How to cook cold fungus vegetables? How to make fungus salad delicious

1.Soak the fungus in warm water, wash and remove the roots, tear it into small pieces for later use. Wash the onion and green pepper and shred and set aside.

2.Mash the garlic, chop the shallots and dried chilies, pour the chili oil into a bowl, add an appropriate amount of vinegar, soy sauce, salt, monosodium glutamate, sesame oil, sugar, and mix into juice for later use.

3.The soaked fungus and green peppers are actually edible. If you are not used to it, you can soak it in water for later use.

4.Put the fungus, onion and green pepper in a large container, drizzle with the prepared sauce and mix well.

1.First, wash the saxifrage and remove the leaves.

2.Bring the soup pot to a boil with water and add the water from the black fungus.

3.Put the dried water of the blanched saxifrage in a bowl and add 3g of salt.

4.Add minced garlic.

5.Add chili oil.

6.Add a scoop of rice vinegar.

7.Add a spoonful of soy sauce and stir to combine.

Fungus is a common green leafy vegetable in summer, many people like to call it Luokui, the leaves are thick and soft, the leaves are elastic to the touch, the taste is smooth and tender, the shape is similar to the fungus, because of its name fungus. When we eat fungus vegetables, they are mainly young leaves, young stems, and young leaves, which are nutritious, delicious and delicious. There are various cooking methods for fungus dishes, such as stir-frying, boiling soup, and cold salad, no matter which cooking method, the taste is very tender.

Fungus dishes have become a frequent visitor on my dining table, used to make the first hors d'oeuvres is excellent, cold fungus vegetables, the method is simple and convenient, many friends like to eat, but when they do it themselves, it is always not good, the color is yellow and soft, it tastes like noodles, the taste is not good, today the detailed practice of cold fungus vegetables, share with everyone, simple and delicious, the color of the fungus vegetables made is green, the taste is smooth and delicious, the more you eat, the more you want to eat.

Oil poured garlic fungus vegetables].

Ingredients: 1 handful of fungus, 1 head of garlic, 3 red peppers, 1 tablespoon of sesame paste, 1 tablespoon of rice vinegar, 2 tablespoons of light soy sauce, a pinch of salt, 20 grams of vegetable oil.

Production process]:

Step 1: Remove the old roots of the fungus, clean them, soak them in lightly salted water for five minutes, remove and drain the water.

Step 2: Prepare the ingredients, ingredients and prepare them to save a bit of a rush.

Step 3: Pour cold water into a wok, add 2 drops of vegetable oil, a pinch of salt, and bring to a boil. Drip a little vegetable oil and salt to keep the color of the fungus green, and the taste is also fragrant.

Step 4: Put the cleaned fungus vegetables into boiling water, blanch for 20 seconds and then remove them.

Step 5: Soak in cold water and drain.

Step 6: Take a sauce bowl and mix it with light soy sauce, balsamic vinegar and sesame sauce to make a sauce.

Step 7: After peeling the garlic, clean it, use a garlic puller to make minced garlic, and cut the dried chili pepper into small pieces for later use.

Step 8: Pinch the cooled fungus and put it on a plate for later use.

Step 9: Pour the mixed sauce over the fungus.

<>Step 11: Pour an appropriate amount of vegetable oil into the wok, cook until it is 80% hot, and then pour it on the minced garlic on the plate.

Step 12: The oily garlic fungus is ready, fragrant, refreshing and appetizing.

Tips: 1. When blanching the fungus, add a little vegetable oil and salt to keep the color green and not yellow.

2. The time of blanching the fungus should not be too long, 20 seconds is the best, and the longest should not exceed 30 seconds.

3. If you can't eat spicy, you can not put chili peppers, only put minced garlic, and the spicy garlic has been removed after the oil is splashed, and it doesn't taste spicy.

First prepare fresh fungus, blanch it in a pot and take it out for later use, then add pepper, five-spice powder, salt, chicken powder, light soy sauce, oyster sauce, balsamic vinegar, and chili noodles to the fungus and stir well, drizzle with hot oil, sprinkle with coriander and serve.

First of all, we will soak the fungus, then put it in water and blanch it, take it out for about 5 minutes, put it in a bowl and add an appropriate amount of sweet, sour salt, add minced garlic and chili oil and stir well, it is super delicious.

First soak the fungus in cold water, then put it in a pot to blanch, wash and drain, take a clean small bowl, put millet spicy, garlic, vinegar, sesame oil, sugar, coriander, stir well, and then pour it into the fungus and mix well, after a period of time, the cold fungus is ready.

Steps to prepare fungus mixed vegetables:

fungus, salt, flour, garlic, green and red peppers, coriander, balsamic vinegar, light soy sauce, sugar, sesame oil, mushroom paste, peanuts.

First, put the fungus into a container with a lid, and then put in a spoonful of salt, which has the effect of disinfection and sterilization. Then put in a spoonful of flour, the flour has the effect of absorbing the dust of the fungus skin, then put in boiling water, stir well, and then cover the lid and simmer for ten minutes.

Then flatten the garlic and chop it into minced garlic, cut the green and red pepper into chili rings, and put it in a bowl. Wash the parsley and cut into small pieces for later use. Drizzle hot oil into a bowl of minced garlic to stimulate the fragrance, then add balsamic vinegar, light soy sauce, a spoonful of sugar, half a spoon of salt, sesame oil, and a spoonful of mushroom paste, stir well and set aside.

After the fungus is soaked, it is cleaned in clean water, and then the old roots in the fungus are removed. Then put it in boiling water and blanch it for 10 seconds. Cool slightly and squeeze out the water.

Add the seasoned sauce, stir well, add the fried peanuts and coriander, stir well and serve.

It has the characteristics of refreshing and palatable, rich in nutrients, and is especially suitable for summer consumption.

Each 100 grams of black fungus contains 185 mg of iron, which is 20 times higher than spinach with the highest iron content in green leafy vegetables, and about 7 times higher than pig liver with the highest iron content in animal foods.

Soak and wash the fungus, blanch it, and adjust the cold sauce: two spoons of vinegar, soy sauce, a spoonful of sugar, sesame oil, pepper oil, chili oil, a little salt, chicken essence, pepper, pour on the fungus, add coriander, fried peanuts and mix well.

Steps of cold black fungus silk:

1. Put the black fungus in water, soak it in cold water for 3 hours, boil the pot under water, blanch the black fungus for 1 minute, remove it and rinse it with cold water to control the moisture.

2. We cut the fungus into shreds for later use, put a small half spoon of salt in the bowl, 12 grams of Bibuqiao vinegar, sugar, chicken powder, and 20 grams of fresh soy sauce, then pour the minced garlic on top, pour hot oil, and stir the sauce evenly for later use.

3. Put the black fungus and chili pepper in the bowl, pour the juice on top, and stir well.

4. Serve on a plate and eat, crisp and refreshing cold fungus, simple and fast, good taste, suitable for cold dishes all year round, whether at home or in a restaurant, are essential.

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, and it also has a significant dissolving function for endogenous foreign bodies such as gallstones and kidney stones. The gum in the fungus can adsorb and collect the dust and impurities remaining in the human digestive system and discharge them from the body, thereby clearing the stomach and cleansing the intestines, and it also has a significant dissolving function for endogenous foreign bodies such as gallstones and kidney stones.