White ear, also known as snow ear, originated from the Tongjiang River in Sichuan, and was later distributed in Zhejiang, Fujian, Jiangsu, Hunan and other places in China. The nutritional value of white fungus is very high, and it is a high-grade nourishing tonic that can improve the detoxification ability of the liver and play a role in liver protection.
Ingredients: 75 g dried white fungus, 25 g carrots, 1/2 cucumber, 2 tsp minced garlic
Seasoning: 2 dried chili peppers, a few peppercorns, 2 tbsp balsamic vinegar, 1 tsp salt, 1/2 tsp sesame oil, 1 tbsp salad oil
1. Soak the dried white fungus in cool water, remove the hard core, and tear it into small flowers.
2. Wash the carrots and cucumbers separately and cut into small diamond-shaped slices; cut the dried peppers into short knots.
3. Heat the wok, heat the salad oil, add the peppercorns and fry them, then add the minced garlic and dried chilies until crispy and then remove from the heat to make the garlic chili oil.
4. Place the white fungus, carrot slices and cucumber slices in a small basin, add salt and mix well, marinate for 5 minutes and decant the juice.
5. Add balsamic vinegar, sesame oil and garlic chili oil, mix well and serve.
Love Tips
(1) Dried peppers should be fried until they are crispy, but also to ensure that the color is red and bright, so the oil temperature should not be too hot, so as not to be fried.
(2) Raw materials should be salted for a while to remove moisture.
Selected from the book "Mushroom Color", all rights reserved.