Ingredients
Soak the fungus ( 150g ) | Coriander segments ( 30g ) |
Shredded carrots ( 5~6 roots ) | Minced garlic ( 3g ) |
Sesame oil and scallion oil ( 45g ) | Fungus juice ( 25g ) |
How to make cold fungus (not spicy)
1. Soak the black fungus in cold water until soft, drain it, and pour water into the pot., boil, add fungus, blanch, remove and set aside
2. Rinse a large portion of fungus that has been well watered, squeeze out the water, pour it into a basin, then add shredded carrots, minced garlic, coriander and fungus juice and mix well.
3.Add in the coriander segments and sesame oil and scallion oil, stir gently and mix evenly Ready to plate.
Tips
Fungus juice: 12 grams of soy sauce, 5 grams of red Zhejiang vinegar, 15 grams of oyster sauce, 5 grams of chicken juice, 2 grams of salt
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Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
