麻油菇菌烩炒 Mix Fungus Stir Fried

• 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：

1. 预先浸泡黑木耳至软
2. 先把红萝卜和浸泡好的黑木耳切丝
3. 豆包及鲍鱼菇用手撕成小片
4. 用锅子把养油烧热，倒入姜末再用小火爆香
5. 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
6. 加入豆包丝继续拌炒，用海盐调味
7. 淋上少许麻油，撒上切幼的芫荽即可上桌

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:

1. Soak the back fungus until soft
2. Cut the carrot and soaked black fungus into strips,
3. Tear the bean curd chips (dou bao) and abalone mushroom into strips
4. Heat up enzyme purified oil with a pan, stir fry briefly the grounded ginger in low heat until aromatic
5. Put in black fungus and abalone mushroom strips, add in 2 caps of Classic enzyme
6. Add in the stripped bean curd and mix well, season with salt
7. Sprinkle with sesame oil and stir well, garnish with finely chop coriander and ready to serve