Summer Must-have Cold and Crispy Black Fungus

Summer Must-have Cold and Crispy Black Fungus

by jijiqucho (From Sina Weibo.)

4.7 (1)
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.

Ingredients

Summer Must-have Cold and Crispy Black Fungus

1. Prepare all materials.

Summer Must-have Cold and Crispy Black Fungus recipe

2. Wash the dry fungus with cold water and soak it. I use small ear fungus, so each one is not too big, you can just tear it open with your hands.

Summer Must-have Cold and Crispy Black Fungus recipe

3. Mince garlic, millet pepper and coriander into small pieces.

Summer Must-have Cold and Crispy Black Fungus recipe

4. Boil the water in the pot, and blanch the fungus with boiling water (that is, put it in the boiling water and boil it, take it out immediately in 2 minutes). Take it out and drain it in cold water and place it on a plate.

Summer Must-have Cold and Crispy Black Fungus recipe

5. Make the cold sauce, mix Zhongjing pepper oil, Zhongjing original mushroom sauce, sesame oil, garlic froth, sugar, light soy sauce, balsamic vinegar, and salt into a flavored sauce. (If you don’t have pepper oil, you can just use the pepper oil to drizzle on the fungus)

Summer Must-have Cold and Crispy Black Fungus recipe

6. Drizzle the sauce on top of the cold fungus, add millet pepper, coriander and sesame, and mix into a dish.

Summer Must-have Cold and Crispy Black Fungus recipe

7. Take the chopsticks, take a bite, and have a completely crisp taste.

Summer Must-have Cold and Crispy Black Fungus recipe

Tips:

1 Before soaking the fungus, it is best to scrub with your hands four or five times before soaking, otherwise it is easy to soak the dirty water in together.
2 The water for soaking the fungus must be cold water, and the cooked fungus must also be used in cold water. The cooking time is 2 minutes, so that the fungus will be crisp.
3 If you don’t have pepper oil, you can just pour the pepper oil on the fungus.

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