Cold Autumn Fungus

Name: Cold Autumn Fungus
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 30g Fungus; 4 Millet pepper; 1 piece parsley; 3 cloves garlic; Some Refined salt; 1 teaspoon Vinegar; 1 teaspoon Light salt soy sauce; 1 teaspoon sesame oil; Some Cooking oil

by Kitchen 77

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

I won’t talk about the benefits of eating fungus. Everyone knows it’s a good thing. I love autumn fungus only because it is rich in gum. The cold fungus is simple to prepare and has a refreshing taste, which is more suitable for summers. ??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????

Ingredients

30g Fungus
4 Millet Pepper
1 piece Parsley
3 cloves Garlic
Some Refined Salt
1 teaspoon Vinegar
1 teaspoon Light Salt Soy Sauce
1 teaspoon Sesame Oil
Some Cooking Oil

Cold Autumn Fungus

1. Put the fungus in the pot with cold water, boil and continue to cook for 5 minutes, turn off the heat. After preparing the side dishes, wash the fungus.

2. Mince garlic, shred the millet pepper and put it in a bowl. Put vegetable oil in the pot and boil, pour in the minced garlic and millet pepper

3. Drain the washed fungus, add garlic and chili shreds, coriander, salt, vinegar, light soy sauce, and sesame oil in sequence. Stir well.

4. The mixed fungus can be served on a plate

Tips:
After the cooking oil is boiled, pour minced garlic and millet pepper to bring out the aroma of garlic and the spicy flavor of millet pepper.