Health benefits
Fungus: nourish blood, protect teeth, protect bones
Zanthoxylum bungeanum: mild
White sugar: low in protein
Ingredients
Fungus ( 50 ) | Cilantro ( 3 pcs ) |
Garlic ( 4 pcs ) | Millet Spicy ( 8 pcs ) |
Light soy sauce ( 2 spoons ) | Oyster sauce ( 1 spoon ) | White sesame seeds ( 1 spoon ) | Zanthoxylum bungeanum ( 2 spoons ) |
Vinegar ( 1 spoon ) | White sugar ( 1 spoon ) |
How to make cold fungus
1. Prepare ingredients: fungus (soak in advance), coriander, millet pepper, garlic
2.After the water boils, add the fungus and cook for 2 minutes
3.After the fungus has passed through the cold river, drain the water and set aside for later use
4. Heat the pot over low heat and sauté the peppercorn oil to release the aroma
5.Pour hot oil on the chili, garlic, and sesame seeds (if you don’t have Sichuan peppercorns, you can put sesame oil directly, but the taste will be better if you sauté the Sichuan peppercorns oil, and the whole house will be filled with fragrance.)
6. Prepare the sauce: light soy sauce, oyster sauce, vinegar, sugar, a little salt, stir well
7.Put the sauce into the fungus and add some coriander
8.Stir evenly
9.The crispy cold fungus is ready
10.Can be kept in the refrigerator Finally, the taste will be richer
Tips
It doesn’t take long to cook the fungus, just a minute or two is enough.
The fungus must be passed through a cold river, so that the taste will be crisper.
The seasonings in the recipe can be adjusted according to your own taste.
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