Cold Black Fungus Vermicelli

Name: Cold Black Fungus Vermicelli
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 15g Black Fungus; 15g Rice noodles; a little parsley; 1 Pickled red pepper; A tablespoon Soy sauce; a little Rice vinegar; Some Old vinegar; a little Sugar; Some sesame oil

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

2

Black fungus is sweet in taste, flat in nature, and has many medicinal effects. It can replenish qi and strengthen the body, has the effect of invigorating blood, and can prevent and treat iron deficiency anemia; it can nourish blood and restore skin, make the skin ruddy and radiant, can clear the intestines and stomach, lubricate the intestines, and also help patients with hypertension. It has the reputation of being the King of China.

Ingredients

15g Black Fungus
15g Rice Noodles
a little Parsley
1 Pickled Red Pepper
A tablespoon Soy Sauce
a little Rice Vinegar
Some Old Vinegar
a little Sugar
Some Sesame Oil

Cold Black Fungus Vermicelli

1. Soak the black fungus in water in advance, prepare the vermicelli and other materials

2. Remove the impurities from the roots, wash the black fungus, cut into wide strips, and soak the vermicelli in water for about 10 minutes

3. Boil water in a pot, add vermicelli and cook for a while and remove

4. Add black fungus and cook for a while and remove

5. Mix all the seasonings in a bowl to form a sauce

6. The sauce is poured into the black fungus vermicelli that has been blanched

7. Cut coriander into sections and pickled peppers into circles, stir them into the fungus and serve

Tips:
Eating fungus after big fish and meat will help clean up the stomach and scrape off the oil; the vermicelli and black fungus should not be blanched for too long