Cold mountain matza
Overview
Although all kinds of seasonal vegetables are now available, wild vegetables still have a unique flavor. This kind of wild vegetable is called Shanmazha in our local area. It is very common and has a crispy and tender texture. Its scientific name is Yin Bupleurum. It is sweet in nature, slightly cold, returns to the liver and stomach meridian, and has the effect of clearing away heat and cooling blood. After blanching fresh shanmazha, add fragrant sesame sauce, refreshing garlic, smooth vermicelli, and crispy black fungus. Although it is a vegetarian cold dish, it is rich in taste and doubles in nutrition.
Tags
Ingredients
Steps
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Wash the mountain matza, remove the old stems, pick and wash the fungus, and soak the vermicelli in cold water until soft
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Blanch the mountain matza, vermicelli and fungus separately, drain and set aside
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Chop garlic and fungus shreds. Oxidize garlic in the air for a while, and allicin is easier to absorb
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Put wild vegetables, vermicelli and fungus shreds into a basin, add minced garlic and salt and mix well
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Mix sesame paste with a little sugar and sesame oil, pour it on the wild vegetables, and mix well
