Vinegar agaric(chen cu mu er )

Vinegar agaric

Introduction:

"It's a refreshing cold dish with wine, and it's also a dish with high click through rate in the hotel."

Production steps:

Step 1: soak dried agaric in warm water and wash

Step 2: blanch the fungus with boiling water

Step 3: blanch the Auricularia auricula and control the moisture

Step 4: cut parsley, garlic and carrot

Step 5: cut Auricularia auricula into small pieces, add various ingredients and condiments, and mix well.

Step 6: put the mixed fungus on the plate.

Materials required:

Dried agaric: 15g

Coriander section: 30g

Garlic powder: 20g

Carrot powder: 30g

Vinegar: 30

Salt: right amount

MSG: right amount

Sugar: right amount

Sesame oil: appropriate amount

Precautions: 1. Auricularia auricula is sweet, flat, non-toxic, and has the functions of replenishing qi and strengthening body, nourishing kidney and stomach, and promoting blood circulation; 2. It can resist hemagglutination, antithrombotic, reduce blood lipid, reduce blood viscosity, soften blood vessels, promote blood circulation, and reduce the occurrence of cardiovascular diseases; 3. Old vinegar is sour and bitter, containing a variety of organic acids and free amino acids, and high calcium, phosphorus, iron and vitamin C Vitamin C, vitamin B1, vitamin B2, etc. are natural and healthy seasoning foods containing a variety of nutrients.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: sour and salty

Chinese PinYin : Chen Cu Mu Er