Lettuce saute fungus

On a green and vibrant spring afternoon, with sunlight streaming through the window onto the kitchen countertop, a plate of beautifully colorful and aromatic Lettuce saute fungus exudes an irresistible charm in its tranquility. This dish highlights the tender freshness of celery and the crispness of black fungus. With meticulous cooking techniques, it immerses people in the delightful ambiance of flourishing spring.

Stir-fried fungus with lettuce

Celtuce	300g
Chili pepper	30g
Auricularia auricula	100g
Garlic	5g
Dried chilli	3g
Edible oil	3ml
Chicken powder	1g
Salt	2g
Sugar	1g
Pepper powder	1g
Oyster sauce	3g

Step:

1.Take an appropriate amount of celery and wash it thoroughly. Rinse the celery with water to ensure that impurities and dirt are removed. Then, use a knife to trim both ends of the celery. Next, cut the celery into manageable pieces. Cut the celery horizontally into sections, and then cut each section vertically into diamond-shaped slices. Similarly, take a red bell pepper and wash it clean. Cut off the stem at the top of the red bell pepper and slice it open along the middle. Cut the red bell pepper horizontally into sections, and then cut each section vertically into diamond-shaped slices. Be careful when using knives.

 

2.Soak the black fungus in clean water. Make sure it is fully submerged and soak for about 20-30 minutes depending on the hardness and thickness of the fungus. The soaked black fungus will become soft and expanded. Remove the soaked black fungus from the water and gently squeeze it to remove excess water. Place the soaked black fungus on a cutting board and cut it into small pieces of suitable size. You can decide the size of the pieces based on personal preference and the dish requirements. Take a fresh garlic bulb, remove the outer skin, and mince or finely chop it.

 

3.Place the pot on the stove, pour in an adequate amount of water, and bring to a boil over high heat. Once the water starts boiling vigorously, add the sliced black fungus, celery, and red bell pepper into the pot together. Ensure that there is enough water to completely cover the ingredients. Quickly blanch the mixture for about 20 seconds, you can use a timer to ensure accurate timing. This short blanching time will slightly soften the black fungus, celery, and red bell pepper while still preserving their crispness.

 

4.Heat up a pan, add oil, and heat it. Once the oil is hot, add the minced garlic and dried chili to stir-fry until fragrant. Pour in the blanched black fungus, celery, and red bell pepper. Stir-fry over medium-low heat and add salt, chicken powder, sugar, pepper, and soy sauce for seasoning. Continue to stir-fry for 30 seconds before removing from heat.

 

Tips:

1. Preparing celery in advance: Before stir-frying celery, wash it thoroughly and remove the outer fibers. This will make the celery easier to chew and digest.
2. Soaking and preparing black fungus: Ensure that the black fungus is thoroughly soaked and softened. Follow the steps mentioned earlier for soaking and cutting. Remember to drain excess water to avoid affecting the stir-frying process.

 

Stir-fried Celery with Black Fungus is not only a delicious dish but also a reflection of emotions. During the cooking process, we experience the gifts of nature and the magical allure of food. When tasting this dish, we not only enjoy its delightful taste, but also feel the harmony and beauty of nature. In summary, Stir-fried Celery with Black Fungus is a dish that combines deliciousness and artistic conception. With its refreshing texture and unique nutritional value, it has become a favorite on people’s dining tables. In this vibrant spring season, savoring this dish allows us to appreciate the blessings of nature and the poetic meaning of food. Let’s enjoy this beautiful ambiance together!