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How to cook Tremella fuciformis

1. Step: soak dried Tremella fuciformis in cold water for about 30 minutes. Then tear it into small pieces with your hands and clean it. Put Tremella into the pot, add the right amount of warm water, and bring to a boil. After boiling, turn to low heat and continue to cook for 15 minutes until the white Tremella becomes transparent. Remove the boiled Tremella fuciformis and put it into a bowl. add the right amount of rock sugar and mix well. let the rock sugar melt.

2. Ingredients: Tremella 200g, garlic 10g, millet spicy 10g, white sesame 5g, carrot 50g, coriander 30g. Put Tremella in the bowl, add a spoonful of dry starch and water, and let it soak for an hour. Prepare sauce: pour minced garlic, millet spicy, white sesame, chili noodles and hot oil into another bowl to stir up the fragrance. Add 2 tablespoons light soy sauce, 2 tablespoons aged vinegar, 1 tablespoon oyster sauce, salt, sugar, chicken essence and sesame oil.

3. Soak white Tremella in water and set aside; shred carrots, cucumbers, green peppers and red peppers; add minced garlic, ginger, salt, vinegar, light soy sauce, sugar and chilli oil in a bowl and stir well; drain the soft white Tremella into a bowl, add shredded vegetables and well-mixed seasoning, then add appropriate amount of parsley and mix well.

4. Put 20 grams of Tremella into a basin and pour into lukewarm water for about 30 minutes. Note that bubble hair Tremella should be warm boiled water. After the Tremella is foamed, you should remove impurities and unopened stitches, especially those that are yellowish, and then tear the Tremella into small pieces the size of an one-dollar coin. Wash 150 grams of japonica rice and 10 grams of Chinese wolfberry.

Tremella stew is one of the most common ways to eat Tremella. It can be stewed alone or with other ingredients. Bubble Tremella ahead of time, remove the hard pedicle of the root, and tear it into small flowers. Put Tremella into the pot, add the right amount of water, boil over high heat, turn to low heat and simmer. According to personal preference, you can add seasonings such as red jujube, Chinese wolfberry and rock sugar, and stew until Tremella is soft and waxy. This soup is moisturizing and sweet, suitable for consumption in dry season, and has the effect of moisturizing the lungs and nourishing beauty.

How to do dry White Haihong (Qingkou)

1. Use chopsticks to separate the Haihong from the bottom of the basin, because the position of the Haihong is always in the middle of the basin, the sand spit out is directly sunk to the bottom, and the water sucked in by the Haihong hanging in the middle is clean. When buying Haihong, ask your boss for some sea salt, which is dissolved in clear water to create the smell of sea water.

2. Bake Haihong with only sweet and hot sauce, salad dressing and cheese, simple and delicious, delicious enough to lick your fingers. This is a delicious seafood delicacy, which appears frequently on the table. You can have a try. Haihong, also known as mussel and green mouth, is a popular seafood with delicious meat and rich nutrition.

3. Fresh Haihong is picked and washed and drained. Prepare chili, garlic, ginger and dried chili. Pour the rainbow into the pot and bring the lid to the boil. Peel off the Haihong meat and remove the silk from the Haihong meat. Shred ginger, sliced garlic and dried red wine chili. Cut the sharp pepper into small pieces. In an oil pan, saute dried chili peppers and ginger garlic. After the incense, stir-fry quickly in the sharp pepper fire, and then stir-fry the rainbow meat in the sea. Boil the cooking wine.

4. Prepare the dried Hai Hong; prepare the ham; soak the dried Hai Hong in the water; slice the ham; put the dried Hai Hong after being soaked and washed on a plate; put the sliced ham on top; pour in the cooking wine; steam it in the pot; sprinkle with chopped onions after coming out of the pot.

5. The treatment of Haihong dry: first prepare a bowl of hot water, pour all Haihong dried into the bowl, cover with the lid, and soak for 2 hours. Or put the dried Haihong in the bowl, soak in the rice wine for 1 hour, or steam in the cage for a while. Mussel, also known as Haihong, also known as Qingkou, cooked into dry products, light vegetables, is a bivalve mollusk, dark brown shell, living on seaside rocks.

6. Cut the Thai pepper into thick circles and cut green onions into flowers. Soak vermicelli in warm water, cut it short and drain. Rinse green shellfish and drain. Mix the soft vermicelli with garlic buns and a small amount of steamed fish soy sauce and spread them at the bottom of the plate. Evenly smear the remaining minced garlic on the green shellfish, put it on the vermicelli, put it in a steamer, steam for 5 minutes after the water boils, then sprinkle with steamed fish soy sauce.

How to cook dry white male fish?

The first step: choose high-quality dried white male fish, the quality of dried white male fish directly affects the delicacy of the dishes. When choosing and buying, you should choose dried fish with golden color, compact meat and no peculiar smell. Avoid choosing dried fish that are too dry or soft, which will affect the taste. Step 2: remove fish scales and internal organs and soak dried white male fish in clean water for about 20 minutes. After softening, carefully remove fish scales and internal organs with blades or small scrapers.