Lime Double Ears

Overview

Maybe because I live in a subtropical rainforest, I like all dishes made with lemon. I feel that adding lemon makes the dishes fresh and full of natural flavor. The book introduces lemons into yellow lemons and green lemons. To be honest, I have never seen yellow lemons and green lemons are often eaten. Don't think that green lemons are unripe yellow lemons. The book explains that the two lemons have different flavors. Yellow lemons are mainly used in Western food and pastries to remove fishy smell. The taste of green lemon is sharper and stronger than that of yellow lemon, but the fragrance is lighter. If you add green lemon to the dish, the fragrance of green lemon will not take away the fragrance of other spices, but will make the fragrance of other spices more prominent. Today's dish of lime and double ears is my favorite cold dish. This dish looks light but is sour and spicy. It belongs to Southeast Asian cuisine. The sour and spicy taste has the refreshing fragrance of lemon and the refreshing fragrance of coriander. One bite makes you feel refreshed.

Tags

• cold dishes
• home cooking
• black fungus
• coriander
• garlic
• green lemon
• msg
• tremella
• fish sauce
• salt
• small red pepper
• soy sauce

Ingredients

Steps

1. 1 Soak the white fungus and fungus in water for two hours.

   

2. 2 Wash the soaked white fungus and fungus after removing impurities and blanch them in boiling water for five minutes.

   

3. 3 Rinse the blanched white fungus and fungus, tear them into small pieces and put them into a large bowl for later use.

   

4. 4 Cut the small red pepper into thin rings, smash the garlic and mince it into minced garlic, and cut the coriander into sections.

   

5. 5 Put the red pepper, minced garlic, and coriander into the fungus bowl, add soy sauce, salt, MSG, and fish sauce and mix well.

   

6. 6 Cut the lemon in half, squeeze the lemon juice into the fungus bowl and mix well.