Summer Must-have Cold and Crispy Black Fungus
by jijiqucho (From Sina Weibo.)
Favorite
Difficulty
Easy
Time
10m
Serving
3
In summer, everyone wants to eat something simple, tasty and appetizing, so cold dishes are also the most common food on the summer table. Among them, black fungus is our common home-cooked dish. Because of its delicious taste and rich protein content, it is known as "the meat of the vegetarian", and it also contains a lot of carbohydrates, fat, cellulose, iron, calcium, Effective nutrients such as phosphorus, carotene, vitamins B1, B2 and C. The most important thing is that it also contains colloid which is very attractive. It can collect dust and impurities remaining in people's digestive system and excrete it from the body. Of course, its anticoagulant effect cannot be ignored. It is precisely its anti-platelet aggregation and lower blood coagulation effect, so it can reduce blood clots and prevent thrombosis. It is very beneficial to delay the occurrence and development of arteriosclerosis in middle-aged people, not only for coronary heart disease. , It also has a better prevention and health care effect on other cardiovascular and cerebrovascular diseases and arteriosclerosis. In normal times, you can add some red dates, longans, etc. to boil together to replenish blood and blood. You can also stir-fry with meat and vegetables, and it can be used as a cold salad in the summer season. Therefore, this cold and crispy fungus has become a home-cooked dish in my family in summer.
However, if the fungus is used as a cold dish in summer, it is best to use cold water. The soaked taste is crispy and refreshing, and it is also easy to store. Hot water makes fungus a little faster, but the taste is soft and sticky, not easy to preserve. If it is not urgently needed, it is generally necessary to soak it half a day or a day in advance. It can be stored in the refrigerator if it is hot and you can change the water as many times as possible. However, it is easy for everyone to overlook one point. When soaking the fungus, it is best to scrub the fungus four or five times before soaking, otherwise it is easy to soak the dirty water in together.
The cold dressing is crispy and black fungus. This seems to be a simple cold dish, but if you want to taste it refreshing, you should pay attention to the two cool and one short. It is to soak in cold water, and drain the cold water to shorten the cooking time. The taste of the fungus will be crispy. In the seasoning, the pepper oil I used, you don’t have pepper oil on your hands, you can use the pepper fried oil to drizzle on the fungus, or you can buy this pepper oil online.
However, if the fungus is used as a cold dish in summer, it is best to use cold water. The soaked taste is crispy and refreshing, and it is also easy to store. Hot water makes fungus a little faster, but the taste is soft and sticky, not easy to preserve. If it is not urgently needed, it is generally necessary to soak it half a day or a day in advance. It can be stored in the refrigerator if it is hot and you can change the water as many times as possible. However, it is easy for everyone to overlook one point. When soaking the fungus, it is best to scrub the fungus four or five times before soaking, otherwise it is easy to soak the dirty water in together.
The cold dressing is crispy and black fungus. This seems to be a simple cold dish, but if you want to taste it refreshing, you should pay attention to the two cool and one short. It is to soak in cold water, and drain the cold water to shorten the cooking time. The taste of the fungus will be crispy. In the seasoning, the pepper oil I used, you don’t have pepper oil on your hands, you can use the pepper fried oil to drizzle on the fungus, or you can buy this pepper oil online.
