How to make fungus mustard cold dish

Many people like to eat a few cold dishes, whether they are dining in a hotel or at home, especially some classic cold dishes, which they never get tired of. For example, cold-mixed black fungus is a very good choice. Some people also like to put mustard in the black fungus. The preparation of wood ear and mustard cold dish is also very simple, but the wood ear must be soaked well, and not for too long. It needs to be boiled in boiling water for a short while, and never eat it raw.

The soaking of black fungus may seem simple, but it actually involves a lot of knowledge. If you want to eat fungus with excellent taste, texture and nutrition, you must master the following four points:

1. For the soaking of black fungus, it is best to soak it in water at 15-25℃ for about ten hours. The black fungus can absorb enough water and return to its physical state when it was growing.

2. If you are really in a hurry, choose to soak it in warm water. However, such water temperature (especially hot water) will kill the active substances in the black fungus tissue. The black fungus tissue cannot recover normally, the gelatinous tissue cannot extend, and the taste is not good.

3. The soaking time in suitable water temperature should not be too short or too long. If the time is too short, it will not absorb enough water and the gelatinous tissue cannot be restored. If the time is too long, the components and gelatinous substances in the fruiting body will precipitate, the tissue will become soft, the nutrients will be lost, and the taste will deteriorate.

4. To save trouble, you can soak more black fungus at one time, enough for four or five times. After soaking, put them in fresh-keeping bags, tie the bags tightly, and store them in the refrigerator at 4°C. You can take them out whenever you want to eat them.

Ingredients

Black fungus (dried) 50g

Methods/Steps

1. Soak the black fungus in cold water in advance, check the root part and clean it.

2. Boil water in a pot, put the black fungus in, blanch it, remove it and cool it immediately (drain the water and put it in the refrigerator)

3. Drain the black fungus, cut the red pepper into thin strips, cut the coriander into sections, and put them in a bowl.

4. Take a small bowl, pour in some soy sauce and sesame oil

5. Add a little mustard, stir well, and pour the juice on the black fungus.

Precautions

1. Soak black fungus in cold water for more than 8 hours.

2. The blanching time does not need to be too long, about 1 minute is enough.

3. Cool the fungus immediately after taking it out to make it more crispy. If you have time, you can also refrigerate it. It will be crisper when you eat it again!

4. Use the right amount of wasabi. If you eat too much, you will cry.

Black fungus is a famous wild delicacy that can be eaten, used as medicine and tonic. It has been on the tables of ordinary Chinese people for a long time and has the reputation of "meat among vegetarians". It is known as the "black treasure of Chinese cuisine" in the world.

1. It is extremely rich in iron. Eating black fungus regularly can prevent and treat iron deficiency anemia, nourish blood and keep your skin young, making it rosy and radiant.

2. Contains vitamin K, which can maintain the normal level of coagulation factors in the body and prevent bleeding.

3. The gelatin in fungus can absorb and concentrate the dust and impurities remaining in the human digestive system and excrete them out of the body, thereby playing a role in clearing the stomach and intestines.

4. It also has a relatively significant dissolving function for endogenous foreign bodies such as gallstones and kidney stones.

5. It helps digest fiber substances and can dissolve and melt indigestible foreign matter such as hair, husks, wood residues, sand, metal chips, etc. that are accidentally eaten. Therefore, it is an indispensable health food for mining, chemical and textile workers.