Cold Black Fungus

Name: Cold Black Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Black Fungus; Some Red pepper; Some White sesame; Some green pepper; Some ginger; Some Shallots; Some Balsamic vinegar; Some seafood sauce; Some sesame oil; Some Salad oil; Some oil; Some salt; Some Chicken Bouillon Powder

by Liu-you

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Cold Black Fungus

1. Soak the dried black fungus in cold water in advance. Wash the soaked black fungus and tear it into small flowers

2. Wash the green peppers, red peppers, and chives, cut into small cubes, and shred the ginger. , Add appropriate amount of water to the pot, put the black fungus into a boil after boiling, remove the water to control the dryness.

3. Put the fungus and diced green and red peppers in a larger bowl, add appropriate amount of salt and chicken essence. Add the seafood soy sauce. Pour in the right amount of balsamic vinegar. Add a little sesame oil.

4. Pour a little salad oil into the pot. After the oil is hot, fry the peppercorns to get the fragrance and remove them. Turn off the heat and pour the chives and white sesame seeds into the saute. Put the ginger on the upper part of the black fungus, pour hot oil on the ginger, and mix well.