Old Vinegar Fungus

Name: Old Vinegar Fungus
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 10s Fungus (water hair); 3 cloves garlic; 50g peanut; 2 pieces Cucumber; 2 tablespoons Vinegar; 2 tablespoons June Fresh Premium Soy Sauce; 1 tsp sesame oil; 1 parsley; Some salt; 10g Sugar

by He Xiaohe

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Old vinegar fungus is one of my favorite cold dishes, not one of them.
Vinegar is very important. Old vinegar must be used, but soy sauce can't be ignored. Xinhe's June Fresh Super Soy Sauce is used to make cold salads. The taste is salty and fresh. It makes people unable to stop using chopsticks.

Old Vinegar Fungus

1. Put oil in the wok and fry some peanuts for later use. When the peanuts are heard one after another, they are almost ready. At this time, the peanuts have not changed color. Please turn off the heat in time. The remaining temperature of the peanut's own fat will fry it and become crispy after cooling.

2. Soak the fungus in advance, add water to the soup pot and boil, add the soaked fungus and cook for 2 minutes, remove the cold water and drain the water

3. All the ingredients are ready

4. Pat the cucumber with a knife and cut into large pieces

5. Use a garlic press to press the garlic into minced garlic, pour it into Xinhe June Fresh Super Soy Sauce

6. Add vinegar, sesame oil, sugar, salt, etc. and mix well to form a sauce. If you like spicy, you can also add red oil, which is more delicious. I have children in my family, so I didn’t add chili.

7. Pour the seasoning on the vegetables and mix well and serve

Tips:
It is best to soak the fungus with warm water, soak for about 2 hours.
When frying peanuts, when you hear one after another, the peanuts are almost ready. At this time, the peanuts have not changed color, so please turn off the fire in time. The remaining temperature of the peanuts' own fat will fry them, and they will become crispy after cooling , If you see a discoloration, then it must be blurred.