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What is Bama black fungus? Authentic Guangxi Bama specialty: Bama black fungus
Content summary:Do you want to know what Bama black fungus is? This article is a detailed introduction to the Guangxi Bama specialty - Bama black fungus. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Bama black fungus. The full text takes about 4 minutes to read, mainly including the basic introduction of Bama black fungus and its nutritional value? What are the product characteristics of Bama black fungus? The production method of Bama black fungus, etc
Basic introduction of Bama black fungus
Growing in the deep mountains and wilderness of Bama's longevity hometown, it has a unique ecology, tender meat, and pleasant aroma, and is a popular local specialty among customers. Black fungus has high nutritional value and is beneficial for human health when consumed regularly. It is an essential delicacy for home banquets
What are the nutritional values of Bama black fungusBlack fungus has a black brown color, a gelatinous transparent texture, and is thin and elastic. Sweet taste, mild nature, with minor toxicity. The brown particle body is slightly ear shaped, semi transparent when wet, and leathery when dry
Method of making Bama black fungus
Cold mixed black fungus
Main ingredients: black fungus, garlic, red chili
Auxiliary ingredients: soy sauce, salt, rice vinegar, white sugar, thirteen spice, sesame oil, chicken essence
1 50g of dried black fungus
2. Soak in warm water for 20 minutes, wash off the sand particles, and drain the water
3. Soak the red chili peppers in boiling water for 5 minutes, then chop them into small pieces. Flatten the garlic cloves and chop them into small pieces
4. Heat the black fungus in a boiling water pot for 2-3 minutes, then remove and cool it with ice water. Drain the water and place it on a plate. (It's best to put it in the refrigerator for refrigeration, it's even cooler)
5 Mix 2 teaspoons of light soy sauce, a little salt and sugar, chicken essence, 3 teaspoons of rice vinegar, an appropriate amount of thirteen spice, and a few drops of sesame oil. Then add chili and garlic powder to make a sauce, pour it over black fungus and mix well. That's it
Black fungus has a black brown color, a gelatinous transparent texture, and is thin and elastic. Sweet taste, mild nature, with minor toxicity. The brown particle body is slightly ear shaped, semi transparent when wet, and leathery when dry
Method of making Bama black fungus
Cold mixed black fungus
Main ingredients: black fungus, garlic, red chili
Auxiliary ingredients: soy sauce, salt, rice vinegar, white sugar, thirteen spice, sesame oil, chicken essence
1 50g of dried black fungus
2. Soak in warm water for 20 minutes, wash off the sand particles, and drain the water
3. Soak the red chili peppers in boiling water for 5 minutes, then chop them into small pieces. Flatten the garlic cloves and chop them into small pieces
4. Heat the black fungus in a boiling water pot for 2-3 minutes, then remove and cool it with ice water. Drain the water and place it on a plate. (It's best to put it in the refrigerator for refrigeration, it's even cooler)
5 Mix 2 teaspoons of light soy sauce, a little salt and sugar, chicken essence, 3 teaspoons of rice vinegar, an appropriate amount of thirteen spice, and a few drops of sesame oil. Then add chili and garlic powder to make a sauce, pour it over black fungus and mix well. That's it