Auricularia auricula in vinegar(lao cu mu er )

Auricularia auricula in vinegar

Introduction:

"Auricularia auricula is rich in iron, so eating it often can nourish the blood and keep the face, make the skin ruddy and radiant, and prevent iron deficiency anemia; the colloid in Auricularia auricula can also absorb the dust and impurities remaining in the human digestive system and discharge them out of the body, so as to play the role of clearing the stomach and bowel. Auricularia auricula is not only nutritious, but also can be eaten in many ways. It can be hot or cold, and it is suitable for both meat and vegetables. Today, we use Auricularia auricula to make a cold dish especially suitable for summer - old vinegar Auricularia auricula. "

Production steps:

Step 1: raw materials: fungus, cucumber, vinegar, soy sauce, sugar and garlic

Step 2: wash the cucumber, pat it with the back of the knife and cut it into pieces.

Step 3: cut garlic

Step 4: soak the fungus and blanch it in boiling water.

Step 5: put the blanched fungus into the cold boiled water to cool.

Step 6: Cool agaric and cucumber into deep dish.

Step 7: Cool agaric and cucumber into deep dish.

Step 8: put in the chopped garlic

Step 9: add sugar, soy sauce, vinegar and white sesame to mix well

Step 10: you can put some spicy oil or green pepper according to your taste, which is more appetizing. (my family takes care of my daughter, and usually doesn't put spicy food)

Materials required:

Cucumber with Auricularia auricula: right amount

Vinegar: right amount

Cold soy sauce: right amount

Sugar: right amount

Garlic: right amount

White Sesame: right amount

Note: this dish can also add seasonings according to personal preferences, such as coriander and chili oil, which is also a good match.

Production difficulty: simple

Process: mixing

Ten minutes: Making

Taste: sour and salty

Chinese PinYin : Lao Cu Mu Er