Recipe Calorie: 3806.5 (kcal)

Main Ingredients

Ginkgo Fungus Moderate

Roasted Bamboo Moderate

Methods/Steps

Main Ingredients: dry roasted bamboo in some hot water to soak away, ginkgo fungus in a bowl of cool water to soak away. Bean curd soaking slower, to go earlier to soak open, silver ear is faster.

Yellow cinnamon cut into rhombus shape in the basin standby, not too much, mainly and yellowish bamboo and silver fungus with, look better and refreshing.

Celery needs to be made separately, wash the celery and remove the leaves. Cut the stalks into segments and put them in hot water to blanch them, leaving them aside. Or just put it in to the mix as well.

Cut the onion and garlic into minced, the more minced the better, the flavor is easy to release. Chili oil can be purchased or made by yourself, you can use any type of chili oil according to preference. Keep the other side ingredients on the side and set aside.

Break the silver fungus into pieces, soak the bean curd bamboo cut into strips and cucumber, celery together, and use chopsticks, these ingredients can be evenly mixed.

Put the green onion and garlic in, put in a little soy sauce, more vinegar, chili oil according to their own taste, and put salt and sesame oil, monosodium glutamate can be.

Put in the good auxiliary ingredients and the main ingredients, use chopsticks to mix evenly. After stirring, taste the flavor, if it is not good, then put in the appropriate auxiliary ingredients, to achieve satisfactory results, stop stirring and put in the auxiliary ingredients.

Put the mixed cold fungus bamboo into the plate, and Road some soup. You can also put it in the refrigerator to freeze it, and eat it in the summer with a better taste.