7 kinds of fungus home-cooked methods, refreshing and non-greasy, not to worry about long meat, change every day

The first course: stir-fried shrimp with fungus and carrots

Ingredients: 300 grams of shrimp, half a carrot, appropriate amount of fungus, appropriate amount of ginger, appropriate amount of salt, 1 tablespoon of cooking wine, appropriate amount of light soy sauce, 2 tablespoons of starch

Method:

1. Wash all the ingredients, soak the fungus in water in advance, and wash it again.

2. Peel the shrimp, add cooking wine, salt, starch and ginger slices and marinate evenly for 5 minutes

3. Pour cooking oil into the pot, add the shrimp marinated in advance and stir-fry quickly over high heat, stir-fry until it changes color and set aside.

4. Slice the carrots, add oil to the pot and heat it, add the carrots and fungus and stir-fry, the fungus is a mushroom and it is best to cook it for a while, so I add some water, boil for 2 minutes, then pour in the shrimp fried in advance and continue to stir-fry evenly over high heat, add salt and light soy sauce to taste.

Second course: celery fungus cake

In this way, it is combined to make small cakes, which the elderly and children especially like to eat, and the method is also simple

Ingredients: 300 grams of pork (2:8 fat and lean), 10 grams of fungus, 10 grams of celery, 15 grams of starch, 2 tablespoons of light soy sauce, appropriate amount of salt, 15 grams of water

Method:

1. Cut the pork into small pieces, then chop it into a meat puree, put it in a large bowl, mix the starch and water, and add it in three parts, each time before adding the meat needs to be absorbed and then added. After that, add the light soy sauce and continue to stir, then add cooking oil to lock in the moisture.

2. Soak the fungus in advance, clean and chop it for later use, and chop the celery as well for later use.

3. Add fungus, celery chopped and stir evenly, put a little oil in the pot, make a small round pork patty by hand, put it in turn, fry it on low heat until golden on both sides, you can start eating, turn it over more than halfway through, it is best to cover the pot and stuff it for 1 minute, cut to ensure that the pork is cooked thoroughly, it is really very delicious and delicious.

The third course: cold fungus

Every time I eat out, I like to order this dish and teach everyone to make it at home, which is crispy and delicious, and delicious to lick the plate.

Ingredients: 1 handful of dried fungus, 1 cucumber, 2 cloves of garlic, appropriate amount of millet spicy, 2 coriander, 2 spoons of aged vinegar, 2 spoons of light soy sauce, 1 spoon of sugar, appropriate amount of cooking oil

Method:

1. Soak the dried fungus in advance, clean it, boil the water in the pot, pour in the fungus and blanch it for 3 minutes, pick it up and soak it in ice water for 5 minutes, remove it and put it in a large bowl.

2. Wash the cucumbers, crush them, put them in a fungus bowl, add minced garlic and millet spicy, and drizzle with hot oil

3. Then add aged vinegar, light soy sauce, sugar and coriander and stir well, you can eat, simple and delicious.

Fourth course: scrambled eggs with fungus

A little black fungus with eggs that children like to eat, a quick home-cooked dish appeared on the table, especially when I came back from work when I was busy, I hope that what dish can be cooked quickly for children to eat.

Ingredients: 1 handful of dried fungus, 4 eggs, salt to taste

Method:

1. Soak the dried fungus in advance, clean it, boil the water in the pot, pour the fungus into the blanching water for 2 minutes, and pick it up for later use.

2. Crack the eggs into a bowl, add an appropriate amount of salt to adjust the base, and stir with chopsticks

3. Pour an appropriate amount of oil into the pot, when it is hot to 6, pour in the egg liquid, stir-fry quickly, and fry until golden on both sides, then remove from the pot for later use

4. Re-pour oil into the pot, put the black fungus in the pot, stir-fry over medium heat for about 3 minutes, when you hear the crackling sound of the black fungus, pour the eggs into it and continue to stir-fry for 2 minutes, add salt and stir-fry evenly to get out of the pot.

Fifth course: stir-fried pork belly with fungus and onions

A delicious home-cooked meal with a simple recipe

Ingredients: pork belly, garlic, onion, fungus, light soy sauce, salt, garlic

Method:

1. Soak the dried fungus in advance, then clean it, cut the garlic into small pieces for later use, and also shred the onion for later use

2. Wash the pork belly and cut into thin slices for later use

3. Heat the pot, pour in the oil, add the garlic to stir out the fragrance, then stir-fry the pork belly until it changes color, the pork belly fat is slowly released, pour in the fungus and continue to stir-fry, then put the onion and garlic moss, stir-fry evenly, sprinkle a little water.

4. Finally, before removing from the pan, pour in light soy sauce and salt to taste.

Sixth course: stir-fried meat with garlic fungus

Ingredients: garlic, lean meat, fungus, light soy sauce, salt, starch

Method:

1. Soak the fungus, wash, boil water in a pot, pour in the fungus and blanch for 3 minutes after the water boils, wash the garlic moss and cut into sections.

2. Cut the lean meat into thin slices, add salt and starch to grasp and mix evenly and marinate for 5 minutes, so that the fried meat is not woody, but tender.

3. Heat the pot and pour in the oil, pour in the marinated lean meat, fry until 7 mature, remove and set aside.

4. Reheat the pan, pour in the oil, pour in the garlic moss and stir-fry until medium-cooked, then pour in the fungus and stir-fry over high heat for 2 minutes, then pour in the lean meat and continue to stir-fry for 1 minute.

Seventh course: fungus and spinach soup

Ingredients: 1 handful of spinach, 1 handful of dried fungus, a pinch of dried shrimp skin, appropriate amount of salt

Method:

1. Soak the dried fungus in advance to clean off impurities

2. Wash the spinach and cut it into sections (blanch), boil the water in a pot, pour in the fungus and cook for 5 minutes, then put in the chopped spinach, sprinkle in a little shrimp skin, boil over high heat, add salt to taste.