How do you salad fungus onions? Onion fungus salad

The function of this dish is to cleanse blood vessels.

1.Soak the black fungus in advance and wash it, and then boil the glue out of the nest under cold water. It's very soft, and it has beauty benefits. Fish out the nest.

2 handfuls of onions washed and shredded.

3. Put oil in the nest and stir-fry millet pepper and a spoonful of bean paste, turn off the heat. Add a spoonful of light soy sauce, a spoonful of cold soy sauce, a spoonful of vinegar, and a teaspoon of sugar.

4. Finally, pour the onion and black fungus into the prepared nest and mix it. In this way, there is residual temperature in the nest, which is easy to absorb the flavor and easy to mix evenly.

Soak the fungus, wash, boil water, blanch the fungus, blanch the water for too long, take out the blanched fungus, and immediately put it into cold water to cool, so that the fungus tastes good, after the cold water river, take out the fungus to control the water, wash the onion, shredd, crush the garlic, chop the chili, put the fungus and the shredded onion, garlic, and chili pepper in turn, light soy sauce, vinegar, salt, cooked sesame seeds, sesame oil, oil, and mix it can be put on the plate.

1. Put the soaked fungus into boiling water and boil for one minute, remove it and pour it into cold water, and put it in a glass bowl after the fungus is cool.

2. Put the shredded onion into a glass bowl.

3. Then add the minced fresh ginger and the appropriate amount of shredded green onion.

4. Pour a little oil into the pot and cook.

5. Pour a little white vinegar into the bowl and pour the cooked oil on the plate.

6. Add red pepper oil, Sichuan pepper oil, sesame oil, mustard oil, white vinegar, salt, monosodium glutamate, chicken essence, stir well (you can also add some sliced pickled peppers).

7. Finally, put a few sprigs of coriander on top of the mixed cold vegetables.

Soak the fungus, then put it in a pot and cook it, take it out to cool, cut the onion into shreds, then put it together with the fungus, and then put the condiments and mix well.

Chilled onion fungus main ingredients: dried fungus, onion.

Excipients: light soy sauce, sugar, aged vinegar, salt, sesame oil, Hangzhou pepper rings, minced garlic, white sesame seeds, minced coriander.

Preparation of cold onion fungus:

1. Put the dried fungus into a clean bowl and wash the dust off the dried fungus. After washing, soak the fungus in cool water at room temperature, and the soaking time should be at least half an hour.

2. After half an hour, remove the pedicle of the root of the soaked fungus, and then put it into a large basin to clean it.

3. Wash the onion, cut it into shredded onions and put it in a bowl for later use.

4. Prepare a clean pot, pour half a pot of water into the pot and bring to a boil, wait for the water to boil, put the soaked fungus into the pot for blanching, and then put a small amount of edible salt into the pot and stir well. Blanch for about two to three minutes, take out the cold water, control the moisture, and set aside.

5. In addition, pour an appropriate amount of cooking oil into the pot and bring to a boil, and pour the hot oil into a bowl of minced garlic, ginger and millet chili after the oil temperature rises.

6. Add the chopped onion to the fungus, pour in an appropriate amount of white vinegar, sesame oil, light soy sauce, edible salt and a little white sugar, and stir well with chopsticks.

7. Pour in the boiled sauce and mix evenly to put it on a plate.

Ingredients: fungus (30 grams).

Excipients: chili pepper (2 pieces), blended oil (appropriate amount), garlic (appropriate amount), coriander (appropriate amount), Sichuan pepper (appropriate amount), light soy sauce (appropriate amount), chicken essence (appropriate amount), balsamic vinegar (appropriate amount), salt (appropriate amount).

1. Prepare the ingredients to be used. Soak the fungus in advance, soak the dried fungus in cold water for 1 2 hours, and tear it into small flowers. Peel the garlic and chop it into minced garlic.

2. Chop the coriander and pepper into small pieces. Pour water into the pot and heat over high heat until boiling, add the fungus and blanch for 3 minutes. Remove from supercooled water and drain.

