Cold black fungus

Overview

If a dish wants to taste good, in addition to the cooking skills, the quality of the raw materials also plays a crucial role. This time I chose Trust Beauty’s autumn fungus for salad dressing, and I have to say, it’s much better than the fungus I usually buy in supermarkets and markets~

Tags

• cold dishes
• home cooking
• chinese banquet
• chicken essence
• coriander
• corn oil
• dried fungus
• light soy sauce
• rice vinegar
• white sugar
• minced garlic
• red pepper
• salt
• sesame oil

Ingredients

Steps

1. 1 Soak the fungus in hot water two hours in advance, then wash and set aside ~

   

2. 2 Shred the red pepper and mince the garlic ~

   

3. 3 Blanch the fungus in boiling water and take it out for later use ~

   

4. 4 When the oil is 20% hot, stir-fry the minced garlic until fragrant. Don't burn it. The minced garlic will burn easily if the heat is too high~

   

5. 5 Pour salt, rice vinegar, sugar, light soy sauce, garlic oil, and chicken essence into the plate and stir evenly~

   

6. 6 Finally, drizzle with sesame oil and garnish with coriander. I feel like mixing it half an hour before eating will give the fungus time to absorb the flavor and the taste will be better.