Sea Mushroom Salad
1.
Prepare all ingredients.
2.
Soak the sea fungus in water for 1 hour in advance.
3.
Wash the carrots and cut into shreds.
4.
Wash the coriander and cut it into small pieces.
5.
Peel the garlic, chop finely and put it in a small bowl.
6.
Pour water into the pot, boil the soaked sea fungus and carrots to blanch the water.
7.
The blanched sea mushroom shredded carrot shreds are directly taken into cold water and rinsed.
8.
Remove and drain the water.
9.
Add light soy sauce, balsamic vinegar, sugar and salt to the garlic bowl.
10.
In another pot, add oil to heat and sauté the peppers.
11.
Stir the chili oil into the garlic while it is hot.
12.
Drain the dried sea mushroom shreds into a bowl, add coriander, and top with chili garlic oil.
Tips:
The soaking time of sea fungus can be adjusted according to your own taste. If you like the crisper ones, you can shorten the soaking time.