Boil the oil from the pot, add the pepper and pepper and fry them together for fragrance. Finally, pour all the fungus, onion and green pepper into the bowl. One of them is easy to taste. Another key point is to grasp and mix by hand. This was learned from an old chef. He said that using the temperature of the human body to mix vegetables will make the juice and vegetables better blend together. Add a proper amount of salt, monosodium glutamate, balsamic vinegar and soy sauce, pour in the fried oil and mix well, then serve on a plate.
Cut the onion into shreds or rings, remove the roots of the soaked fungus, tear it into small pieces, blanch it in exothermic water, and then put it into a pot after cooling. The produced fungus tastes crisp and sweet, and is suitable for cold salad. Purple onion is spicy and suitable for cold salad and ingredients, and yellow onion is between white onion and purple onion, so people who like spicy food can choose purple onion, while those who don't eat spicy food can choose white onion. Take a clean container, drain the auricularia auricula, put it in the container, add onion and shred it, add two spoonfuls of chili soy oil, add two spoonfuls of rice vinegar, add a proper amount of sesame oil and a little chicken essence, and mix all the ingredients evenly, or put it in the refrigerator for a while before eating. Shredding pepper, cutting coriander, adding into auricularia auricula, adding salt, chicken essence, monosodium glutamate, white sugar, soy sauce, oil consumption, aged vinegar, sesame oil, mustard oil if you like, and finally mixing well! Onion, ginger and garlic foam, then add shredded onion, pepper rings and coriander segments, and make soaked auricularia auricula 150g, half a green pepper, half a green pepper, pepper 1 teaspoon and 2 dried peppers; Salt 1g, soy sauce 1 tsp, vinegar 1b tsp, oil 1 tsp. Start seasoning.