250g Box Of Black Fungus

The charm of black fungus has been most vividly demonstrated in the kitchen. Dry production is the oldest and wisest way for the Chinese to preserve black fungus. The dried or dried fungus is not only easy to store and transport, but also has a wonderful transformation in flavor and a more concentrated aroma. Before cooking, just take a pot of water and let it stand for a few hours. The shriveled black slices can reabsorb moisture, stretch into a state of fat, lubrication, luster and moving, and restore their “vitality”. The process itself is full of life. Sense of ritual. Among the major Chinese cuisines, black fungus is almost omnipotent. It has a light taste in itself, and it can easily absorb the essence of matching ingredients and seasonings. Its taste is known for its “crisp”, “tender”, “smooth” and “elastic”, which can bring a highly layered chewing experience to dishes. There are countless classic dishes: the “Mushu meat” in Shandong cuisine, the tenderness of eggs, the mellow…