Chinese Food
Low fat and good taste mixed with dried fragrance
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I want to make some low-fat dishes after the festival to balance the rhythm of big fish and meat during the festival. But I don't like it too light and too cumbersome. I just saw that the cold mixed fungus made by others looks refreshing. I want to add something to make the taste more layered. My fungus and coriander mixed with dried parsley were born.
Cooking ingredients
Cooking Steps
Step1:Put the dried fungus into the boiling water pot and cook for 3 minutes. Then wash it in cold water. Filter the dried water for standby. Put the dried fungus into the pot and scald it (the dried fungus can be eaten directly to make it more sanitary) and filter it for standby. Wash the parsley and cut it.
Step2:Mix the sauce - 1 tsp of delicious soy sauce, 1 tsp of spicy shrimp, 1 tsp of sesame paste, 1 tsp of chili sauce (you can add or reduce the spicy degree by yourself. The spicy shrimp is a little spicy). 1 / 3 of sugar and 610 drops of sesame oil. Mix them all together.
Step3:Pour the mixed sauce on the vegetable
Step4:It's sauce. Mix well and sprinkle with red pepper
Cooking tips:When the fungus is cooked, it needs cold water to make it crisper. When the water is fragrant and dried, it needs to be filtered and dried. The sauce can be better wrapped without being diluted by water. There are skills in making delicious dishes.
