Pickled Pepper Fungus

Name: Pickled Pepper Fungus
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 two Dried fungus; 1/2 root Soaked radish; A paragraph Green onions; 1 bag (according to the amount of fungus) Pickled Wild Sansho; 1/2 root Cucumber; bowl Old brine

by Yuxin Xinxin

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This is the most common dish on the Sichuan table. Hot and sour is his characteristic. His sourness comes from the old salt water that every family in Sichuan has. (That's the water for pickles) How hot is her? Spicy from millet is very refreshing and appetizing, it is the most suitable for summer. "

Ingredients

2 two Dried Fungus
1/2 root Soaked Radish
A paragraph Green Onions
1 bag (according to the amount of fungus) Pickled Wild Sansho
1/2 root Cucumber
bowl Old Brine

Pickled Pepper Fungus

1. Wash the dried fungus repeatedly after soaking. This must be cleaned.

2. Cut the pickled radish into diced scallions and shreds.

3. Prepare the spicy millet, this one comes in a small bag, one bag will do.

4. Tear the fungus into small pieces by hand. Put it in the soup bowl and put old salt water. Soak radish, shredded green onions, and finally pour in the millet spicy soup. Put the plastic wrap in the refrigerator and chill for one hour.

5. Cut the cucumber into thin slices with an oblique edge before eating.

6. Put the refrigerated fungus on top, and the Kuaishou side dishes are ready. The method is very simple, and the fungus is especially crisp and tender.