Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus

by Windy snow

4.6 (1)
Favorite

Difficulty

Easy

Time

20m

Serving

2

Nearly a week has passed since the Spring Festival party. After going to work, I regained my tense working rhythm. A few fat-free dishes can also help the stomach to relieve some of the burden.
Black fungus is the first choice for fat removal. The method is very simple. The refreshing fruit vinegar replaces the vinegar of the cold salad. It has a special flavor and a faint apple flavor. "

Ingredients

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus

1. After the water is boiled, pour the soaked fungus in, blanch for about one minute, then remove and drain the water.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

2. Soak the washed bitter chrysanthemum in a container with cold water for later use.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

3. Cut Xiaoxi Honghang into small teeth, and cut the colored pepper into large pieces.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

4. Pour light soy sauce and salt into the blanched fungus, add sugar and mix well.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

5. When the oil is hot in the pan, add the pepper, garlic slices and dried red pepper, and fry until the garlic slices turn yellow.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

6. Pour the fried oil in the previous step into the fungus.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

7. Pour in small tomatoes and bell peppers.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

8. Pour in fruit vinegar and mix well.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

9. Finally, remove the bitter chrysanthemum from the cold water, put it on the fungus and stir gently, then you can eat it.

Vegetables After The Holiday: Fruit Vinegar Mixed with Fungus recipe

Tips:

Dry fungus is soaked in cold water for about 24 hours, so that the fungus can be fully soaked and the nutrients of the fungus will not be lost. Autumn fungus blossoms like cat ears, which are delicious.
The bitter chrysanthemum is soaked in cold water and put in at the end in order to keep the bitter chrysanthemum in the cold dish with a bright green and crispy feeling. If it is put too early, the bitter chrysanthemum will not be so crispy after mixing.

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