Double Topping Golden Needle Fungus: Summer Super Refreshing Cold Dish

Name: Double Topping Golden Needle Fungus: Summer Super Refreshing Cold Dish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Fungus wire; 1 Shiitake Mushrooms; 4 Dried red chili; 1 tablespoon Soy sauce; 2/3 tablespoon Sugar; 1 tsp sesame oil; 250g Enoki mushroom; Some Green chili; 1 teaspoon each Chopped green onion and ginger; 2/3 tablespoon Balsamic vinegar; Some Chicken Essence; 1/2 tsp salt

by Espresso light mood

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

There has been a lot of rain this year,
It rains almost every day,
Humid and sultry,
It's not like the weather in the Northeast.
The appetite was also lost with the damp and heat.

Every day from the afternoon, start to figure out what to eat for dinner?
Most of the time, there are all kinds of cool, sweet and sour, spicy mixed vegetables in my mind.
In other words, I haven’t eaten meat for a week,
But I don’t want to,
Someone asked me: "Is the temple going to be changed in our house? I can't see a bit of meat and fish."
A second ago, I complained that the food was too vegetarian.
The Da Su in the next second is almost half way down.
Then someone said: "It's refreshing without any meat, let's serve half a bowl of rice"! "

Double Topping Golden Needle Fungus: Summer Super Refreshing Cold Dish

1. Soak the fungus silk with water and wash it off. Put it in blanching until cooked, remove it and put it in cold water to cool too much, drain the water and put it in a plate.

Double Topping Golden Needle Fungus: Summer Super Refreshing Cold Dish recipe

2. Remove the old roots and wash the enoki mushrooms, blanch them in boiling water for 3 seconds, remove them, and put them in cold water to cool them down. Drain the water and put them in the fungus wire dish.

3. Finely chop dried chili and shiitake mushrooms.

4. Heat the wok and pour the oil. After the oil is hot, add ginger, chopped chili, and chopped shiitake mushrooms.

5. Pour the fried shiitake mushrooms and chili oil on the fungus shreds and enoki mushrooms.

6. Mix soy sauce, balsamic vinegar, sugar, sesame oil, monosodium glutamate, and salt into a bowl of juice.

7. Pour the bowl of juice on the fungus shreds and enoki mushrooms.

8. Finally, sprinkle some chopped green chilies and chopped green onions and mix well.

9. Double topping golden needle fungus: summer super refreshing cold dish

Tips:
Flammulina velutipes is not suitable for the time course when blanching it, usually 3-5 seconds. A long time will make the enoki mushroom age and affect the taste.