Fungus is a good thing, extremely nutritious, and has been ranked among the "mountain treasures" since ancient times! High iron quality, high protein, high calcium, especially calcium 357 mg, iron content 185 mg, more than many meat standards, fungus gum also has a strong adsorption power, can help clean up the digestive tract in the fine impurities, so it is known as "detox dish".
Today's fungus is paired with snow peas, a very crunchy and tender pod vegetable! It is said that it was brought over by the Dutch in the 17th century, and it was called "snow peas" after being grown and eaten by the Chinese.
Many people believe that celery is the "king of cellulose" (12 grams), in fact, there are many vegetables that are higher than it, especially snow peas, which have a fiber of 65 grams per 100 grams, while the calories are only 31 calories, can help maintain intestinal health, ** is a proper "natural smooth intestine good dish", but also rich in iron and vitamin C, and then with fungus to eat, the nutrition is doubled.
The best way to eat snow peas and fungus is to stir-fry quickly, and then pair it with the cured meat that everyone loves in winter, the taste is crisp and slightly sweet, appetizing rice, spend 5 minutes to fry a plate, and a plate can sweep away a pot of rice. For detailed steps, see the breakdown below
Stir-fried fungus with preserved snow peas——
Ingredients: a handful of snow peas, a piece of bacon, a piece of sausage, an appropriate amount of dried fungus, salt, minced garlic, chicken essence, cooking oil.
Step 1: Select crispy and tender snow peas, tear off the old tendons on both sides, so that they will not affect the taste when they are fried, and clean them for later use.
Step 2: Then boil the snow peas in a pot, pour in a little cooking oil and salt, blanch for about a minute, then take them out, quickly put them into cold water to cool, and then drain them and set aside. Note that snow peas must be blanched before cooking.
Step 3: The side dishes need to be prepared with an appropriate amount of dry fungus and soaked in cold water, and also put into a pot of boiling water to blanch. Prepare a slice of bacon, and in order to make the cured meat more sufficient, prepare another sausage slice here for later use. The main ingredient is minced garlic.
Step 4: Heat the oil, after the oil is hot, put the bacon and sausage slices in the pot and slowly stir-fry until the fat part of the bacon is transparent, add the minced garlic and stir-fry when the fragrance wafts out, and then stir-fry the blanched snow peas and black fungus.
Step 5: Keep the heat to stir-fry quickly and evenly, sprinkle in salt and chicken essence, stir-fry evenly and thoroughly you can get out of the pot, the time of frying is very short, but the cured meat is full, the snow peas are crispy and sweet, and the fungus is crispy, it is a rare good dish to eat, and it is worth trying.
Ahu's cooking tricks——
Even the simplest dishes have cooking tips: snow peas are pod vegetables, eating raw or undercooked can have health effects, and blanching can remove toxins, and at the same time, blanching can shorten the stir-fry time and maintain the crisp and tender texture of snow peas.
When blanching snow peas, you can add some cooking oil and salt, which can make them more green, and quickly cool the water after blanching, which can make them more crisp and tender. At the same time, it is important to remember that snow peas must be drained before stir-frying to prevent too much water from being fried, which will prolong the frying time and lose the crisp and tender taste of snow peas.
I'm Ahu's snack light, a gluttonous eater who likes to study different ways to eat food! Eat more snow peas in winter, which is a natural smooth intestine dish, and the nutrition of fungus is doubled. If you like today's recipe for stir-fried fungus with snow peas, you can follow me, and like, leave a message, ** and share this article, there will be more exciting content tomorrow, thank you for reading, see you tomorrow!