1, prepare black fungus, mustard, soy sauce, vinegar and other materials for later use;

2. Soak the auricularia auricula in water;

3. Soak the soaked auricularia auricula in hot water, take it out, drain it and put it on a plate;

4. Add mustard and soy sauce to a small bowl, add some mature vinegar according to everyone's taste, and then stir evenly with chopsticks;

5, Auricularia can be juiced and eaten.

Auricularia auricula (Auricularia auricula) mainly grows in China and Japan. Most of China is auricularia auricula and auricularia auricula in Qinling Mountains. There are two kinds of auricularia auricula: wild and cultivated. Solid seeds are spike-shaped, leaf-shaped or cup-shaped, thin and wavy, with a width of 3- 10 cm and a thickness of about 2 mm, and are fixed on the substrate with lateral short stalks or narrow attachments.

Dark brown in color, soft and gelatinous in texture, thin and elastic, translucent when wet, and shrinking into brittle and hard keratin similar to leather when dry. It tastes delicious, but it can be vegetarian and nutritious.

Auricularia auricula is sweet, flat and has many medicinal effects. It can benefit qi, strengthen body, promote blood circulation, and prevent and treat iron deficiency anemia. It can nourish blood and nourish skin, make skin ruddy and shiny, dredge intestines and stomach, and also help patients with hypertension.

reference data

Baidu Encyclopedia-Wasabi