Warm Mixed Fungus Kelp Shreds
1.
The ingredients are ready,
2.
Soak autumn fungus with warm water
3.
Use a cutting knife to cut the flowers of the carrots.
4.
Wash the kelp shreds and cut into small pieces. Remove the roots of the mung bean sprouts to control water.
5.
Shred carrots and red and green peppers
6.
In a pot, boil hot water, add some salt, and add the shredded kelp
7.
Step 77 of warm mixing fungus kelp shreds. Then add the soaked black fungus, boil it to control the water, and place it in a bowl.
8.
Then add the right amount of arowana oil in the hot water pot, add carrots and green and red peppers
9.
Next, put in bean sprouts, quickly pass the water, control the water, and place it in a bowl.
10.
Add light soy sauce, vinegar, sugar and chicken powder
11.
Add a little more salt
12.
Set up another oil pan, add oil,
13.
Add minced garlic and chili powder, fry out the red oil,
14.
Finally, pour it on the kelp fungus and mix evenly
15.
I don't need to sprinkle sesame seeds, it's too fragrant, let's start.
Tips:
It’s cold, so it’s better to eat warm dishes at the end.
2. I used the blended oil, which contains sesame oil and peanut oil, so I don’t need to sprinkle sesame seeds. It is very fragrant.
3. You can choose the ingredients according to your choice. If you don't like spicy ones, you don't need to put green and red pepper shreds and fried red oil, you can directly heat the mixed oil, which is easier.
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