Prepare ingredients: half an onion, proper amount of black fungus, two cloves of garlic, a little spicy millet, a little coriander, a little salt, a little soy sauce, an appropriate amount of aged vinegar, an appropriate amount of sesame oil, a little sugar and a little white sesame.
Practice steps:
1. Prepare a proper amount of dried auricularia auricula and soak it in cold water in advance. It takes less than three hours to soak fungus. Auricularia auricula should not be soaked for too long. After soaking the fungus thoroughly, take off the roots and tear them into small pieces, and then wash off the impurities on the surface of the fungus with clear water.
2. Prepare half an onion, peel it, put it in a basin, add a spoonful of salt, add water without onions, and soak for five minutes. Soaking onions in light salt water can effectively remove the spicy taste of onions.
3. Take out the soaked onion and cut it into thin filaments with uniform thickness. Mash the garlic into garlic foam with the back of a knife, cut the millet into small circles, and cut the parsley into small pieces.
4. Add the right amount of water to the pot. After the water boils, put the washed auricularia into the pot, boil it for 30 seconds and then take it out. Before making cold fungus, you must blanch it and never eat it raw. Eating raw fungus is easy to cause gastrointestinal discomfort.
5. Rinse the blanched auricularia auricula with cold water several times, and then control the water to dry.
6. Put all the chopped green onion, minced garlic, spicy millet, coriander and blanched auricularia into the basin, add appropriate amount of salt, soy sauce, aged vinegar, sesame oil, a little sugar and a little white sesame seeds, and then stir evenly with chopsticks to serve. The ratio of light soy sauce to mature vinegar is 1: 1. Adding a little sugar can reduce the spicy taste of onions and improve the umami and taste of this dish.