How to make green fungus

Wood ear vegetable is also a food ingredient with relatively high nutritional value. Eating some of it on a regular basis is good for the body. It is rich in trace elements, especially calcium and iron. It has a certain calcium supplement effect and can prevent anemia. There are many ways to cook wood ear vegetable, such as stir-frying, mixing it with cold dishes, etc., and it tastes good.

Stir-fried black fungus

Ingredients: 350 grams of black fungus, seasoning: 15 grams of peanut oil, 15 grams of white garlic, 8 grams of sesame oil, 3 grams of cooking wine, 2 grams of salt, 1 gram of MSG. Method: 1. Wash the black fungus, remove and drain for later use; 2. Chop the garlic into fine pieces; 3. Put the wok on the fire, pour in the peanut oil and heat it, add the minced garlic and stir-fry; 4. Pour in the cooking wine, add the black fungus, salt, MSG, pour in sesame oil, and serve.

Wood ear vegetable tempura

Ingredients: one egg, one cup of flour, five-spice powder, oil, salt. Method: 1. Add a little water to one egg and one cup of flour gradually, stirring while adding until it becomes a paste, then add a little salt and five-spice powder, let it stand for about 10 minutes, then stir again to avoid flour particles. During this period, you can prepare vegetables and wash and drain. 2. Then heat the oil in a pan, roll the vegetables in the batter, coat them with batter, and fry them.

Nutritional value of Auricularia auricula

There are two kinds of wood spinach, one is the common green-stemmed one, and the other is the purple-stemmed green-leafed one that I only saw in the Philippines. Auricularia auricula, also known as watercress, watercress, and tofu vegetable, is an ancient vegetable in my country. Because its leaves are nearly round, thick and sticky, like fungus, it is commonly known as wood ear vegetable. Wood spinach is extremely rich in nutrients, especially calcium, iron and other elements. Except for the protein content which is slightly lower than that of amaranth, other items are comparable to amaranth. When used as medicine, it has the effects of clearing away heat, detoxifying, lubricating the intestines and cooling the blood. It can be used to treat constipation, dysentery, carbuncle, skin inflammation and other diseases. Because it is rich in vitamins A, B, C and protein, and is low in calories and fat, regular consumption can lower blood pressure, benefit the liver, clear away heat and cool blood, promote diuresis, and prevent constipation, making it very suitable for consumption by the elderly. The calcium content of wood spinach is very high, 2 to 3 times that of spinach, and the oxalic acid content is extremely low, making it an ideal economical vegetable for calcium supplementation.