3. Serve in a bowl of juice. Mash the garlic into a puree, chop the chives and dried chili peppers, put them in a bowl and pour hot pepper oil (pepper oil is to take a few peppercorns and put them in an appropriate amount of oil, heat them over low heat and slowly fry them to produce the fragrance, take out the peppercorns, and the oil becomes pepper oil), add an appropriate amount of vinegar, light soy sauce, salt, monosodium glutamate, sesame oil, sugar, and mix into juice for later use.

4. Pour the pepper oil into the bowl juice while it is hot. Stir well to form a juice. Drain the fungus and add the coriander segments. Pour in the sauce and mix evenly.

Tip: Don't ignore the process of oil boiling, the flavor of the seasoning will be more fragrant after oil boiling.

Nutritional value: According to modern scientific analysis, each 100 grams of fungus contains 11 grams of water, proteins, fat, carbohydrates, 7 grams of cellulose, 185 mg of iron, 375 mg of calcium, and 201 mg of phosphorus. In addition, it also contains vitamin B, vitamin C, and carotene. Therefore, fungus is a nutritious, delicious non-staple food, and has good medical and medicinal effects.

Onion tossed with fungus is a refreshing, tasty, and nutritious side dish. It has the benefits of anti-cancer, anti-cardiovascular and cerebrovascular diseases, anti-aging, blood nourishment, blood circulation and stasis.

Ingredients: 1 onion, green pepper, red pepper, fungus, sesame oil, rice vinegar, light soy sauce, chicken essence, sugar, salt Method 1, onion wash and shred, green and red pepper wash and shred.

2. Boil water in a pot and blanch the fungus to cool.

3. Blanch the onion and set aside.

4. Put all the ingredients in a bowl, add a little salt and sugar and marinate for a while.

5. Add 2 tablespoons of chili soy sauce, then add 2 tablespoons of rice vinegar, then add an appropriate amount of sesame oil, add a little chicken essence, mix all the ingredients evenly, or put it in the refrigerator for a while before eating.

Chilled onion fungus.

Ingredients: Ingredients: Appropriate amount of dried fungus, appropriate amount of onion.

Excipients: appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of aged vinegar, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of water, appropriate amount of Hangzhou pepper rings, appropriate amount of minced garlic, appropriate amount of white sesame seeds, appropriate amount of minced coriander.

Method: 1. Add the dried fungus and soak for two hours, and wash the onion with running water and cut it into shreds.

2. Put the onion in a bowl, add light soy sauce, sugar, vinegar, salt, sesame oil, and boil the fungus for two minutes, then cool with ice water.

3. Drain the fungus and add it to the bowl, heat the oil, add the green peppercorns, prepare the Hangzhou pepper rings, minced garlic, white sesame seeds, and pour the pepper oil.

4. After the fragrance is released, put it in a bowl, add the chopped coriander, and stir well.

It's a success! If you don't eat coriander, you can choose by yourself!

Ingredients: 500 grams of fungus, 1 onion.

Excipients: 1 tablespoon sesame oil, 1 tablespoon sesame seeds, 2 grams of salt, 1 tablespoon of vinegar, 1 gram of chicken essence.

1. After soaking, tear the fungus into small pieces, wash it with water and set aside.

2. Cut the onion into thin strips, and cut the green and red peppers into shreds for later use.

3. Boil water in a pot, blanch the fungus after the water boils, and set aside.

4. Put the fungus, onion, green pepper and red pepper in a bowl, add salt and marinate for about 5 minutes.

5. After marinating, add vinegar, chicken essence and sesame oil, stir well, sprinkle an appropriate amount of sesame seeds and use.

Ingredients: a handful of fungus; half an onion; coriander to taste;

Excipients: 1/2 tablespoon of salt; 1 tablespoon of soy sauce; 1 tablespoon of white vinegar; a pinch of five-spice powder; a pinch of sugar;

1.A handful of fungus soaked with water, I used an hour to soak it, this should be determined according to the degree of dehydration of their fungus, as long as you pinch it by hand, soft and soft, but don't soak it overnight, it will be toxic.

2.Mix the sauce first and let it blend well. Half a spoon of salt, a spoonful of extremely fresh taste, 1 spoon of white vinegar, 1 spoon of sugar, a little chicken essence, a little five-spice powder, stir well, and set aside.

