Tools/Materials: Soaked Auricularia auricula, Chinese cabbage heart, carrot, onion, coriander, dried Chili, soy sauce, balsamic vinegar, sugar, chicken essence, salt, sesame oil, Chili oil, oil, water, colander, spoon, basin, knife, chopping board, pot, plate and disposable gloves.

1, pick and wash the fungus, add water to the pot and bring it to a boil, put the fungus into the pot and cook it 1 min, and blanch the fungus with water.

2. Take out the fungus after blanching, put it in the prepared cold water to cool it, and then take it out and control the water to dry for later use. This step is very important. After soaking the fungus in cold water, the taste will become more crisp.

3. Clean the cleaned cabbage, then change the knife to shred, shred carrots, shred onions, clean parsley and cut them into long sections, and then put them on plates for later use.

4. Cut the dried peppers into small pieces and put them into the basin, and pour in the hot oil that burns and smokes to stimulate the fragrance of the dried peppers. Let it cool a little.

5. After the chilli oil is cooled, pour in the drained auricularia, shredded Chinese cabbage, shredded carrot, shredded onion and parsley, and then add in soy sauce, balsamic vinegar, white sugar, chicken essence, salt, sesame oil and chilli oil in turn.

6. Bring disposable gloves, and mix the fungus and side dishes with seasoning evenly. It is best to mix the cold salad by hand. The cold salad mixed by hand is more tasty and evenly mixed. Don't hurry to plate the mixed cold salad, marinate it for 10 minutes and then plate it for dinner. At this time, the fungus is particularly delicious.