How to cook black fungus

Fungus is a food ingredient with relatively high nutritional value, especially black fungus, which has a good detoxification effect. After entering the intestines, it has an adsorption effect and can eliminate some toxins from the body. In addition, fungus is also rich in trace elements. Eating some of it properly is good for the body. Usually, many people like to eat cold fungus. Let us learn how to make cold fungus.

How to cook black fungus

Ingredients: A handful of dried black fungus, 5 stalks of coriander, half a head of garlic, half a red pepper, half a yellow pepper, 1 tablespoon (15ml) of white vinegar, 1 tablespoon (15ml) of aged vinegar, 1/2 teaspoon (3g) of salt, 1 teaspoon (5g) of sugar, 1/4 teaspoon (1g) of chicken essence, 1 teaspoon (5ml) of chili oil, 1/4 teaspoon (1ml) of sesame oil

Method 1) Soak the fungus in appropriate amount of warm water and sprinkle a little starch to help clean it. After the fungus is softened, wash it thoroughly. 2) Pour clean water into the pot and heat it over high heat until boiling. Add the fungus and blanch it for 3 minutes. Remove from the pot, rinse with cold water and drain. 3) Tear the fungus into small pieces. Wash and cut the coriander into 2cm long pieces. Remove the stems and seeds of the red and yellow peppers, wash them, and cut them into 4cm long strips. Peel the garlic and mash it into garlic paste using a garlic press. 4) Pour the black fungus, coriander, red and yellow pepper shreds, and minced garlic into a large bowl, add white vinegar, aged vinegar, salt, sugar, chicken essence, chili oil, and sesame oil, and stir well. Super wordy: **The latest discovery is that Chen Shijia’s vinegar tastes good, I recommend everyone to try it. **If the dried black fungus is pressed into small rectangular pieces, half a piece will be enough.

Method 2

Ingredients: loofah, fungus, salt, oil, garlic juice, sugar, sesame oil, a little vinegar. Method: 1. Cut the tender loofah into strips (if you cannot blanch it immediately after cutting, soak it in cold water first to prevent it from turning black), and slice the soaked fungus. 2. Put a small amount of salt and oil in boiling water, blanch the loofah first, take it out and soak it in cold water, then blanch the fungus, also put it in cold water to cool, control the water, then mix it with garlic juice, salt, sugar, sesame oil, and a little vinegar and it is ready to eat. It tastes better if it is cooled in the refrigerator!

Method 3

Ingredients: 1 clove of minced garlic, 3 chopped fresh red peppers, 1 cup of soaked and shredded black fungus, 1 piece of celery shredded, 3/4 cup of carrot shredded, 3-4 tablespoons of cucumber shreds, 1 shallot (I used shredded onion instead, and put it in cold water after cutting to remove the spicy taste.), 2 scallions shredded, 1 tablespoon of peanut brittle, 1 teaspoon of cooked sesame seeds, 1 teaspoon of sugar, 2 tablespoons of lemon juice, 2 tablespoons of light soy sauce, some cilantro for garnish. Method: 1. Chop the garlic and chili, add sugar, lemon juice and light soy sauce to make the seasoning. 2. Put the shredded black fungus, celery, carrot, cucumber and onion in a bowl, add 1 liter of seasoning and mix well. Add shallot slices, peanut crisps, and cooked sesame seeds, mix well, and garnish with coriander. This dish is very spicy because it uses the small red peppers I bought at a Vietnamese store. It made me break out in sweat.

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