Cold Black Fungus

Name: Cold Black Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Black Fungus; Some Wild bamboo shoots; Some parsley; Some Red Bell Pepper; l spoon Seafood soy sauce; 1/2 a spoon Oyster sauce; a little sesame oil; a little Minced garlic; a little MSG; 2 tablespoons Shallot oil; a little salt; a little Osmanthus fragrans

by Private Kitchen Cloud Mansion

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

As a scavenger of blood vessels, black fungus is becoming more and more popular on the dining table. Regular consumption of black fungus can soften blood vessels, resist thrombosis, and reduce blood viscosity. The black fungus is rich in protein, vitamin E, and its iron content is more than 20 times that of spinach. It is a good product for health, nourishment, and beauty. "

Cold Black Fungus

1. After soaking the water-fat fungus, blanch it with water. After blanching the winter bamboo shoots, cut diagonally into long sections. Cut coriander and red pepper into sections.

2. Boil the scallion oil, let the scallions become white when the oil is hot, and simmer until the scallions turn yellow. Stop the fire.

3. Put the remaining seasonings: a spoonful of seafood soy sauce, half a spoon of oyster sauce, minced garlic, a little salt, a few drops of sesame oil, a little osmanthus vinegar, a little monosodium glutamate, and 2 tablespoons and a half scallion oil in a small bowl and mix well.

4. Then mix the fungus with the mixed glutinous ingredients first, and then stir in the coriander, red pepper and wild bamboo shoots after the fungus is flavored.