3.Cut the onion into thin strips, soak it in cold water for 2 minutes, rinse twice to control the moisture, and remove some of the spicy ingredients.

4.Bring water to a boil, blanch the fungus, boil for 1 minute, take a shower in cold water and put it in a basin with the onion (if the fungus is too big, you can cut it slightly).

Clean the coriander, cut into pieces and put in the onion fungus. Heat the pan and bring the oil to a boil until smoking. Pour hot oil on the ingredients, stir quickly, then pour in the sauce and stir well to serve.

6.Finished product.

Ingredients: 50 grams of fungus, 50 grams of bell pepper, 1 2 onions, 1 tablespoon of sesame oil, 2 grams of salt, 2 grams of sugar, 1 tablespoon of Sichuan pepper oil, 1 tablespoon of soy sauce, 2 cloves of garlic.

1. Remove the skin of the onion and wash it, soak the fungus, wash and drain it;

2. Cut the washed onion into small pieces and marinate in an appropriate amount of salt for 10 minutes;

3. After the fungus is ready, blanch it in boiling water for 1 minute, remove and drain the water;

4. Cut the garlic into cubes and shred the bell pepper;

5. Put the blanched fungus, onion and garlic and shredded bell pepper into a pot, add salt, chicken powder, sesame oil, pepper oil and sugar;

6. Finally, stir well and serve.

Ingredients: fungus, onion, sugar, chili oil, sesame oil, vinegar, light soy sauce, chicken powder.

1. Soak the fungus and clean it, remove the skin of the onion, and wash it.

2. Cut the onion into thin strips. Slightly finely chopped and marinated, some are easier to absorb the flavor.

3. Mix a bowl of juice in a clean small bowl, 2 spoons of light soy sauce, 3 spoons of balsamic vinegar, 1 spoon of sugar, an appropriate amount of chili oil, a little sesame oil, 1 teaspoon of chicken broth mix, mix and stir evenly and melt.

4. Prepare to blanch the fungus, put the fungus in a bowl, and soak in hot water for three minutes.

5. Drain the moisture, add the finely chopped onion shreds, and then pour in the mixed bowl juice. Stir well with chopsticks.

6. After stirring well, put it on a plate and serve.

Ingredients: onion, soaked fungus, coriander, chili, 1 teaspoon of sesame oil, appropriate amount of salt, 1 tablespoon of light soy sauce, 2 tablespoons of vinegar, a little sugar, appropriate amount of garlic.

1. Prepare the ingredients first, the fungus needs to be soaked in advance, and if time permits, it is best to soak it in cold water, so that the fungus soaked out tastes crisp and refreshing.

2. Shred the onion, cut the coriander into sections, and shred the red pepper for later use.

3. Blanch the soaked fungus with water, boil the water into the fungus, boil it and quickly remove it 4. Put the blanched fungus into cold water and soak it.

5. Pour light soy sauce, vinegar, salt, sugar, minced garlic and sesame oil into a bowl and mix into garlic juice 6. Put all the ingredients into a slightly larger basin, pour in the adjusted garlic juice 7, mix well with chopsticks, taste the salty taste, and then put it on a plate.

Ingredients: 50 grams of fungus; 50 grams of bell pepper; 1 onion 2 excipients: 1 tablespoon of sesame oil; table salt 2 grams; 2 grams of sugar; 1 tablespoon peppercorn oil; 1 tablespoon of soy sauce; 2 cloves of garlic Specific steps:

1. Prepare the ingredients: remove the skin of the onion and wash it, soak the fungus, wash and drain.

2. Cut the washed onion into small pieces and marinate in an appropriate amount of salt for 10 minutes;

3. After the fungus is ready, blanch it in boiling water for 1 minute, remove and drain the water;

4. Cut the garlic into cubes and shred the bell pepper;

5. Put the blanched fungus, onion and garlic and shredded bell pepper into a pot, add salt, chicken powder, sesame oil, pepper oil and sugar;

6. A few drops of soy sauce to make it fresh, stir a little sesame oil well.

I think the fresh white fungus cold salad is okay, the black fungus is fresh but it's not good-looking, and the cold bamboo shoots may be more delicious! What do you think! Boss.

