Today, we're going to talk about a delicious and nutritious ingredient – fungus vegetables. This dish not only tastes good, but also has a high nutritional value. In particular, it is very rich in calcium and iron, of which the calcium content is three times that of spinach, in addition, due to the very low content of oxalic acid, its calcium is easily absorbed by the body, so it is an ideal choice for calcium supplementation, especially suitable for children. At the same time, fungus vegetables are rich in vitamins and proteins, low in calories and low in fat. Regular consumption can help clear heat and cool blood, lower blood pressure, diuretic and prevent constipation, which is very suitable for the elderly. Fungus can effectively nourish the body, enhance physical fitness, achieve the effect of calcium supplementation and bone strengthening, heat clearing and detoxification, and improve the function of various organs. Therefore, it is recommended that everyone consume more often. Next, I will introduce a simple recipe for a fungus dish, which can be simply stir-fried, and the finished product is delicate and smooth, and delicious.

Ingredients: 500 grams of fungus, appropriate amount of edible salt, appropriate amount of cooking oil, appropriate amount of minced garlic, 1 spoonful of sugar.

Method:1. Carefully select the fungus vegetables you bought, remove the dead leaves, and rinse them with water three times for later use. Chop the garlic into minced garlic and set aside. Due to the low oxalic acid content of fungus, there is no need to blanch, and it tastes better when stir-fried directly.

2. 准备一个炒锅，先将锅烧热，倒入适量食用油，待油温五成热时，加入一半蒜末爆香。

3. Stir-fry the processed fungus over high heat, add a spoonful of sugar, and continue to stir-fry until the fungus is tender. Then add an appropriate amount of edible salt and the remaining minced garlic, stir-fry evenly and then get out of the pot, the finished product is tender and smooth, the taste is refreshing and delicious, and it is worth a try.

The addition of sugar prevents the fungus from discoloring and enhances the taste. When stir-frying fungus vegetables, use high heat to prevent the loss of nutrients. Only a small amount of salt is required for seasoning, and it is better to keep the original flavor of the dish.

Proofread by Huang Hao