Girls can't miss it for fat loss, the calcium content is twice that of spinach, and the taste is tender and nutritious

Tender and refreshing fast-hand fungus dish 

Ingredients: 400 grams of fungus, 2 cloves of garlic, 2 dried chilies, an appropriate amount of Sichuan peppercorns, 1 tablespoon of fresh soy sauce, an appropriate amount of salt, 1 tablespoon of aged vinegar, and an appropriate amount of water starch

1. First of all, let's deal with the fungus vegetables, the edible part of the fungus vegetables is generally the fungus cabbage, we first remove the older leaves and then clean them, and the longer cabbage should be petaled into small segments, otherwise it is not convenient to eat when eating; Blanch the dried chili peppers in hot water for 2 minutes, then wash them, and then cut them into small pieces; Wash the peppercorns with warm water and control the moisture for later use 

2. Add an appropriate amount of corn oil to the pot, put in the peppercorns when the oil temperature is not very hot, turn to low heat and stir-fry to produce the fragrance 

3. After stir-frying the peppercorns to bring out the fragrance, take it out (if you are not afraid of a bad taste when you eat, you can not take it out), then put in the garlic slices and dried chili peppers, and continue to stir-fry over low heat to bring out the fragrance, and if you can eat spicy, you can add two more millet spicy 

4. Then put in the drained fungus vegetables, turn to high heat and stir-fry quickly, here must be quickly fried 

5. Stir-fry a few times, start seasoning after the fungus vegetables basically change color, add an appropriate amount of salt, a spoonful of fresh soy sauce, and quickly stir-fry evenly 

6. After the seasoning and fungus vegetables are stir-fried evenly, then pour a spoonful of aged vinegar along the edge of the pot, and quickly stir-fry evenly

7. Before leaving the pot, pour in an appropriate amount of water starch, because the fungus vegetables are too fresh and tender, even if they are fried over high heat, there will be soup, and the water starch can make the seasoning better wrapped on the dishes, so that the dishes are more flavorful and the taste will be very good 

Tips:

1. Blanch the dried chili peppers with hot water for 2 minutes, firstly, to clean the impurities on the surface, and secondly, to stir-fry them after this treatment will not be paste.

2. The oxalic acid content of fungus is very low, so you can fry it directly over high heat without blanching it in advance, which can prevent nutrient loss.