Mid-Autumn Festival Snacks------Cold fungus dipped in mustard

Overview

On the night of the Mid-Autumn Festival, we always eat all kinds of snacks, fruits, and moon cakes, and start to admire the moon and chat about homely things. However, the blood sugar index of the elderly at home is a bit high recently, so many snacks and moon cakes may not be eaten, so I thought about making some delicious snacks while admiring the moon on the night of the Mid-Autumn Festival, so that the elderly can eat and be happy. Let’s introduce this mustard-cooked fungus recipe that I learned. It tastes good and is planned to be a snack on the night of the Mid-Autumn Festival. Nutritional value: Black fungus contains protein, fat, polysaccharide, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin, etc. It also contains nutrients such as phospholipids and sterols. Fungus is rich in nutrients and is known as the crown of fungi. Every 100 grams of fungus contains 93% water, 0.5 grams of protein, and 7 grams of carbohydrates, which can provide 104.7 kilojoules of heat.

Tags

• cold dishes
• dried fungus
• hemp oil
• sushi soy sauce
• mustard
• sesame oil

Ingredients

Steps

1. 1 Soak the fungus in water for 30 minutes, then rinse with water after swelling.

   

2. 2 Cut the washed fungus into shreds.

   

3. 3 Bring the water to a boil and boil the fungus in hot water for 1 minute.

   

4. 4 Remove the fungus and brew it with cold water, then pour it into ice water and soak it for 5 minutes. Drain the fungus, add a tablespoon of Yishutang sesame oil and sesame oil, and refrigerate it in the refrigerator (fresh-keeping compartment) for 1-2 hours or overnight.

   

5. 5 Put the sushi-type soy sauce and wasabi into a flavor bowl, and the fungus can be dipped in the wasabi-soy sauce.