Prepare a proper amount of tremella, soak the fungus in water first, then cut off the yellow part in the middle, tear the tremella into pieces, remove the hard bottom on the fungus, clean it all in water, boil the water in the pot, and put the tremella and fungus in it for 30 seconds. It's time to boil the pot and pass the cold water again. Then peel the garlic and cut it into powder, cut the millet into rings, cut the shallots into chopped green onions, and cut the parsley into sections for later use.

First, dry the water in tremella and auricularia, then stir the minced garlic, millet pepper, chopped green onion, coriander, salt, sugar, balsamic vinegar, sesame oil and pepper oil evenly, and then pour them into a plate to serve.

Tips

First: soak tremella and auricularia auricula in water until soft, then remove the hard bottom in the middle, boil it in hot water for 30 seconds, then take it out and soak it in cold water (if you buy fresh tremella, you don't need to soak it in water).

Second: you can put minced garlic, millet pepper, chopped green onion, coriander, salt, sugar, balsamic vinegar, pepper oil and sesame oil in a small bowl and mix them evenly, then pour them on tremella and auricularia. You can also put the ingredients in the bowl of tremella and auricularia in turn, depending on your personal preferences.

The above is the practice of cold white fungus.