Autumn fungus, appropriate amount of chives, less than 3 to 4 garlic cloves, 1 tablespoon of pickled pepper, light soy sauce, olive oil, Sichuan peppercorns

How to prepare cold fungus

Step 1

Appropriate amount of autumn fungus, soak in cold water for more than half an hour

Step 2

Wash it, put it into boiling water, and cook for 2-3 minutes. Immediately after cooking, put it into cold water. You can run it twice.

Step 3

Garlic cloves: 3-4 cloves, cut into minced garlic, chives: cut into small pieces, soak in chili peppers (or small red peppers): Sometimes there are no small red peppers at home. You can also use pickled chili peppers, which are not as spicy as small red peppers and taste great. Scoop a tablespoon of pickled chilies and chop finely.

Step 4

Put minced garlic, minced chives and pickled peppers into a bowl, add an appropriate amount of sugar, a little light soy sauce, balsamic vinegar, do not add salt, and pickled peppers It's very salty.

Step 5

1. You want the seasoning to be fragrant and shiny. We need a spoonful of olive oil and an appropriate amount of pepper.

2 Place a sieve over the seasoning bowl in advance, put a spoonful of olive oil into the frying spoon,

3 Heat it slightly and add dozens of peppercorns, wait until the peppercorns When there are dense small bubbles around and you smell the aroma of Sichuan peppercorns, immediately turn off the heat and pour the hot oil on top of the seasonings.

Step 6

We use a frying spoon, and the amount of oil used is appropriate and controllable by ourselves; and it is easy to judge the heating condition of peppercorns. If heated intensively, the oil will be particularly fragrant. The seasoning tastes great.

Step 7

Pour the seasoning into the fungus, wear plastic gloves and stir evenly.