1.Black fungus soaking. Shred the onion. Blanch the two in boiling water, drain and let cool.

2.Add minced garlic, sesame oil, chicken essence, balsamic vinegar and salt, mix well, and wait until the flavor is absorbed before eating. Simple, right.

Side dish "Cold onion fungus".

I think it's soaked in the fungus. Cut Yang Chong again and add seasoning. That's it!

It's hot water. Retune.

Ingredient breakdown.

Appropriate amount of fungus as the main ingredient.

half an onion; 1 millet pepper for auxiliary ingredients.

Sugar to taste. A few drops of soy sauce to taste salt.

1 tablespoon balsamic vinegar.

Appropriate amount of sesame oil. Steps to make onion mixed with fungus.

The fungus is soaked and blanched.

Cut or tear slices at will.

Onions. Put the fungus and onion in a pot, cut the millet pepper and pour the oil.

After pouring hot oil, add sugar, salt, soy sauce, balsamic vinegar, and then pour some sesame oil and mix well and put on a plate.

Kitchen utensils used: Cooking pots.

Onion mixed with fungus is a home-cooked dish on the table of Chinese families, and it belongs to the cold salad category in terms of production technology.

150g of fungus, half an onion, half a green and red pepper, 1 teaspoon of Sichuan pepper, and 2 dried chilies.

1g salt, 1 teaspoon light soy sauce, 1b tablespoon vinegar, 1 tablespoon oil.

How to make it: Method 1: 1. After soaking the fungus in water, select the impurities and set aside.

2. Wash the green onion and cut it into shreds;

3. Add the black fungus to the onion plate, add an appropriate amount of personal favorite seasoning, mix well, add a little minced garlic and eat.

Method 2: 1. Wash the onion and green and red peppers and cut them into shreds; Blanch the fungus in boiling water;

2. Mix salt, light soy sauce and vinegar well;

3. Chop the dried chili peppers, put them in a spoon with the peppercorns, add oil, and put them on the fire until the pepper is fragrant;

4. Stir the fungus, onion, green and red pepper and the second part of the seasoning sauce well, pour in the fragrant oil, and turn evenly!

Method 3: Prepare all the ingredients.

Peel and shred the onion, wash and shred the green and red peppers.

Wash the fungus and blanch it in boiling water for later use.

Blanch the onion for a while, remove it and set aside.

Put all the ingredients in a bowl and add salt.

Add the chili soy sauce.

Add the rice vinegar. Add the sugar.

Add a pinch of chicken bouillon.

Add sesame oil in it.

Mix all of them well.

Black fungus nutrition.

The black fungus has a sweet and flat taste, and returns to the spleen, lungs, liver, and large intestine meridians. It is mainly used for the treatment of qi deficiency and blood deficiency, lung deficiency and cough, hemoptysis, hemorrhoidal bleeding, women's leakage, menstrual irregularities, bruises, etc. Black fungus parasitizes on different rotten wood or substrates, and the components contained are different from those of pharmacological effects.

Generally speaking, black fungus mainly contains protein, fat, lecithin, sphingomyelin, a variety of vitamins, as well as calcium, phosphorus, iron and other inorganic components, with anti-coagulation, anti-thrombosis, promote immune function, regulate blood lipids, anti-atherosclerosis, hypoglycemia, delay aging, anti-ulcer, antifungal and other wide range of pharmacological effects. Black fungus is also known as "the meat of vegetarians" and "the king of vegetarians" by nutritionists.

The gum in the fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, so as to play the role of clearing the stomach and cleansing the intestines. At the same time, it also has the function of helping to digest fibrous substances, and has a dissolving and calcining effect on indigestible hair, chaff, wood residue, sand, metal chips and other foreign substances that are inadvertently eaten, so it is an indispensable health food for mining, chemical and textile workers. It also has a significant resolution function for endogenous foreign bodies such as gallstones and kidney stones.

Black fungus can reduce blood clots, prevent the occurrence of thrombosis and other diseases, and have the effect of preventing and treating atherosclerosis and coronary heart disease.