Peach Kernel Mixed Fungus

Name: Peach Kernel Mixed Fungus
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 8 Fresh walnuts; Some Fungus; 2 pcs Millet spicy; 1 tsp sesame oil; 1 tsp Rice vinegar; 1 tablespoon Sugar; a little salt; 1 tablespoon Steamed Fish Soy Sauce; a little Chicken Essence

by Daughter of heaven

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Ingredients

8 Fresh Walnuts
Some Fungus
2 pcs Millet Spicy
1 tsp Sesame Oil
1 tsp Rice Vinegar
1 tablespoon Sugar
a little Salt
1 tablespoon Steamed Fish Soy Sauce
a little Chicken Essence

Peach Kernel Mixed Fungus

1. Soak and wash the fungus in advance.

2. Peel fresh walnuts and leave white peach kernels for later use.

3. Put millet spicy slices into a bowl, pour in steamed fish soy sauce, balsamic vinegar, sugar, salt, a little chicken essence, and sesame oil and stir to make a sauce for later use.

4. Boil the fungus in a pot of boiling water, let cool and drain for later use.

5. Pour in the adjusted juice and mix well.

6. Add walnuts and mix well.

7. Finished product

8. Finished product

9. Finished product

Tips:
If there are no fresh walnuts, soak the walnuts in boiling water for about 20 minutes to peel off the brown coat. This dish has the best taste after being refrigerated.