木耳凉拌吃性味偏凉，炒熟吃性温，更适合脾胃虚寒的人食用。我们平时炒木耳

The fungus is cold in taste and cold in taste, and it is more suitable for people with spleen and stomach deficiency. <br><br>We usually fry the fungus, and the phenomenon of popping the pot often occurs, mainly because the water is not drained. It is recommended that you fully control the water before frying the fungus and then go to the pot. In addition, you can try to put salt in the pot first, and then put the fungus to prevent oil and water splashing.

木耳凉拌吃性味偏凉，炒熟吃性温，更适合脾胃虚寒的人食用。<br><br>我们平时炒木耳，经常出现爆锅的现象，这主要是因为水分没有沥干，建议大家炒木耳前充分把水控干再下锅。另外可以试试再锅里先放盐，再下木耳，可以防止油水外溅。

The edible taste of agaric cold mixture is cool, and it is warm when fried, which is more suitable for people with deficiency of spleen and stomach.<br>We usually fry agaric, often the phenomenon of pot burst, this is mainly because the water did not drain, we suggest that we fry agaric before the full control of water dry pot. In addition, you can try to put salt in the pot first, and then put agaric, which can prevent splashing of oil and water.<br>