It is recommended to eat more of this dish on dog days, known as the "king of calcium supplementation", with a crisp taste and can clear away heat and relieve heat

Today I will share with you the frequent guests on my summer table - fungus vegetables, 100 grams of fungus vegetables contain 166 mg of calcium, which is three times that of spinach, and the fungus vegetables almost do not contain oxalic acid, and the absorption rate of calcium is high, which is the first choice for calcium supplementation vegetables in summer.

The nutritional value of fungus vegetables is good, but the taste of fungus vegetables is very unique, the taste is slippery, people who like to eat like it very much, people who don't like this taste really can't accept it, friends who haven't tried it can try, there are many ways to cook fungus dishes at home, you can make soup, stir-fry, cold salad, scrambled eggs, etc., the following will share with you the practice of stir-fried fungus vegetables, the taste is crisp and tender, the color is green, it can be served in 5 minutes, it is definitely one of the most suitable fast dishes for the table in summer, friends who like it can try it!

【Ingredients】fungus, garlic, millet spicy, salt, eggs;

【How to stir-fry fungus】

1. This is a fungus vegetable just bought from the market, it looks very fresh, and the fungus vegetables should be cooked in time after buying home, and the taste will become old after a long time;

2. After cleaning the fungus vegetables, cut them into sections, decide the long sections according to their preferences, and then prepare a little ingredients, the ingredients are spicy with garlic and millet, and you can not eat spicy peppers;

3. Heat the pot, add cooking oil, the oil temperature is 5 into the heat, add the garlic slices and millet spicy to burst the fragrance, after the ingredients stir-fry the fragrance, at the same time put in the cut fungus vegetables and half a bowl of stock, stir-fry quickly, add the stock because after adding water to the pot, the water and the oil in the pot can form a water-oil mixture, and after rapid stir-frying, it is wrapped on the surface of the fungus vegetables, so that the fungus vegetables are not easy to oxidize, and the color of the fried vegetables is emerald green; No stock can be replaced with water, the principle is the same, but the stock will have a unique umami flavor when it is fried;

4. Stir-fry until the fungus becomes soft, add a spoonful of salt to taste, stir-fry again evenly and you can get out of the pot, when stir-frying, you must be on high heat, the speed should be fast, so that the color of the fried fungus vegetables is emerald green, and the taste is also crisp and tender;

5. Take out of the pot and put it on the plate, and the delicious stir-fried fungus vegetables are ready;

6. If you feel that you are tired of stir-frying fungus vegetables, you can try to make soup, fungus vegetables are particularly simple to make soup, after the water in the pot is boiled, add a little cooking oil, add seaweed and cut fungus vegetables, beat in eggs, and start seasoning after the water boils again, add a little salt, light soy sauce, stir evenly to get out of the pot, and it is also a good choice to drink some fungus vegetable soup in summer;

Summary of the preparation of fungus vegetables:

1. Fungus vegetables are suitable for all ages, and babies over 10 months old can eat them;

2. If you think the stir-fried fungus menu is adjusted, you can try the meat and vegetable matching;