertently eaten. Therefore, it is an indispensable health food for workers in mining, chemical industry, and textile industry. Recently, when cooking, I like to prepare the required flavor of the sauce in advance. Firstly, it saves trouble. Secondly, cooking the dishes with the sauce can make the taste of the dishes even. This is a small preference of mine. Friends who feel the same can give it a try. There are many ways to eat black fungus, including cold salad, soup, stir-frying, etc. The spicy and sour black fungus I made today is stir-fried. White sugar, aged vinegar, and red pepper are specially added to make the fried fungus sour and spicy, which is refreshing and very suitable for lazy and picky appetites in spring.

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Ingredients

Steps

  1. Soak the black fungus in water in advance. Wash the green peppers, remove seeds and slice them. Wash the red pepper and cut into small sections, and cut the ginger into shreds.

    Spicy and sour black fungus step 1

  2. Wash the green peppers, remove seeds and slice them.

    Spicy and sour black fungus step 2

  3. Take a clean small bowl, pour 1 tablespoon of mature vinegar, 1/2 tablespoon of cooking wine, a little soy sauce, an appropriate amount of refined salt, and 1 tablespoon of sugar strips to make a sauce and set aside.

    Spicy and sour black fungus step 3

  4. Pour clean water into the pot. After the water boils, pour in the soaked black fungus and quickly blanch it. Remove and control the water and set aside.

    Spicy and sour black fungus step 4

  5. Heat the oil in a pan. When the oil is hot, add shredded ginger and red pepper segments and sauté until fragrant.

    Spicy and sour black fungus step 5

  6. Add green pepper slices and stir-fry over high heat.

    Spicy and sour black fungus step 6

  7. Pour in the water-purified fungus and stir-fry.

    Spicy and sour black fungus step 7

  8. Pour the prepared sauce along the edge of the pot and stir well.

    Spicy and sour black fungus step 8