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麻油菇菌烩炒
材料：
- 黑木耳 – 2朵
- 鲍鱼菇 – 5朵
- 豆包 – 2片
- 红萝卜 – 半条
- 姜末 – 1大匙
- 芫荽 – 1小把
- 养油 – 2至 3汤匙
- 古方酵素 – 2汤匙
调味:
- 麻油 – 适量（依据口味）
- 海盐 – 适量（依据口味）
做法：
- 预先浸泡黑木耳至软
- 先把红萝卜和浸泡好的黑木耳切丝
- 豆包及鲍鱼菇用手撕成小片
- 用锅子把养油烧热，倒入姜末再用小火爆香
- 放入香黑木耳和鲍鱼菇，随后加入两瓶盖古方酵素，拌炒至香
- 加入豆包丝继续拌炒，用海盐调味
- 淋上少许麻油，撒上切幼的芫荽即可上桌
Mix Fungus Stir Fried
Ingredients:
- Black fungus – 2 stalks
- Abalone Mushroom – 5 pieces
- Bean curd chip (dou bao) – 2 pieces
- Carrots – ½ root
- Ground ginger – 1 tbsp
- Coriander – 1 stalk
- Enzyme purified oil – 2 to 3 tablespoons
- Classic Enzyme – 2 caps
Seasoning:
- Sesame oil – according to taste
- Sea salt – according to taste
Method:
- Soak the back fungus until soft
- Cut the carrot and soaked black fungus into strips,
- Tear the bean curd chips (dou bao) and abalone mushroom into strips
- Heat up enzyme purified oil with a pan, stir fry briefly the grounded ginger in low heat until aromatic
- Put in black fungus and abalone mushroom strips, add in 2 caps of Classic enzyme
- Add in the stripped bean curd and mix well, season with salt
- Sprinkle with sesame oil and stir well, garnish with finely chop coriander and ready to serve
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