Stir-fried Black Fungus: Avoid Splattering by Using This Simple Trick

Stir-fried Black Fungus: Makes a Crackling Sound When Added to the Pot – Learn This Little Trick to Avoid Splattering Oil and Enhance Flavor

Black fungus is one of the most common dried ingredients in our daily lives. Because of its rich nutrition, crisp and tender texture, and easy storage characteristics, it is loved and favored by the people. In my family, black fungus is also a frequently used kitchen ingredient, and it will never be missing from the cabinets, and can be used in stir-fries, salads, and soups.

Black fungus has high nutritional value. Black fungus is rich in protein, fat, carbohydrates, various vitamins and minerals, and is known as 'the queen of vegetables'. At the same time, black fungus also contains a large amount of mucilage, which can promote intestinal peristalsis and help digestion, so it is also known as 'intestinal cleanser'.

Black fungus left a deep impression on me. The first time I made black fungus, when I added it to the pot, it made a crackling sound like it was splattering, with oil splashing everywhere, and my arms and back were scalded. For a long time, I hadn't made black fungus until I learned this trick to avoid splattering oil and make it more flavorful.

The reason why black fungus splatters when stir-fried is that it absorbs a lot of water during soaking, and its surface is covered with mucilage, which is not breathable, and a lot of water cannot be released. The hot oil and water in the black fungus meet, which causes splattering.

Below, I share a trick to stir-fried black fungus without splattering. Black fungus will be easier to absorb flavor.

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Ingredients: half an onion, 300g black fungus soaked in water, 2 cloves of garlic, salt to taste, chicken broth to taste, a little light soy sauce

Steps:

1 Soak the black fungus in cold water beforehand, remove the stems and wash clean and prepare.

2 Cut the garlic into slices, and the onion, remove the outer layer of skin and cut into small pieces.

3 Place water in the pot, add a small spoonful of salt when the water boils, add the washed and soaked black fungus and cook for about 1 minute, then take it out.Soaking black fungus beforehand can shorten the stir-frying time.

4 After soaking the black fungus, rinse it with clean water and drain the moisture before use.

5 Add appropriate amount of cooking oil to the wok, after the oil is hot, add garlic slices and stir-fry until fragrant, then add onion cubes and stir-fry.

6 After the onion has released its fragrance, add the cooked black fungus and a little water, stir-fry over high heat.To avoid black fungus splattering when stir-fried, first stir-fry other ingredients and then add black fungus to stir-fry together. When stir-frying, add a little water, which will not only prevent splattering but also make it more flavorful.

7 Add the cooked black fungus and stir-fry for a few seconds, then add appropriate amount of salt, chicken broth, and light soy sauce to season, continue to stir-fry until the seasonings are evenly distributed, and then you can take it out of the pot and serve.

Tips:

1 Soak black fungus before stir-frying to shorten the stir-frying time.

2 First stir-fry other ingredients, then add black fungus to stir-fry together.

3 Add a little water when stir-frying black fungus.

Above is the trick to avoid black fungus splattering when stir-fried. If you like it, please collect, like, and forward it!Follow Small Fried Meat Food, and we will share various food recipes and techniques with you every day.