Fresh celery fungus ★ fat reducing and toxin expelling fungus 2-You Are Foodie

By Jennifer
35

Fresh celery fungus ★ fat reducing and toxin expelling fungus 2

Using Chinese style to stir fry and Western sauce to cook, the agaric is wrapped by strong sauce, and you will doubt that you are eating tender fried fish skin when you close your eyes to taste it

Main Ingredients

garlic 5 capsules
ginger 4 pieces
parsley 6 stems
Black fungus 200g

Auxiliary Ingredients

pepper appropriate amount
salt A moderate amount of
Vinegar 1/2 tsp
The soy sauce 1 tsp
Cooking wine 2 tabletsp
Oyster sauce 3 tabletsp

♥ Another heavy flavor can be changed to Gongbao flavor: dried pepper + sugar + vinegar + soy sauce.♥ It is suitable for both cold and hot dishes.♥ Ointment: sauce with sweetened sauce. It is often used as dipping sauce in Taiwanese cuisine. When used in cooking, sugar can be omitted and the effect of caramelization is excellent. Oyster sauce can be used instead.

Step 1 . Dice ginger and garlic, tear off the old stems of celery and cut into small pieces, and cut agaric into palatable sizes

Step 2 . Stir fry minced ginger and garlic in oil pan

Step 3 . Add agaric and stir fry

Step 4 . Adjust the flavor ingredients & boil a little water, and heat it until it rolls out of the bubble and dries slightly

Step 5 . Heat the celery thoroughly and serve it on a plate.

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Cooking Steps