Spicy black fungus in cold sauce(liang ban xiang la hei mu er )

Spicy black fungus in cold sauce

Introduction:

"Today, I bought black fungus, a northeast dish. It's a home-made cold dish. It's refreshing and nutritious. It's especially suitable for summer consumption, especially after adding a few drops of mustard oil

Production steps:

Step 1: soak Auricularia auricula for standby.

Step 2: remove the impurities from the root.

Step 3: Boil the Auricularia auricula in boiling water for 2-3 minutes.

Step 4: after blanching, put it in cool water for later use.

Step 5: wash celery leaves.

Step 6: blanch in boiling water.

Step 7: blanch and cool water.

Step 8: block it with a knife.

Step 9: in an empty bowl, add minced garlic, soy sauce, chili oil, Chinese prickly ash oil, rice vinegar, chicken essence and sugar. Mix well and set aside.

Step 10: choose a container of moderate size and put the fungus into the mixed cold sauce.

Step 11: drizzle with a few drops of mustard oil and celery leaves.

Step 12: finished product drawing

Materials required:

Celery leaf: 100g

Auricularia auricula: 200g

Chili oil: right amount

Mustard oil: right amount

Sesame: right amount

Sugar: right amount

Salt: right amount

Vinegar: right amount

Soy sauce: moderate

Garlic: right amount

Note: the surface of high-quality Auricularia auricula is black and smooth, one side is gray, feel dry by hand, no particles, no peculiar smell by mouth. Auricularia auricula looks thick and heavy. It feels moist or grainy when touched by hand. It tastes sweet or salty (usually soaked in sugar or salt water).

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Liang Ban Xiang La Hei Mu Er