Cold Black Fungus

Name: Cold Black Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Dried black fungus; Some Shallots; Some ginger; Some garlic; Some pepper; Some Millet pepper; Some Very Fresh Soy Sauce; Some Vinegar; Some Sugar; Some salt; Some Chicken Bouillon Powder

by Night dire

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Since the last cold bitter gourd salad, the cold dishes have been prepared in the same way, and they are equally delicious every time. Fresh, salty, sour, sweet, hot and spicy, it is really refreshing.
Wei Ji Xian soy sauce and millet pepper are very powerful. O(∩_∩)O
This time I made black fungus with cold dressing. ^_^"

Cold Black Fungus

1. Wash the black fungus and foam, remove the hard roots, and tear them into small flowers.

2. Bring water to a boil, and blanch the black fungus until cooked.

3. Blanched black fungus served on a plate.

4. Two-thirds of a spoon is very fresh soy sauce, half of a spoon of vinegar, two-thirds of a spoon of sugar, an appropriate amount of salt, chicken essence, and cold water to make a juice. (You can adjust the children's shoes according to your own taste.)

5. Mix the sauce thoroughly and pour it on the black fungus.

6. Cut the green onion, ginger and garlic into fine particles, and cut the millet pepper into circles.

7. Warm up the pan with cold oil, pour in a few peppercorns after the oil is boiled and smoke to explode the fragrance.

8. The hot oil was quickly poured into the bowl containing the onion, ginger, garlic and millet pepper granules, and a "chi la" sound was heard. O(∩_∩)O

9. Pour the seasoning and oil in the bowl onto the black fungus. Mix well while eating.

Tips:
Ps:

1. When making sauces, the ratio of sweet and sour and soy sauce or oyster sauce should be according to your own taste.

2. Appropriate amount of boiling water can be added to the sauce for easy mixing of vegetables.

3. Prickly ash can also be put in a bowl with green onion, ginger, garlic, millet pepper and topped with hot oil.