When mixing the juice, it will feel very scattered at first, and it will not blend like something that is broken, but it will be thick and delicate after a few times of stirring, so that the juice can be evenly hung on the dish, so that the appearance and taste are the best. Therefore, you must never put the seasoning directly into the dish, because the sesame sauce will never mix, so you must mix it well into a sticky juice before adding it to the dish.
Cold tremella is easy to learn. Tremella fuciformis has the functions of invigorating spleen, appetizing, invigorating qi, clearing intestine, nourishing yin and moistening lung, while Auricularia fuciformis has the functions of nourishing blood, nourishing stomach, moistening lung and moistening intestine. Black and white is a classic collocation.
Cold tremella
List of ingredients:
200g of soaked tremella/80g of cucumber slices/20g of chopped green onion/5g of chopped coriander/millet pepper ring10g/5 cut halves of lime/3g of sugar/soy sauce.
15ml/mature vinegar15ml/sesame oil10ml/salt.
Step 1: Tear the soaked tremella into small pieces and cook for 5 minutes. Mix vinegar, soy sauce, salt, sugar, sesame oil and red pepper rings to make a sauce. Add the dried tremella into a big basin, and add enough cold water. Be sure to cover the dried tremella. The amount of water should be more than 3 cm. Because the dried tremella expands greatly after soaking, it needs a lot of water, so the amount of cold water should be a lot. Soak the dried tremella for at least 4 hours, so as to soften the tremella, remove the yellow pedicle, remove impurities and wash it several times, and tear it into small flowers.
Step 2: Pick up the cooked tremella, soak it in ice water, drain off the excess water, add coriander, chopped green onion, lime, cucumber slices and sauce, and mix well. A very simple and delicious cold tremella is ready.