Why blanch fried fungus? How many minutes do you want to blanch? For the sake of the health of the family, this 1 step cannot be saved

 

 

一‬、炒木耳为什么要焯水

炒木耳‬前‬一定‬要进行‬焯水‬处理‬。 我们‬目前‬食用的‬木耳‬都‬属于‬散装木耳‬，即使‬装在‬袋子‬里‬它‬也‬属于‬散装‬的‬，原因‬是木耳‬是‬由‬新鲜‬木耳‬加工‬而成‬的，它‬的加工‬过程是通过‬浸泡‬、脱水‬、晾晒‬而成‬，表面‬会‬带有‬细菌‬和杂质‬。 如果‬不焯水‬附在‬木耳‬表面‬的细菌‬和杂质‬是‬很‬难‬清洗‬干净的，还有‬一定量‬的营养‬元素‬‬很‬难‬释放‬出来，不容易‬被‬人体‬吸收，也‬不‬利用‬我们‬的身体健康，有时‬还会‬引起‬肠胃不适‬的一系列‬‬问题‬，所以在吃木耳之前最好进行焯水处理。

二‬、木耳‬焯水‬几分钟‬

Blanch the fungus in boiling water for about 5 minutes before eating. It is recommended that you do not blanch for too long, generally 5-8 minutes after the water is boiled, if the time is too long, nutrients will be lost, and the purpose of blanching is to eat healthier and nutritious. In the process of cooking, if you want to stew dishes, it is also recommended that you do not cook for too long according to your personal taste, generally about 20 minutes.

The above is the reason why the fried fungus should be blanched, and the best time to blanch, for the health of the family, remember that this 1 step can not be saved. Let's take a look at the operation process together.

——【山药‬炒木耳‬】——

1. Prepare the ingredients

Ingredients: fungus, yam

Excipients: onion, ginger, millet spicy

Seasoning: salt, chicken broth mix, oyster sauce, rice vinegar, soy sauce

Second, the production process

The first step is to remove the roots of the soaked fungus, clean it, pour water into the pot, boil it over high heat, blanch the fungus for 5 minutes, remove it and control the moisture, otherwise it will be easy to fry the pan.

In the second step, the yam is also blanched in a pot of boiling water for about 1 minute, take it out and take a shower, scrape off the skin, slice it with an oblique knife, then pour water into the pot and boil, put the yam in blanching for about 40 seconds, remove it to cool, control the moisture and set aside.

In the third step, peel off the skin of the onion, clean it, slice it, clean the ginger and millet spicy as well, mince the ginger, and cut the millet spicy into small pieces.

Step 4: Pour an appropriate amount of cooking oil into the wok, add ginger and onion over high heat until fragrant, add an appropriate amount of salt, chicken powder, oyster sauce and soy sauce to taste, and stir well.

Step 5, then put in the blanched fungus, continue to stir-fry the yam for about 30 seconds, put in the millet spicy when it comes out of the pot, and pour in an appropriate amount of rice vinegar.

epilogue

Whether it is fried fungus or cold fungus, for the health of your family, you must remember to blanch for a few minutes, this step cannot be saved. Let me tell you a little trick, if the fungus is fried directly in the pot, put a few peppercorns, you can avoid the fungus fryer, you might as well try it.