Fish-flavored Wood Ear Mushrooms: Delicious, Refreshing, and Great with Rice

Wood ear mushrooms are a common edible mushroom in life, exuding a faint almond scent, with a texture similar to abalone, rich in protein, and very low in fat. Regular consumption can enhance the body's immune system. Whether for adults or children, it is a very good nutritional and health ingredient.

Wood ear mushrooms can be stir-fried hot or cold mixed. When paired with wood ear mushrooms, carrots, and bell peppers, combined with a bowl of fish-flavored juice, to make fish-flavored wood ear mushrooms. The sour and sweet flavor, combined with the unique flavor of wood ear mushrooms, is very satisfying when eating. The colorful dishes look very nutritious.

Required ingredients: Wood ear mushrooms 2 approximately 500 grams, black wood ear mushrooms, carrots 1/2 root, bell peppers, ginger, garlic, 1 tablespoon of Pixian doubanjiang (fermented broad bean paste), edible oil as needed. 1 tablespoon of cornstarch, a little salt, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, 4 tablespoons of vinegar, 5 tablespoons of water, a little chicken broth.

Step 1: Wash the wood ear mushrooms and then cut them diagonally into slices about 1 centimeter thick, and then cut them into small pieces. Soak the black wood ear mushrooms beforehand, wash off the impurities and cut them into threads. Carrots and bell peppers should also be cut into threads.

Step 2: Chop green onions, ginger and garlic into small pieces. Add light soy sauce, cornstarch, vinegar, sugar, a little salt and chicken broth to a small bowl. Then add water and stir well to make the seasoning juice.

Step 3: Heat up the wok with a little edible oil until it's about 50% hot. Add chopped green onions, ginger and garlic and stir-fry until fragrant. Then add Pixian doubanjiang and stir-fry until it turns red, be careful not to burn it.

Step 4: Continue to add wood ear mushrooms and stir-fry with a small flame, at the beginning, the wood ear mushrooms will be very dry, but gradually they will soften until they release moisture while stir-frying.

Step 5: Then add the black wood ear mushrooms and carrots, increase the fire and stir-fry for 2-3 minutes until the black wood ear mushrooms make a 'crackle' sound. Then add the bell pepper threads and stir-fry until they soften.

Finally, pour in the seasoning juice and stir-fry evenly over high heat. The simple and quick fish-flavored wood ear mushrooms are ready. The sour and sweet flavor, fresh and crisp texture, the wood ear mushrooms have created a meaty taste, it's very delicious to eat.

The fish-flavored taste is a delicious dish that goes well with any ingredient. Common fish-flavored dishes include fish-flavored meat slices, eggplant and tofu. The tofu version below is oil tofu.

Required ingredients: Oil tofu, black wood ear mushrooms, 1 red chili, 1 segment of green onion, 4-5 pickled peppers, 5-6 garlic cloves, 1 large spoonful of Pixian doubanjiang, fish-flavored seasoning juice (light soy sauce, vinegar,, white sugar, cornstarch, water).

Step 1: Cut the oil tofu into small pieces, and cut the pickled peppers, red chili, green onion cloves, garlic slices, and green onion threads. Soak the black wood ear mushrooms beforehand and prepare them.

Step 2: Add 2 tablespoons of light soy sauce, 2 tablespoons of vinegar, 1 tablespoon of (Chinese cooking wine), 1 tablespoon of white sugar, 1 tablespoon of cornstarch, and 2 tablespoons of water together and stir well to make the seasoning juice.

Step 3: Prepare for stir-frying, wash the wok and heat it up. Add a spoonful of edible oil and heat it up. Add a spoonful of Pixian doubanjiang and stir-fry.

Step 4: Add pickled peppers, garlic cloves and green onion threads to stir-fry until the red oil comes out. Then add red chili threads and black wood ear mushrooms and stir-fry evenly. Pour in the oil tofu and stir-fry evenly.

Step 5: Add the fish-flavored seasoning juice and stir-fry evenly. Adjust the amount of water as needed and stir-fry until cooked.

The finished oil tofu absorbs plenty of juice, and when you bite into it, the inside bursts out. The crispy exterior pairs well with the slightly spicy interior, it's really satisfying to eat. Oil tofu is very easy to absorb juice, and when it's soaked with juice, it's delicious and satisfying.