Nowadays, few people buy fresh black fungus, most of which are dried black fungus. After the black fungus is dried, it should be soaked in water first, usually. When making this dish, dried bean curd is also added, which is soaked in water and then stir-fried in a pot. Add scallions, ginger, and garlic to sauté the pot, do not add too much seasoning, and it is important to keep it light and savory.

Ingredients

250 grams of dried bean curd, 100 grams of dried black fungus.

Seasonings

Chopped green onions, ginger slices, and garlic slices totaling 12 grams, 3/5 teaspoon of fine salt, 1/5 teaspoon of monosodium glutamate, 1/2 teaspoon of soy sauce, 120 grams of fresh soup, 70 grams of cornstarch, 35 grams of vegetable oil

Method

Step 1

Wash the black fungus and dried bean curd, cut the dried bean curd into segments 3 cm long and 1 cm wide.

Step 2

Add an appropriate amount of water to the pot, place it over a high flame and bring to a boil, add the cut dried bean curd segments to the boiling water, remove, squeeze out the water, and set aside.

Step 3

Reheat the wok over a high flame, pour in vegetable oil, wait until the oil in the pot warms up to 60 degrees, add ginger slices and garlic slices, stir-fry until fragrant, then add dried bean curd and black fungus, add fresh soup, add soy sauce, fine salt, and monosodium glutamate, cook until boiling, thicken with cornstarch, pour in bright oil, sprinkle with chopped green onions, and then dish out.

Effects

Black fungus has a soft texture, delicate taste, and delicious flavor, making it a famous edible fungus rich in nutrition. It contains sugars, proteins, fats, amino acids, vitamins, and minerals, and has the effects of weight loss, lowering blood lipids, and blood pressure. The nutritional components of dried bean curd are: 14 grams of fat, 25.2 grams of protein, 48.5 grams of carbohydrates, and other vitamins and mineral elements in every 100 grams of dried bean curd.