Soak in ice water after blanching, so that the taste of auricularia auricula is more crisp and cool. Put it in the refrigerator for 1-2 hours or overnight to make the auricularia taste crisper.

Ingredients: 500g fresh auricularia auricula.

Seasoning: Japanese soy sauce, mustard and ice water.

Practice:

1, fresh fungus, Japanese soy sauce and mustard are ready. Soak auricularia auricula in clear water for 30 minutes, and then rinse it with clear water. Cut the washed auricularia into shreds.

2. Boil the pot with water, and blanch the agaric shreds 1 min. Soak shredded auricularia auricula in ice water for 5 minutes after supercooling the river.

3. Drain the shredded auricularia auricula and put it in the refrigerator for cold storage 1-2 hours or overnight. Put the Japanese soy sauce and mustard into a taste bowl, and the shredded fungus can be used to eat mustard soy sauce.