Black Fungus with Mustard Sauce(jie mo mu er )

Black Fungus with Mustard Sauce

Introduction:

"Black fungus is a famous mountain treasure. It is edible, medicable and tonic. It often appears on the Chinese people's table. Whether it is fried, cold or soup, it will never tire of eating for a long time. It has always been known as "the meat in the vegetable" and is known as "the black treasure of Chinese food" in the world

Production steps:

Step 1: prepare ingredients: black fungus, purple cabbage, carrot, Flammulina velutipes, lettuce

Step 2: the key artifact of this dish: chubby Mustard Salad juice

Step 3: soak Auricularia auricula in advance, blanch, supercooled water, control water for standby

Step 4: shred lettuce, carrot and purple cabbage

Step 5: blanch lettuce, carrot, purple cabbage and Flammulina velutipes, and cool them

Step 6: put the blanched black fungus, lettuce, carrot, purple cabbage and Flammulina velutipes together, stir in the refined salt and sesame oil, and finally drizzle with chubby Mustard Salad juice

Step 7: a plate full of mustard and black fungus is very popular on this festival table!

Materials required:

Auricularia auricula: right amount

Lettuce: right amount

Carrot: right amount

Flammulina velutipes: right amount

Purple cabbage: right amount

Chubby Mustard Salad juice: right amount

Refined salt: right amount

Sesame oil: appropriate amount

Note: 1. Black fungus should be soaked in cold water in advance. 2. When blanching, add some vegetable oil inside to lock the nutrition of vegetables and keep the fresh color of vegetables. 3. The amount of Mustard Salad juice should be used according to your own taste.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Jie Mo Mu Er