Suifenhe black fungus [a specialty of Suifenhe, Heilongjiang Province]

What is Suifenhe black fungus? Authentic specialty of Suifenhe, Heilongjiang: Suifenhe black fungus

Summary:Do you want to know what Suifenhe black fungus is? This article is a detailed introduction to the special product of Suifenhe in Heilongjiang Province - Suifenhe black fungus. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Suifenhe black fungus. The full text takes about 4 minutes to read, mainly including the basic introduction of Suifenhe black fungus and its nutritional value? What are the product characteristics of Suifenhe black fungus? How did the history of Suifenhe black fungus come about? The production method of Suifenhe black fungus, etc

Basic introduction of Suifenhe black fungus

Black fungus, also known as black fungus or light fungus. Mycological classification belongs to the order Basidiomycota, order Trichoderma, and family Auriculariaceae

Every 100 grams of black fungus contains 185 milligrams of iron, which is 20 times higher than spinach, which has the highest iron content in green leafy vegetables, and about 7 times higher than pig liver, which has the highest iron content in animal food. It is the most iron rich meat and vegetable food, so it is a very good natural blood supplement food

The color is black brown, the texture is soft, the taste is delicious, the nutrition is rich, and it can be eaten as a vegetable or meat

Black fungus, also known as fungus, wood moth, tree chicken, wood machine, cloud ear, etc., is a nutritious natural edible fungus and a traditional health food and export commodity in China. Our people have a long history of eating and using black fungus. As far back as 73 BC, the Book of Rites of Dai Shengzhe recorded that "people who eat more are ashamed of their taste", which means mushrooms and ears. In the 1830s AD, Jia Sixie, an agronomist from the late Wei Dynasty, also introduced the cooking and consumption methods of black fungus in his ancient agricultural monograph "Qi Min Yao Shu"

Method of making Suifenhe black fungus

Stir fried eggs with black fungus

Ingredients

Main ingredients: Several water soaked black fungus and 2 eggs

Auxiliary materials: chopped scallions, minced garlic, edible oil, salt, chicken essence

Method

1: Soak the fungus in water, wash it clean, remove the hard ones underneath, tear them into small pieces by hand, and blanch them in boiling water. Crack the eggs and set them aside

2: Pour a little oil into a hot pot, spread out the eggs, and take them out

3: Pour a little more oil into the pot just now. When the oil is about 60% hot, add minced garlic and stir fry until fragrant. Then put in the fungus and stir fry until it has a shiny and oily luster. Add the eggs that were just spread out and stir fry a few more times. Sprinkle some chopped green onions, salt, and chicken essence, stir fry evenly, and then remove from the pot