Introduction: The “blood-making warehouse” hidden around you is not red dates, it’s this! Eat it every 2 days to replenish blood, combat aging, and reduce liver heat! The balcony plants are sprouting tender shoots, and some are even blooming with small flowers, looking exceptionally vibrant. After finishing work each time, feeling tired, I always take a walk on the balcony to relax, which is really nice. Even in spring, we should pay attention to health. Many people often have rough skin, dull complexion, insomnia, vivid dreams, and cold hands and feet, mostly due to insufficient blood and qi. We should eat more ingredients that replenish blood and qi, and the ingredient I am sharing today is black fungus.
Black fungus is dark brown in color, with a soft gelatinous texture, thin and elastic, crispy and delicious, with a rich nutritional content, known as a “vegetable dish among meat dishes.” Black fungus is also a great ingredient for replenishing blood and qi. Eating it appropriately has benefits such as anti-aging, detoxification, and liver protection. Today, I will share three ways to prepare black fungus, let’s take a look.
Recipe 1: Black Fungus with Thousand-Layer Tofu
Ingredients:
Thousand-layer tofu, black fungus, deer mushroom, salt, oyster sauce, soy sauce, sesame oil, chili powder, garlic cloves
Method:
1. Rinse the prepared thousand-layer tofu in clean water until clean. Place the cleaned thousand-layer tofu aside. Place the thousand-layer tofu on a cutting board and cut it into thin slices. The thinner, the better for marinating and better taste.
2. Soak the black fungus and deer mushroom in a bowl with a small amount of warm water, allowing them to soak for 20 minutes. Quickly soaking them in warm water helps them expand.
3. After soaking, rinse the black fungus and deer mushroom two to three times. Set them aside. Clean the garlic cloves, chop them into garlic paste, and set aside.
4. In a pot, add water, salt, and edible oil. Boil the water with the prepared thousand-layer tofu, stirring with chopsticks for blanching. Remove the blanched thousand-layer tofu and set aside.
5. Add the prepared black fungus and deer mushroom after blanching back to the pot. If the water boils again, take out the blanched ingredients and place them on the thousand-layer tofu.
6. Add salt, oyster sauce, soy sauce, chili powder, garlic paste, and a small spoon of sugar to the ingredients. Heat oil in a pan until hot, then pour the hot oil over the ingredients to enhance the flavor. Stir the ingredients evenly with chopsticks. A delicious cold dish is ready.
After pouring the hot oil over the seasoning, stirring it evenly, a delicious cold dish is completed. The thousand-layer tofu is not only delicious, but the black fungus and deer mushroom are fresh and crispy, making it especially tasty. The slight spiciness from the chili is appetizing.
Recipe 2: Stir-Fried Black Fungus with Eggs
Ingredients:
Black fungus, eggs, salt, chicken stock, cooking oil
Method:
1. Soak the black fungus in a bowl with warm water for 20 minutes. After soaking, wash the fungus thoroughly in clean water.
2. Wash the eggs, beat them in a bowl, add some water, and mix well.
3. Heat oil in a pan, add the black fungus, followed by the beaten eggs.
4. Stir gently until cooked, season with salt and chicken stock, then serve.
Recipe 3: Stir-Fried Enoki Mushroom with Black Fungus
Ingredients:
Enoki mushrooms, black fungus, garlic sprouts, salt, soy sauce, oyster sauce, cooking oil
Method:
1. Wash the enoki mushrooms, rub them with salt, soak in water for about 15 minutes, then chop finely.
2. Wash the garlic sprouts, chop them finely after washing.
3. Soak the black fungus in warm water for 10 minutes, wash a few times, drain, chop finely.
4. Heat water and oil in a pot, blanch the enoki mushrooms, remove and set aside once done.
5. Add garlic sprouts and black fungus to the same pot, blanch for about 10 seconds, then quickly stir-fry until well-cooked and appetizing.
After blanching, combine the enoki mushrooms, garlic sprouts, and black fungus, then prepare to cook.
6. Heat oil in the pot until dry, then stir-fry the blanched enoki mushrooms until fragrant.
7. Add a moderate amount of oyster sauce while stir-frying for a delicious taste. After stir-frying the enoki mushrooms in the pot, add a small amount of salt and oyster sauce and stir well.
8. Add the garlic sprouts and black fungus. When frying the black fungus, it may make some crackling sounds; hence, fry on medium-low heat and pay attention to prevent splattering. Keep stirring constantly.
The combination of enoki mushrooms, black fungus, and garlic sprouts may seem complicated, but when cooked together, the dish tastes exceptionally delicious. Enoki mushrooms have a fresh taste, better than meat, black fungus adds crunchiness, and garlic sprouts offer a sweet taste, making it a great accompaniment to rice.
The article provides nutritional knowledge and does not equate to medication. Please seek medical advice if you have related symptoms. Disclaimer: This is an original article with original images. Plagiarism will be prosecuted!
