Cold black fungus(liang ban hei mu er )

Cold black fungus

Introduction:

"Since the last cold bitter gourd, the cold dishes have been made in the same way, and each time they are made, they taste the same. Fresh, salty, sour, sweet, spicy and spicy, it's really refreshing. Delicious fresh soy sauce and millet pepper are awesome. O(∩_ This time I made cold black fungus. ^_ ^”

Production steps:

Step 1: wash and soak black fungus, remove hard roots and tear them into small flowers.

Step 2: put water into the pot and bring to a boil. Blanch black fungus until cooked.

Step 3: blanch the black fungus and put it on the plate.

Step 4: 2 / 3 spoons of delicious soy sauce, half spoons of vinegar, 2 / 3 spoons of sugar, salt, chicken essence and cold boiled water. (here you can adjust the shoes according to your own taste.)

Step 5: mix the sauce well and pour on the black fungus.

Step 6: cut onion, ginger and garlic into small grains, and cut millet and pepper into circles.

Step 7: hot pot cold oil, oil burning smoke, pour into a few pepper, burst out the flavor.

Step 8: quickly pour the hot oil into the bowl filled with onion, ginger, garlic and millet pepper particles, and hear "Chi La". O(∩_ ∩)O

The ninth step: pour the seasoning and oil into the black fungus. Mix well when eating.

Materials required:

Dried Auricularia auricula: right amount

Shallot: moderate

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Delicious soy sauce: right amount

Vinegar: right amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: PS: 1. When mixing sauce, the proportion of sweet and sour sauce or oyster sauce should be according to your own taste. 2. Seasoning can be added to the right amount of boiling water, easy to mix vegetables. 3. Zanthoxylum bungeanum can also be put into a bowl with onion, ginger, garlic and millet peppers and drizzled with hot oil.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: other

Chinese PinYin : Liang Ban Hei Mu Er