The fungus cannot be eaten cold and raw.

Boil water on the pot rack; blanch the fungus; the fungus can then be cold, but not raw, you need to take in properly.

Cold black fungus

There are still a lot of black fungus in the house, you have to eat it quickly, or put it too long it is not good. Today, a plate of cold fungus it, hot and sour appetizer rice. New Year's festivals or guests dinner to a plate of cold black fungus, guaranteed to be popular, hot and sour appetizer and digestion.

Raw materials: dried black fungus, millet pepper, cilantro, garlic, ginger, cooked white sesame seeds, salt, soy sauce, vinegar, oyster sauce, sesame oil, vinegar oil.

Practice steps:

Step 1, black fungus soaked a few hours in advance, it is best to change the water in the middle a few times.

Step 2, ginger, garlic, chili and cilantro washed and cut.

Step 3: Take a bowl and make the sauce. Add ginger, garlic and chili pepper first and add a small half spoon of salt.

Step 4: 3 spoons of soy sauce.

Step 5: 3 tablespoons of aged vinegar.

Step 6, 1 tablespoon oyster sauce.

Step 7, 1 tbsp sesame oil

Step 8, 1 tbsp vinegar oil.

Step 9: Mix seasonings well and microwave on high for 1 minute.

Step 10: Boil a pot of water, pour in the fungus and cook for three to five minutes.

Step 11: Pass the water over cool white water for a crispier texture.

Step 12, put the fungus into a large bowl, add cilantro.

Step 13: Pour in the sauce and mix well.

Step 14: Plate and finish with a sprinkle of cooked white sesame seeds.

Tips:

In order to avoid the raw salt and soy sauce, which irritate the throat and cough, so I microwave the sauce a little while more to stimulate the flavor. If you don't have a microwave you can saute the ginger and garlic in a wok or boil a little oil and pour it over the ginger and garlic. The garcinia oil is a nice touch, the flavor is elevated and the sourness and spiciness with a touch of numbness is especially nice. Fungus soaking summer with cool water, winter can use warm water, can not use hot water, in the middle of a few more changes of water.