Cold Black Fungus

Name: Cold Black Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 118g Water hair fungus; 2 chunks shallot; A small amount olive oil; A small amount Vinegar; A small amount June Fresh; A small amount salt; A small amount MSG

by gean_liu

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

The black fungus clears the lungs, and the whole family likes it. I am a lazy person thinking how can it be delicious and easy to make? Finally found this approach"

Ingredients

118g Water Hair Fungus
2 chunks Shallot
A small amount Olive Oil
A small amount Vinegar
A small amount June Fresh
A small amount Salt
A small amount Msg

Cold Black Fungus

1. The fungus is good with water (there is no hard heart in the middle)

2. Wash the fungus clean and copy it with water.

3. After copying the fungus water, put it in a cool place and let it cool.

4. Sliced green onion into large slices

5. Put olive oil in the pot and sauté the onions until fragrant.

6. After the black fungus is cool, add vinegar, June fresh, scallion oil, salt and a little MSG to taste.

7. Put the dressed fungus in a container and place the spring onions on top. It's ready to be served.

Tips:
1, The fungus should be cooled immediately after copying, to maintain the crispness of the fungus. Or use cold water once.
2. Olive oil cannot be used for high-temperature stir-frying, it can only be sautéed slowly on low heat. At the same time maintain the light green color.