Black fungus weight loss recipe low calorie and full belly weight loss best partner
1. Cold fungus
Ingredients: black fungus, green and red pepper, carrot
Seasonings: mashed garlic, salt, monosodium glutamate, pepper, water soaked in dried peppers, cold vinegar
Practice:
1 First soak the black fungus in warm water, and then wash it piece by piece with running water. You can also wash it with salt or flour.
2 Cut the green and red peppers and carrots into shredded silk, and tear the cleaned black fungus into small pieces by hand.
3 Put a pot on top of the pot and boil water, blanch the black fungus until it is done, then blanch the red pepper and shredded carrot. Remember to quickly put it in cold water to cool it too quickly after blanch to maintain its color and crispy feeling.
4 Put the blanched black fungus, green and red peppers and shredded carrots in a bowl, add mashed garlic, chili water, salt, monosodium glutamate, pepper powder, cold vinegar, etc. and stir well.
2. Fungus tofu soup
Ingredients: 25g black fungus, 200g tofu, a little salt, 1 bowl of chicken soup
Practice:
1 First wash the water-dried black fungus and cut the tofu into slices.
2 Add tofu and black fungus to chicken soup and salt, simmer for 10 minutes, and serve.
3. Black fungus rolled pork liver soup
Ingredients: Five coins of black fungus, six taels of liver, one piece of ginger, two red dates, a little salt
Practice:
1 First soak the black fungus through its hair with clean water, wash it well, and set aside.
2 Wash pork liver, ginger and red dates with water respectively. Slice pork liver; scrape ginger; remove red dates and set aside.
3 Add appropriate amount of water into the pot, first simmer over high heat until the water boils, then add black fungus, ginger and red dates, continue to simmer over medium heat for about an hour, add pig liver, and wait until the pig liver is ripe, add salt to taste and drink.
4. Black fungus roasted grass carp
Ingredients: 100 grams of black fungus, 250 grams of grass carp meat, 300 ml of vegetable oil, about 50 ml, shredded onion, shredded ginger, rice wine, pepper, wet starch, refined salt, fresh soup, and monosodium glutamate
Practice:
1 Remove the stalks of water-dried black fungus, rinse it with clean water, and drain the water; rinse the fish, cut into thin slices, place it on a plate, and add rice wine and refined salt.
2 Preserve the fish for a while, remove the fish slices, and paste them with wet starch.
3 Put a wok on high heat, add vegetable oil and heat until 70% heat, put the fish slices into the pan and smooth through, remove, and drain off the oil.
4 Put a wok on high heat, leave the base oil to heat, add chopped green onions and chopped ginger to the pan, add the fish slices, then add black fungus and rice wine, stir fry quickly for a while, add fresh soup and bring to a boil, use wet starch to thin, add refined salt and monosodium glutamate, stir for a few times, sprinkle with pepper powder, remove the pan and place on a plate.
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