Name: Dai Flavor Black Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Fresh black fungus; 1 quarter onion; 1 Lime; 3 Millet spicy; A Burmese coriander; 1 (not needed) parsley; 2 petals garlic; Some salt; Some Sugar; Some MSG; Some Very delicious; Some sesame oil

Dai Flavor Black Fungus

by Xiao Dong Niu@kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

Dai-flavored dishes are famous for their sour, spicy, bitter and fresh flavors. Dai-flavored sour, sour is very refreshing. Cold dishes are mostly served with lemon juice, which is sour and refreshing. The spicy is also enjoyable. Most of them use cupola, millet and elephant. Spicy hot peppers such as nose-spicy, Huadai-spicy and lantern-spicy;

Fresh black fungus can be fried, can be used for soup, etc., but the favorite is the cold dress; the black fungus is blanched in boiling water and mixed with the juice, it is fast and delicious, and the black fungus is mixed with lemon juice and millet spicy cold. It is special Hot and sour and refreshing, it is a special delicacy that must not be missed~"

Dai Flavor Black Fungus

1. The ingredients are shown in the picture, 350g black fungus, 1 lime, 3 spicy millet, 2 cloves of garlic, 1 Burmese cilantro, 1 coriander, and forgot to shoot onions;

2. Boil the fresh black fungus in boiling water for 1-2 minutes, then remove the controlled water;

3. Wash the lemon and cut it in half, squeeze the lemon juice into a small bowl, mince the garlic, mince the millet, and cut the pepper rings into the lemon juice. Soak for a while to arouse the spicy and garlic flavor; wash and cut onions Chopped; washed coriander and Burmese coriander and chopped;

4. Add chopped onion, chopped coriander, and Burmese cilantro into black fungus, add a proper amount of lemon juice to it, it is very fresh, add proper amount of salt, sugar and monosodium glutamate, mix well, pour into black fungus, pour a proper amount of sesame oil, and mix well OK~

Tips:
1. The cold black fungus is very refreshing, but it is best to use fresh black fungus. The taste and texture of the soaked black fungus are not as good as the fresh black fungus~
2. Burmese cilantro has the same function as coriander, but the taste is more fragrant, and it is an indispensable seasoning in Dai-style cold dishes~

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