Cold Seaweed Black and White Fungus (gastrointestinal Scavenger)

Name: Cold Seaweed Black and White Fungus (gastrointestinal Scavenger)
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Seaweed; 20g Black Fungus; 20g White fungus; 2 pieces Shallots; 3g Chili oil; 2 cloves garlic; 2 pieces parsley; 3g salt; 5g Sugar; 5g Oyster sauce; 5g Maggi Fresh Soy Sauce; 3g sesame oil; 5g Rice vinegar

by Homecoming Kitchen

4.9 (1)

Favorite

4

Difficulty

Normal

Time

15m

Serving

3

Seaweed = sea fungus, black and white fungus = scavenger, the most suitable for eating in spring, a dish with high nutritional value! White fungus is not white fungus!

Cold Seaweed Black and White Fungus (gastrointestinal Scavenger)

1. Soak the black fungus in warm water for 2 hours in advance. Soak in cold water for 4 hours.

2. Soak the white fungus in warm water for 2 hours in advance. Soak in cold water for 4 hours.

3. Scald the fungus in boiling water, scald for 1-2 minutes and remove it for later use.

4. Prepare the green onion, garlic, and coriander for later use.

5. Put the shallots, garlic, and coriander in a bowl, add salt, sugar, Maggi soy sauce, oyster sauce, rice vinegar, and sesame oil, and mix well.

6. Add some chili oil.

7. Stir the cold sauce well. Pour 3/2 of the cold sauce into the black and white fungus.

8. Mix the black and white fungus.

9. Put the finished seaweed into a bowl, and pour the remaining one-third of the cold sauce.

10. Stir the seaweed thoroughly.

11. Put the seaweed on the black and white fungus, and a plate of high-nutrition cold dish with black and white, green and oily is ready!

Tips:
Seaweed is also called wakame or sea fungus, and fungus are both commonly known as intestinal scavengers! The best time to eat seaweed is winter and spring, and eat more nutrition and health in spring!