Cold coriander and fungus
Overview
As midsummer approaches, foodies’ appetites will decrease and they will have no appetite for anything. If you were offered a plate of cold fungus like this, would you refuse...? The best combination for cold fungus is coriander and peanuts, and then topped with sauce. It is fragrant and delicious, sour and spicy, and tastes very cool. Once you eat it, you will never forget it.
Tags
Ingredients
Steps
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Amount of half a bowl of dried fungus
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Use a larger plate and add water to soak until soft
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Use scissors to cut off the root of the soaked fungus, then scrub it clean.
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Add an appropriate amount of water to the pot and bring to a boil, pour in the wood and blanch for one minute.
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Cool the cooked fungus with water and squeeze out excess water.
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Seasoning guide: two spoons of light soy sauce, one spoon of oyster sauce, one spoon of balsamic vinegar, one spoon of very fresh flavor, half a spoon of salt, and one spoon of sugar.
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Add a little water to the pot and heat it so that the salt and sugar can be fully dissolved, and the sauce will be more fragrant after heating.
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Once heated, take out the pan and add one to two tablespoons of sesame oil.
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Fry the peanuts and set aside.
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Cut the pepper into sections and cut the coriander into small sections.
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Mix coriander and fungus evenly and put into plate.
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Stir-fry the pepper segments over low heat.
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Pour the peanuts and chili segments on top of the fungus.
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Finally, pour the sauce evenly with a spoon.
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Finished product pictures
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Finished product pictures
