Potato slices mixed with fungus soup

Overview

In summer, cooking becomes a difficult and painful task. It is not too greasy, and it is really hot. At this time, cold dishes become a good choice. It is simple to make, less fume, and tastes no less than stir-fry. Fungus has the effects of nourishing qi and blood, moistening the lungs and relieving cough, stopping bleeding, lowering blood pressure, and anti-cancer. Potatoes are rich in starch, protein, dietary fiber and vitamins. In addition, potato tubers also contain carotene and ascorbic acid that are not found in cereal grains. From a nutritional point of view, it has more advantages than rice and flour. It can provide a large amount of heat energy to the human body and can be called a perfect food. If a person only relies on potatoes and whole milk, it is enough to maintain life and health. Because potatoes have very comprehensive nutrients and a reasonable nutritional structure, but the amounts of protein, calcium and vitamin A are slightly lower; which can be supplemented by whole milk. Today I made a dish of potato slices mixed with fungus soup. It is spicy and fragrant, the garlic is rich, the potatoes are delicious, and the fungus is crispy. It goes very well with rice

Tags

• cold dishes
• home cooking
• old man
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• chicken essence
• cooked white sesame seeds
• dried chili pepper
• dried fungus
• garlic
• homemade red oil chili
• lao gan ma
• light soy sauce
• mustard oil
• potatoes
• rapeseed oil
• rice vinegar
• sichuan pepper oil
• white sugar
• green onions
• salt

Ingredients

Steps

1. 1 Line up the ingredients: two potatoes, a few dried fungus soaked in advance, a few cloves of garlic, a few green onions, a few dried chili peppers, and a few cooked white sesame seeds. (Bai Zhizhi arrived late and didn’t get in line. I forgot to take a photo. I’ll add it later)

   

2. 2 Rinse the soaked black fungus with water and rub it several times, drain and set aside. Peel and wash the potatoes. Note that sprouted potatoes are not edible. Select and wash the shallots, peel and wash the garlic, wash the dried chilies and set aside

   

3. 3 Sit in a pot and boil water. When the water boils, you can prepare a knife for cutting vegetables

   

4. 4 Soak and wash the fungus, tear it into small pieces with your hands and set aside

   

5. 5 Cut the potatoes into thin slices, and soak the cut potato slices in water. (Forgive my knife skills, today I accidentally touched the blade with my index finger when I picked up the knife. It made a deep cut, which seriously affected the cutting of vegetables and was extremely painful.)

   

6. 6 Rinse the cut potato slices several times in clean water to remove the starch on the surface and set aside

   

7. 7 Boil the water, add the fungus and boil for about two minutes

   

8. 8 Drain the blanched fungus and set aside

   

9. 9 Boil water, add potato slices, blanch for two to three minutes

   

10. 10 While the potatoes are cooking, prepare the ingredients for the next step. Chop the shallots into small pieces, chop the garlic into small pieces and mash them into minced garlic in a garlic mortar. Put the minced onions, garlic paste and garlic juice into a small bowl

    

11. 11 In the bowl, add two spoons of light soy sauce, a little sugar, half a spoonful of rice vinegar, half a spoonful of Laoganma, a little peppercorn oil, a little mustard oil, a little chili red oil, a spoonful of water, taste it for saltiness, add an appropriate amount of salt and chicken essence, and mix well (the amount of various seasonings is subject to personal taste and can be adjusted flexibly according to the existing seasonings at home)

    

12. 12 Remove the cooked potato slices from cold water, drain and put into a deep bowl for later use

    

13. 13 Add the blanched fungus to the potato slices, pour in the sauce, stir evenly, and refrigerate for 20 minutes to allow the flavor to fully absorb

    

14. 14 Refrigerated finished product

    

15. 15 Sprinkle a little white sesame seeds evenly on the potato slices and fungus. Cut the washed dried chilies into small sections with scissors and sprinkle them on the vegetables. Add a little rapeseed oil to a small spoon, heat to 80% hot, cool for five seconds, pour the oil evenly on the dried chili peppers

    

16. 16 Finished product

    

17. 17 Finished product

    

18. 18 The finished product, this dish, is spicy and fragrant, the potatoes are delicious, and the fungus is crispy. It is delicious with rice. It is very suitable for those with poor appetite in summer