Dried edible fungi Classic and delicious recipes

Stir-fried bacon/pork belly with dried mushrooms: Heat lard or rapeseed oil. Stir-fry the bacon first to remove the oil. Add garlic slices and dried chili peppers and sauté until fragrant. Pour in the squeezed-out mushrooms and stir-fry over high heat. Add a little mushroom water and simmer for 3-5 minutes to allow the bacteria to absorb the soup. Finally, add green and red peppers, light soy sauce, and oyster sauce for seasoning. The aroma is strongest and goes well with rice.
Mushroom stewed chicken soup/pork ribs soup: Blanch the meat, put it into a casserole with the soaked mushrooms and ginger slices, bring to a boil over high heat and simmer over low heat for 1.5-2 hours, add salt before serving; the synergistic effect of guanylic acid and inosinic acid is used to make the soup taste extremely mellow.
Stewed rice with mixed mushrooms‌: Slice mushrooms and sauté green onion, ginger and garlic until fragrant, add rice, appropriate amount of mushroom soaking water and light soy sauce, and simmer according to normal cooking procedures. The rice grains will absorb the fragrance of the mushroom oil and become distinct.
Dry-fried mushrooms‌: Soak and squeeze dry, then wrap in thin starch or egg batter, fry in 60% oil until golden and crispy, sprinkle with salt and pepper and eat, crispy on the outside and tender on the inside, suitable for snacks or cold dishes.