A complete collection of practices of mustard cold salad and black fungus

The production of mustard cold fungus is very simple: the fungus is soaked and washed, blanched for 3 to 5 minutes, fished out cold water and drained. In addition, pour a flavor juice with soy sauce, balsamic vinegar, white sugar and mustard, put it in a fresh-keeping box and put it in the refrigerator 1 hour or more. Take it out and mix it with sesame oil when eating. You can cook more at a time, eat while eating, and finish it in two days.

Mustard cold fungus finished product map

Cuisine characteristics

A little mustard in the picture is definitely not enough for me and rabbits, a mustard control. At that time, considering that children were afraid of spicy food, it was not enough to double or triple the amount later. I suggest another plate of mustard and dip it directly in it.