Pingli black fungus [Shaanxi Pingli specialty]

What is Pingli black fungus? Authentic Shaanxi Pingli specialty: Pingli black fungus

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

Basic introduction of Pingli black fungus

Black fungus, also known as black fungus or light fungus. Mycological classification belongs to the order Basidiomycota, order Trichoderma, and family Auriculariaceae. It grows on the decaying wood of over 120 broad-leaved trees such as oak, poplar, fig, and locust, either alone or in groups. At present, artificial cultivation mainly focuses on oak wood and bag materials

How did the history of Pingli black fungus come about

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 for making Pingli black fungus

Stir fried black fungus with pork belly

Ingredients

1 piece of pork belly, 50g of dried black fungus, 3 tablespoons of black soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of minced garlic, and a little MSG

Method

1. Cut the pork belly to an appropriate thickness, soak the black fungus until soft, and then cut it into small pieces<2. Pour some oil into the pot, stir fry minced garlic until fragrant, add pork belly and stir fry until the meat turns white<3. Add black fungus, black soy sauce, light soy sauce, and a little MSG, and continue stir frying until the pork belly is fully cooked