With the arrival of summer, basically, everyone is getting more and more agitated and doesn't like hot temperatures so much, which is a big difficulty for people who often cook. The hot air in the restaurant kitchen is overwhelming, so we often cook some simple meals at this time, and cold dishes must be the first choice. It's convenient, quick and easy, and you're not afraid of the heat when you eat. There are many kinds of foods that can go with cold dishes. I think all foods that can be fried can be mixed with cold dishes, and most of them are crisp, such as cold cucumber, cold potato chips, cold carrot and so on. There is also a cold dish that I often cook, that is, cold fungus, which looks good, tastes crisp and tastes great in summer.

However, some people will ignore some small details when making cold fungus. Cold fungus always feels half cooked, not burnt and tasteless. In some cases, the taste will be strange. Therefore, a seemingly simple dish actually has many small details. If you want to mix cold dishes with fungus, you must master the necessary seasonings, and you can't miss a step when cooking. Most people make mistakes. No wonder black fungus is not delicious. Today, it is not difficult to share with you how to mix cold fungus correctly. Take a quick look. Essential food: Auricularia auricula, garlic cloves, shallots, millet spicy, soy sauce, vinegar, vegetable oil, sesame oil (other materials such as cucumber, onion and carrot can also be added. , which looks more colorful)

Soak black fungus in warm water first, and soak it in summer or soon. After soaking, remove the roots of auricularia auricula and wash them several times. There is a lot of residue in fungus to prevent discomfort when eating. Then deal with other hot pot side dishes, if not, do the following process. Add some tap water to the pot. After boiling, pour the fungus into the pot and drain it for a long time. After blanching, put the auricularia auricula in cold water. If the cold water is too cold, blanch other foods. (This is very important. This is a small detail that can't be ignored. Many people blanch the fungus to make it cold, but it's actually cold. It's wrong to do that, which will lead to the black fungus eating half-baked. After doing this, the black fungus will taste more crisp and delicious. Don't forget! )

Then cut the millet spicy and garlic cloves into garlic paste, and cut the shallots into chopped green onion. Then pour all the dishes into the pot before it's too cold, sprinkle some sugar, add some edible salt, vinegar and soy sauce, then put the millet spicy and garlic paste in, oil the other pot, pour the oil on the millet spicy and garlic paste, it will cultivate the fragrance and sweetness, and finally add some sesame oil, mix well and sprinkle some onion segments. The prepared cold fungus tastes delicious. You don't need to add Jiang Shui to make cold fungus. Many people probably add some water inertia force. If black fungus tastes fragrant, it is wrong to do so, and there will be some peculiar smell. Don't release Jiang Shui! )

It's easy to prepare cold fungus. Remember to put it in the pot after soaking. This kind of black fungus is not only cooked and eaten, but also sterilized, making it more comfortable to eat. The key step is to be too cold after soaking, and many people will forget it. The conclusion is that auricularia auricula is a kind of semi-cooked, non-brittle and difficult to swallow. Friends who like cold dishes will try it and eat more fungus.