Name: A Few Key Points to Make A Refreshing Home-style Cold Dish that is Necessary for The Summer Table-home-style Cold Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Black Fungus; Some parsley; Some Red chili; Some garlic; Some Shallots; Some Seafood soy sauce; Some beef noodles; Some salt; Some Sugar; Some Vinegar

A Few Key Points to Make A Refreshing Home-style Cold Dish that is Necessary for The Summer Table-home-style Cold Fungus

by Xiaochun

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

In the hot summer, almost every meal should be made with a refreshing and tasty cold dish so that it can be better served with the meal. Fungus is a very good ingredient for detoxification and beauty, and it is very healthy. Basically anyone can eat fungus. There are many dishes that can be made. Simply, a friend asked me that I can’t make the taste of the restaurant. First, some of the restaurant’s materials are all hotel materials. To put it bluntly, there are commercial additives and spices that I don’t have at my home. I can’t make the taste of that kind of course. The second is that although cold dishes are simple, there are several key points to be mastered. So it’s not difficult to master the recipes. It tastes crispy and refreshing in summer and is rich in nutrients.”

A Few Key Points to Make A Refreshing Home-style Cold Dish that is Necessary for The Summer Table-home-style Cold Fungus

1. Soak the black fungus in advance, boil water, put in the soaked black fungus, blanch for half a minute and remove it immediately, soak it in ice water for later use.

A Few Key Points to Make A Refreshing Home-style Cold Dish that is Necessary for The Summer Table-home-style Cold Fungus recipe

2. Mince the shallots.

3. Mince coriander.

4. Mince garlic.

5. Mince small red peppers.

6. Vinegar, sugar, salt, beef powder, seafood soy sauce, make the sauce according to your own taste.

7. Control the moisture of the black fungus, add the chopped shallots, coriander, minced garlic, red pepper, pour in the adjusted sauce, and stir evenly.

Tips:
A little bit:

*The fungus should be fully soaked and not over-soaked, pinch it to be crispy, tender, and elastic. The over-soaked fungus will not taste chewy and has no taste.

*The soaked fungus must be blanched to remove the woody taste of the fungus itself. The blanching time cannot be too long, half a minute is enough.

*Put the blanched fungus in ice water immediately to make the fungus more crispy and tender.

*Before mixing the fungus, you must control the moisture content of the dried fungus, so that it will not dilute the flavor of the seasoning and appear weak.

*Home-made fungus can be mixed according to your own taste, but I think the main taste is sweet and sour, and the addition of red pepper is a bit spicy and refreshing, which is very delicious.

*Garlic and coriander are indispensable, they are very flavorful. Beef powder can be replaced with chicken essence, and soy sauce can be used with light soy sauce. Remember not to use dark soy sauce.