Fresh mixed fungus(shuang kou ban mu er )

Fresh mixed fungus

Introduction:

"It's stuffy and hot. It seems that we are not so enthusiastic about eating. Let's have a refreshing dish to make our stomach happy."

Production steps:

Step 1: soak the fungus with starch

Step 2: clean the foam and tear it into small pieces

Step 3: blanch for a while and use cool water for standby

Step 4: cut the accessories well

Step 5: seasoning

Step 6: hot pot under the oil, under the pepper stir fry out after the flavor

Step 7: cut garlic, onion and pepper in turn and turn off the heat

Step 8: mix in the seasoning, pour on the fried accessories and mix well. At this time, you'd better have a taste. Adjust the sweet and sour taste to suit your family's taste

Step 9: drizzle with sesame oil, open to eat, refrigerate, taste better

Materials required:

Auricularia auricula: right amount

Pepper: right amount

Onion: right amount

Garlic: right amount

Starch: right amount

Zanthoxylum bungeanum: right amount

Cold vinegar: right amount

Soy sauce: right amount

Sugar: right amount

Salt: right amount

Oyster sauce: right amount

Note: 1. Onion can not be added. I made the leftover onion cake, so I added it. If I like, I can add cucumber slices in it. 2. I made it in a hurry, and the fungus didn't soak well. If I want to eat, I can soak it in advance, and the taste is better. 3. After cold water, I can pass cold boiled water, and the water should be dried before mixing

Production difficulty: simple

Process: mixing

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Shuang Kou Ban Mu Er