Start making:
1, prepare ingredients: marine petrochemical, auricularia auricula, onion, ginger and garlic.
2. Soak auricularia auricula in clear water 15-20 minutes. The foaming speed is very fast, which is 10 times larger than that without foaming. Pay attention to the need for a big bowl of hair foam. Soak seaweed in warm water or cold water for about 15 minutes (don't soak it in hot water, it will affect the taste).
There are some impurities on the sea flower, which need to be cleaned several times. Take out and drain. Seaweed and fungus only need to be soaked, not boiled! The soaked tremella is like this, a bit like kelp!
4. When making seaweed, make a sauce. Add Chili powder, Jiang Mo and garlic to the bowl. Those with white sesame seeds can put some white sesame seeds here, which tastes more fragrant.
5. Sprinkle with hot oil. Hot oil will make the seasoning give off the flavor of the ingredients themselves, and the aroma will be stronger! After pouring hot oil, add salt, vinegar and soy sauce to taste. The sauce is ready.
6. After the fungus is soaked, chop it up.
The sea stone flower hand tears open!
7. Pour the prepared sauce on it.
8. Sprinkle some chopped green onion and mix well.
9. Cold seaweed and fungus are ready! Friends who like coriander can add some coriander leaves (I don't like the taste of coriander, so I don't add it)
Conclusion: Cold salad is out of season all year round. This cold seaweed looks very simple, so pay attention to two tips! Every dish has its own unique tricks!
1. Seaweed and auricularia auricula can be eaten directly without boiling water.
2. Mix the sauce with hot oil and pour it on the Chili powder!