Ingredients

Black fungus

500g

Seasoning

Soy Sauce: Moderate Mustard: Moderate

Step by stepClick on the steps to go to the Kitchen Mode

1It's been a week since I've had any food on the menu, so I'll start off today with a very simple one! summer gazpacho. This gazpacho can be called my family summer family dinner dishes of pre-dinner appetizer gazpacho. It seems to be an unassuming gazpacho, but when you roll your tongue with the sauce, a burst of spice passes through your tongue, along with the crunchy fungus, which gives you an unspoken sense of pleasure and instantly opens up your taste buds in the summer.

Wasabi is a very tasty seasoning, and has a strong detoxification function, can play the role of sterilization and eliminate the role of digestive system parasites, so we generally eat raw food, sushi, cold dishes, etc. often with wasabi.

For wasabi, I think a lot of pro are love and hate, like the stimulation of the spicy aroma, but also afraid of rushing through the choking tears. Previously every time I ate mustard, choking tears swore to never touch again, but next time tend to forget the oath, righteousness, really like mustard into the tongue that soul stimulating feelings.

If you like to eat mustard, and afraid of choking tears, that teach you a trick: that is, pinch the nose to eat, so you can enjoy the moment of that smooth soul stimulation, mustard is no longer choking tears.

Cold dishes focus on one is the matching of seasonings, the second is the taste of cold dishes. Cold black fungus, eat is its crunchy. Want to make crisp fungus, must master the following two tips:

1, blanched and soaked in ice water, so that the fungus taste more crisp.

2. Chill them in the refrigerator for 1-2 hours or overnight to give them a crispier texture.

Prepare fresh fungus, Japanese soy sauce and wasabi

2Soak the fungus in water for 30 minutes, then rinse with water

3Slice the cleaned fungus into julienne strips

4Bring a pot of water to a boil, and blanch the julienne strips of fungus for 1 minute

5Separate the julienne strips of fungus in a river of cold water, and then pour the julienne strips of fungus into ice water and let them soak for 5 minutes

6Drain the fungus strips. Chill in the refrigerator for 1-2 hours or overnight

7Place the Japanese soy sauce and wasabi in a flavorful bowl, and serve the shredded fungus with the wasabi soy sauce

Cooking Tips

1. If you don't have Japanese soy sauce, you can use non-sweet soy sauce instead.

2. If you don't have fresh black fungus, use dried black fungus instead.

3. Or refrigerate overnight for better flavor.

4, two days must be all eaten.