Stir-fried black trumpet mushrooms with sour pickles
Overview
The most sold thing on the street during this period is the black trumpet fungus, which is also known as gray trumpet fungus, gray trumpet fungus, and suona fungus. It grows on humus soil in broad-leaved forests in summer and autumn. It is a kind of wild edible fungus that cannot be cultivated artificially at present. It is edible and contains 15 kinds of amino acids. It has high nutritional value. It can benefit the mind, regulate qi, detoxify and nourish the skin. It is a good nourishing product in winter. The mountain people here like to use their own pickled vegetables to stir-fry trumpet mushrooms. It tastes really good. It is salty and slightly sour with the crispness of wild mushrooms. It is an appetizer and goes with the meal.
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Ingredients
Steps
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Put the black trumpet fungus in water and wash away the sediment.
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Put the washed black trumpet mushrooms into a pot of boiling water and blanch them.
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Peel and mince the garlic, cut the pepper into small pieces, and prepare some sour pickles.
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Heat up the wok, pour in oil and heat, add chili pepper and minced garlic and saute until fragrant.
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Add the black trumpet mushroom and stir-fry for a while.
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Add the sour pickles and stir-fry for a while.
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Taste and add appropriate amount of salt, stir-fry evenly and serve.
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Taste and add appropriate amount of salt, stir-fry evenly and serve.
