Sijiao black fungus [a specialty of Xia County, Shanxi Province]

What is Sijiao black fungus? Authentic Shanxi Xia County specialty: Sijiao black fungus

Content summary:Do you want to know what Sijiao black fungus is? This article is a detailed introduction to the special product of Xiaxian County, Shanxi Province - Sijiao Black Fungus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Sijiao Black Fungus. The full text takes about 4 minutes to read, mainly including the basic introduction of Sijiao Black Fungus and its nutritional value? How did the history of Sijiao black fungus come about? The production method of Sijiao black fungus, etc

Basic introduction of Sijiao black fungus

Sijiao black fungus is a specialty of Sijiao Town, Xia County, Yuncheng City, Shanxi Province. The black fungus in Sijiao Town has a long history. As early as the Tang and Song dynasties, it was used as a tribute, with good quality, rich nutritional value, and special functions of lowering blood pressure and blood lipids. Sijiao black fungus is a nationally protected geographical indication product for agricultural products

Black fungus is a famous mountain treasure that can be eaten, used as medicine, and replenished. It is enjoyed by the Chinese people for a long time and is known as the "meat among vegetables". It is also known as the "black treasure of Chinese cuisine" in the world. The cultivation method of black fungus is unparalleled in the history of world agriculture, horticulture, and fungal art

Sijiao Town has a long history of producing shiitake mushrooms and black fungus. As early as the Tang and Song dynasties, they were offered as tribute and of good quality.

The production method of Sijiao black fungus

Stir fried chicken with black fungus and winter mushrooms

Ingredients:

1. Chicken, black fungus, winter mushrooms, bean curd, chili, cooking wine

2. Oil, salt, sauce, minced garlic, minced ginger, and pepper

Steps:

1. Heat the pot over medium heat, add oil, and saut é garlic and ginger

2. Add chicken (I used two pieces) Chicken legs, chopped into small pieces, stir fry over high heat until color changes,

3 Pour in a tablespoon of cooking wine, add Sichuan peppercorns, bean paste (I used Xixian bean paste), and dried chili peppers, stir fry for a while

4. Add black fungus and winter mushrooms

5. Simmer until the water is dry. If you like more juice, you can keep it for mixing with rice. Finally, add salt and pepper, preferably some scallions, and garnish. Once done, remove from the pot and serve