Chinese Food
Stir fried agaric
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We all know that northeast China is the best producing area of Auricularia auricula. This is because there are many mountains, dense forests, fertile soil, four distinct seasons and little environmental pollution in Northeast China. It is this unique environment that makes Auricularia auricula thick, tough and pure in taste.
Cooking ingredients
Cooking Steps
Step1:Soak and wash agaric in cold water. Remove roots. Slice por
Step2:Sliced ginger and garlic. Sliced red peppe
Step3:Put oil in the frying pan. Heat the oil and stir fry the ginger and garlic slices. Stir fry the streaky pork
Step4:Stir fry the streaky pork until golden. Add the pickled agaric and stir fry. Add in the soy sauce. Add in the vinegar and salt. Finally add in the red pepper and stir well
Cooking tips:How to distinguish the quality of Auricularia auricula? Look, the back and belly of Auricularia auricula are different. The belly is gray black, gray brown, the back is black, black brown, and the adulterated Auricularia auricula is brown. There are more white attachments. The touch is light, the hand feel is not hard. The adulterated Auricularia auricula will obviously feel heavy, crisp, fragile, tasted light and tasteless. If there is sweet, salty, bitter and other peculiar smell, it is mostly metamorphic or adulterated Auricularia auricula. The bubble will be less The normal blister rate of Auricularia auricula is generally 1-10. The color of Auricularia auricula after blistering is brown or black. It is elastic. The blister rate of adulterated Auricularia auricula is generally only 1-4. The water quality after blistering is very muddy. The Auricularia auricula is weak and inelastic. There are skills in making delicious dishes.
