Shredded Cabbage with Fungus in Cold Dressing
1.
Shred the fungus, shred the Chinese cabbage stalks, chop the garlic, chop the chives and coriander, put in a small bowl, put garlic and 1 tbsp Lee Kum Kee oyster sauce, 1 tbsp Zhenjiang vinegar, 1 tbsp sugar , 1 tbsp scallion, 1/2 tsp pepper powder, 1 tsp sesame oil, 1 tsp chili oil, 1 tsp homemade scallion oil, mix thoroughly;
2.
Boil water in a pot, add 1 tsp of refined salt, add a little salt to make the ingredients taste a little bit in the water, add 1/2 tbsp of vegetable oil to make the ingredients brighter, pour shredded cabbage, blanch until broken, because cabbage is better than fungus Clean, blanch the cabbage first;
3.
Pick up the filtered water and soak it in cold boiled water with ice cubes until it is completely cold, then pick up the filtered water;
4.
Bring the water to a boil, pour the fungus wire, and blanch it until cooked, because the fungus is a little tougher and can be blanched for a longer time;
5.
Then pick it up and put it in the water that has been soaked in the cabbage just now, add some ice cubes, and pick up the filtered water after the fungus is cool;
6.
Mix the two ingredients, pour in about 60% of the adjusted juice, taste, if the juice is not enough, add it again, if it is enough, there is no need to waste it, you can make another dish, plus chopped chives and chopped coriander, all Stir well and serve.
Tips:
1. The combination of seasonings can be organized according to personal taste. Some friends like vinegar and sesame sauce, etc., which are also very good;
2. Put the blanched ingredients into cold boiled water and ice, and you won't eat raw water.
