Chinese Food
Cool and refreshing agaric
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Cooking ingredients
Cooking Steps
Step1:Soak the fungus in cold water in advance. Then cut off the root. Tear the rest into small pieces by hand and wash them again.
Step2:Cut the garlic, millet peppers and dried peppers into circles. Cut the coriander into sections of about 1.5cm to 2cm. Put the garlic, millet peppers and coriander in the same bowl for standby. Take another bowl for standby.
Step3:Heat the oil in the pot. Turn off the heat when it's about 80% hot, and pour the hot oil into the bowl of dry pepper to make chili oil.
Step4:Make the soup. Put the rice vinegar, sugar and salt in the bowl. Finally, pour in warm water and mix well. Do not leave any salt and sugar particles.
Step5:Mix the garlic, millet pepper, coriander and the mixed soup into the agaric bowl, and then serve.
Step6:I look forward to your adding WeChat official account. Let's stand up and stand up close
Cooking tips:A-auricularia and leafy vegetables are very recommended to be torn by hand. In this way, the fiber inside is not cut off artificially. It is more beneficial to eat. B-chili oil is very common. It can be used for cooking. Last week, my family made spicy chicken. There was a pile of chili in it. Later, my family used it to make chili oil and eat it. The soup in the c-seasoning is very important. The fungus itself has no taste. Everything depends on the sauce. So the salt and sugar must be fully differentiated. Otherwise, the fungus will have pimples and affect the taste. I don't put much of d-millet pepper and dry pepper. They still feel hot. It may have something to do with not eating spicy for a long time after my pregnancy. People who like spicy food can put two or three more as they like. E-dried fungus can't be eaten raw. You should wash your hair completely before eating. Many people cook it and then eat it. This kind of fungus doesn't taste good directly. There are skills in making delicious dishes.
