Preparation materials: half an onion, a handful of dried wood ear, 3 cloves of garlic, vinegar, soy sauce, coriander, salt, sugar, sesame oil, pepper, cooking oil and a large pot of ice water. (like to eat spicy can add some chili)

Making steps :

1, fungus rinse dust, and then 1 to 2 hours in advance into the cold water soaking, onion shredded, and then put into the ice water, set aside in the refrigerator freezer low-temperature chilled, garlic and cilantro chopped standby;

2, boil a pot of boiling water, and then put into a large pot of ice water, and then put into a large pot of ice water. will be soaked and cleaned fungus into the blanching 2 to 3 minutes or so, onion wire from the ice water out of the drainage, fungus hot cooked after the fish out over the ice water to cool down a little bit, drained and spare; (fungus if too large duo on a slight change cut a little)

3, to prepare a larger container or salad bowl, onion wire spread into the top of the yards on the drained black fungus, minced garlic in the black fungus on the pan with a little bit of oil to 5 into the heat, under a dozen peppercorns fried incense after fishing off the peppercorns off the fire, will be hot oil dripping in the bowl of minced garlic, fungus;

4, and then finally add salt, sugar, soy sauce, vinegar, cilantro and a little sesame oil, mix it well, then you can.

Related points and expanded content:

This coleslaw practice itself is very simple, but on the choice of ingredients and processing of some of the content is still very necessary to say, otherwise it may lead to some unexpected problems.

The choice of onion is basically a common purple and yellow-white, purple-red more spicy, yellow-white tends to sweet, depending on their own taste to choose it. I chilled the onion is to remove its too abrupt spicy, choking flavor, to achieve this removal effect either high temperature cooking, or low temperature chilled, but after blanching the onion taste is basically finished, so it is better to choose the chilled it. After chilling the shredded onion more sweet flavor, texture is also good, just that makes many people uncomfortable pungent disappeared.

Cutting the onion will be tears is also a very disturbing thing, we can cut the onion before using a sharp knife diagonally from the onion root beard near a section of the insertion, and then rotate the knife to cut the onion root core part of the whole dug out, so that when you cut the onion will not be easy to tears.

The fungus is best dried, first of all, fresh fungus contains relatively more porphyrins, which may trigger phototoxic dermatitis if consumed in large quantities or if the skin itself is sensitive (although the probability of this is very low). Secondly, fresh fungus and soaked fungus are not easy to store, it is easy to be contaminated by some harmful bacteria, such as Aspergillus flavus, Pseudomonas coccineus and so on (the metabolism of these bacteria are very dangerous, cooking can kill the bacteria, but does not guarantee to remove their metabolism of toxins), so it is still to buy dried fungus to eat now soaked more appropriate.

The best way to soak the fungus is in cold water, so that a slow soak of 1 to 2 hours will allow the fungus to fully stretch out (preferably not more than 4 hours) and return to its optimal flavor state. However, if you need to soak the fungus quickly in case of emergency, you can take a box with a sealed lid, add the dried fungus, warm water, a tsp of sugar and flour, cover the box and shake the box quickly, and then stick to it for three to five minutes to basically get the fungus to develop. The sugar helps the fungus to absorb water quickly, and the flour can adsorb and hold some impurities, and then just rinse the fungus, you can carry out the cooking afterward.