Cold black fungus(liang ban hei mu er )

Cold black fungus

Introduction:

"When summer comes, it's good for your health to eat some cool and delicious cold dishes. Cold black fungus is to blanch the soaked black fungus in boiling water for a while, then cool it with ice water, and then mix it with the juice mixed with soy sauce, salt, vinegar, sugar, sesame oil, chicken essence, pepper and garlic, and mix well."

Production steps:

Step 1: dried Auricularia auricula 50g.

Step 2: soak in warm water for 20 minutes, wash sand and drain water.

Step 3: soak red pepper in boiling water for 5 minutes, dice, flatten and chop garlic.

Step 4: blanch Auricularia auricula in boiling water for 2-3 minutes, remove and cool it with ice water, drain the water and put it on the plate. (it's better to put it in the refrigerator, it's cooler.)

Step 5: use 2 teaspoons of soy sauce, a little salt and sugar, chicken essence, 3 teaspoons of rice vinegar, proper amount of 13 spices and a few drops of sesame oil, then add chili and garlic powder, mix it into flavor juice, pour it on black fungus and mix well!

Materials required:

Auricularia auricula: (dry) 50g

Red pepper: 7-8

Garlic: 4-5 petals

Soy sauce: 2 teaspoons

Salt: a little

Rice vinegar: 3 teaspoons

Sugar: a little

Thirteen spice seasoning powder: a little

Sesame oil: appropriate amount

Chicken essence: 1 / 3 teaspoon

Note: add celery to black fungus and blanch it together, it will taste better.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Hei Mu Er