Black Fungus with Mustard Sauce(jie mo mu er )

Black Fungus with Mustard Sauce

Introduction:

"Auricularia auricula is rich in iron, so often eating Auricularia auricula can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia. Mustard is pungent and warm, with good effects of Supplementing Qi and resolving phlegm, warming the stomach, sweating and dispersing cold, dredging collaterals and relieving pain. This mustard fungus tastes crisp and slightly spicy. It's a refreshing cold dish to appetizer and relieve greasiness. "

Production steps:

Step 1: raw materials.

Step 2: blanch broccoli and cool it.

Step 3: blanch carrot slices.

Step 4: blanch Auricularia auricula.

Step 5: put broccoli and carrots in a bowl.

Step 6: put in the fungus.

Step 7: add salt, soy sauce, Mustard Salad juice.

Step 8: mix well and serve.

Step 9: Spicy appetizer!

Materials required:

Dried agaric: 30g

Broccoli: moderate

Carrot: 1 stage

Salt: 2G

Mustard Salad juice: 1 bag

Raw soy sauce: 1 tbsp

Note: broccoli blanching time does not have to be too long, otherwise it will lose a lot of nutrients.

Production difficulty: ordinary

Process: mixing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Jie Mo Mu Er