How to Make Steamed Mushroom with Chili and Garlic

    Bamboo fungus has very high nutritional value but many people don't like it, partly because of its tendency to get stuck between teeth. Today, we will introduce a delicious bamboo fungus dish that won't stick in your teeth!

    Main ingredients

    250 grams of bamboo fungus

    Side ingredients

    4 cloves of garlic Small red chili peppers 2 pieces Chili sauce 1 tablespoon Sugar 3 grams White pepper 1 gram Sichuan pepper 1 gram Soysauce 10 milliliters Rice paste chili and garlic bamboo fungus recipe

    1. Wash the bamboo fungus, remove the stems, and gently divide them into small portions (be careful not to tear them) for use.

    2. Boil water, then add the bamboo fungus, count silently for 15 seconds, until it slightly changes color and becomes softer, quickly take it out and cool down before using.

    3. Finely chop the garlic, fresh

    Sichuan chili peppers cut into small pieces for use 4. Heat oil in a pot, add the chopped garlic, fresh chilies, and chili sauce, stir-fry on low heat until fragrant (add

    soysauce , sugar, and a little water, bring to a boil over high heat. 5. After boiling, reduce the heat, then add a small amount of

    pepper powder and Sichuan pepper powder, salt, MSG . (Those who don't like to eat pepper or Sichuan pepper can skip it and taste with a small spoon before adding more salt) 6. Finally, pour the well-stirred bamboo fungus into the soup, turn off the fire, mix thoroughly!7. Finally, serve in a bowl, those who like

    coriander

    can also add some as decoration; this dish is now ready to enjoy!Cooking tips The time for blanching bamboo fungus must be precise. It's best to place the blanched and drained bamboo fungus in cold water immediately after cooking, which will make it even fresher and more delicious!

    Cooking Tip

    The cooking time for the wood ears must be precise. It's best to immerse them in ice water right after draining to enhance their freshness and taste!