Name: Cold and Spicy Black Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Celery leaves; 200g Black Fungus; Some Chili oil; Some Mustard oil; Some sesame; Some Sugar; Some salt; Some Vinegar; Some Soy sauce; Some garlic

Cold and Spicy Black Fungus

by (Narnia)

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Today I bought black fungus from northeastern cuisine. Cold fungus is a home-cooked cold dish. It is refreshing and tasty, rich in nutrients, especially suitable for summer consumption, especially after a few drops of mustard oil added to its flavor. "

Cold and Spicy Black Fungus

1. Soak the fungus for later use.

2. Choose to remove root impurities.

3. Boil the fungus in boiling water for 2-3 minutes and blanch.

4. After blanching, put it in cold water and let it cool for later use.

5. Wash celery leaves.

6. Boil in a pot of boiling water.

7. After blanching it, let it cool in water and set aside.

8. Stop it with a knife.

9. Add minced garlic, light soy sauce, chili oil, pepper oil, rice vinegar, chicken essence, and sugar to an empty bowl, mix well and set aside.

10. Choose a medium-sized container and put the fungus into the cold sauce.

11. Add a few drops of mustard oil and celery leaves.

12. Finished picture

Tips:
The surface of high-quality fungus is black and shiny, one side is gray, and it feels dry to the touch, without graininess, and no smell in the mouth. Fake fungus looks thicker and has a heavier weight. It feels moist or grainy when touched by hand, and tastes sweet or salty in the mouth (usually soaked in sugar or salt water).