I remember that the "China on the tip of the tongue" talked about the way of eating fresh bacteria in Yunnan. I put a few large fresh pine mushrooms that had just been picked down on the hot pot. The bottom of the pot was slightly fried with butter, and the bacteria were shrunk by heat. The aroma suddenly comes from the nose, without any seasoning, it is full of satisfaction! The last time I went to Hong Kong to see the sale of pine mushroom, although it is a dry mushroom, I have been overjoyed, and did not hesitate to buy a few two at a price of more than 100. The previous time I was eating pheasant, this time came a vegetarian diet.
Dry pine mushroom, soak for one hour, remove sulfur, all dry goods, such steps are required. After washing, soak in water for one night, soaking the water does not fall. On the second day, the bacteria were squeezed. Tofu boiled in a boiling water pot to remove the gypsum flavor, make the tofu more firm, pick up and drain, cut strips. Onions, washed and cut into sections.
Hot pot, cold oil, oil temperature goes up, salt, stir-fried bacteria, then add tofu strips, scallion, a little soy sauce, sprinkle a little sugar, then pour the water to soak the bacteria, no food can be. Boil the fire for 2, 3 minutes, then sprinkle a little salt and brackish.
If there is more water, thicken the starch, which will make the taste of the dish more full.
Agaricus blazei has a high nutritional value, tastes a bit like straw mushroom, and has a very smooth taste. It has anti-cancer effect and enhances body immunity! Suitable for eating!