Cold Mustard Fungus

Cold Mustard Fungus

by Happy elf quietly

4.8 (1)
Favorite

Difficulty

Easy

Time

5m

Serving

2

The best dish in Beijing in winter is black fungus. The smog brings many inconveniences to people's lives and serious air pollution. If you eat black fungus, the gum in the fungus can remove the dust left in the digestive system of the human body. , Impurities are absorbed and excreted from the body, thereby clearing the stomach and cleansing the intestines. At the same time, the iron content of black fungus is also very high. Therefore, eating black fungus can nourish blood and keep the face, make the skin ruddy and radiant, and can prevent iron deficiency anemia. Black fungus contains vitamin K, which can reduce blood clots and prevent thrombosis. After eating black fungus, the blood becomes thinner, and people are less likely to get cerebral thrombosis, senile dementia, and coronary heart disease. Black fungus also has a significant function of resolving endogenous foreign bodies such as gallstones and kidney stones. It contains anti-tumor active substances, which can enhance the body's immunity, and regular consumption can prevent cancer and fight cancer.

Ingredients

Cold Mustard Fungus

1. Soak the fungus in warm water, rinse, remove the roots, blanch in hot water, and drain the water in cold water for later use.

Cold Mustard Fungus recipe

2. Shred cucumber, dice carrots, mince coriander and set aside

Cold Mustard Fungus recipe

3. Pour June fresh soy sauce, vinegar, salt, chopped green onion, sesame oil, and mustard oil into the container and stir well.

Cold Mustard Fungus recipe

4. Pour the blanched and drained fungus into the container, add the cucumber shreds, pour in the adjusted juice, and stir evenly

Cold Mustard Fungus recipe

5. Finally, the carrots are garnished, and the delicious mustard fungus is ready. It is absolutely heavy and tastes like a bite.

Cold Mustard Fungus recipe

Tips:

1. Soak the fungus in hot water and wash it to avoid impurities affecting the taste. It is more convenient to remove the roots. You can also use the rootless ones for more convenience.
2. The blanching time should not be too long. It is better to boil for two to three minutes, not more than five minutes.
3. Add mustard according to personal taste.

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