How to make cold fungus? What should I put in it?

If you eat too much meat, you want to eat vegetables, which is not surprising. Eat cold salad in winter to relieve boredom and appetizer. Auricularia auricula is a famous nutritional and health food. There is a saying that describes the function of auricularia auricula: "benefiting qi without hunger, light weight and strong will", which probably means that auricularia auricula has the function of enriching blood and benefiting qi, and it is not easy to get hungry after eating something rich in cellulose. Its colloid can promote intestinal peristalsis and reduce weight. Zhiqiang means that auricularia auricula has the function of increasing intelligence and strengthening brain. Cold fungus is a very common appetizer in our daily life. Cold fungus seems simple, almost everyone can cook it, but everyone's taste is very different. Many people make cold fungus, they can't mix the sauce, and they don't know whether to soak it in cold water or hot water. The produced auricularia auricula is inelastic and soft in taste, so what kind of home-cooked skills do you need to master to make delicious and crisp cold-mixed auricularia auricula? Seasoning is the most important way to make cold fungus delicious. Keep in mind three practical tips, and I will teach you the practical method of making cold fungus as soon as I learn it.

Prepare ingredients: dried fungus, coriander, millet pepper, garlic, white sesame, soy sauce, sesame oil and white vinegar.

Production process:

1, to make cold fungus, you need to choose small dried fungus, which is thick and chewy. Lean meat of large edible fungi is suitable for cooking and stewing. Choosing materials is one of the tricks of cold bacteria. Auricularia auricula is dried once and soaked in cold water for 30 minutes, which makes it taste better. If auricularia auricula is soaked in hot water, it is not easy to spread it fully, but the taste will become soft and sticky, and many nutrients will be dissolved and lost. Soaking in cold water is the second secret of cold fungus.

2. Wash the coriander and cut it into small pieces. Wash the millet pepper and garlic, cut them into small pieces and put them on a plate for later use.

3. Rinse the soaked auricularia again 1 time, boil the water in the pot, add the auricularia, cook for 1 minute and then take it out.

4. Squeeze the cooked fungus into a glass basin, and pour in coriander, millet pepper, garlic and cooked white sesame seeds.

5. Pour 2 teaspoons of sesame oil, 2 teaspoons of soy sauce and 1 teaspoon of white vinegar into the basin, stir with chopsticks and serve. Adding white vinegar can not only sterilize and inhibit bacteria, but also strengthen the stomach and prevent colds. In cold salad, seasoning is the most important, and the step of putting white vinegar in seasoning is the third move of cold fungus.