Chinese Food
Mixed black fungus with coriander
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I have a bag of black fungus at home. Every few days, I always need to soak some fungus into the food. It's one of the few ingredients that I can make up immediately after eating. Because it's easy to preserve and serve. It's hot in winter and cold in summer. We Ningbo people also like to use Auricularia when making stewed vegetables. For example, we can cook meat with Auricularia and bake bran with four happiness. We can also stew and drink Auricularia in soup. We can stew chicken soup and pig's hoof. Usually we have eaten Auricularia. There are a lot of meat. My home's cold mixed agaric has its own experience because it's made so much. The sauce is just well adjusted. It's tasty. In addition, there are many cilantro. It's very flavorful. Of course, we should make the fungus taste good. After mixing, we should wait for a while before eating.
Cooking ingredients
Cooking Steps
Step1:Early foaming of Auricularia auricul
Step2:Clean as much as possible. Tear into small piece
Step3:Wash coriander and cut into inch sections. Dice red pepper for standb
Step4:Sauce - 3 tablespoons raw sauc
Step5:3 tablespoons vinega
Step6:Sugar 1 teaspoo
Step7:Chili oil 2 tablespoon
Step8:Half spoon of sesame oi
Step9:Boil half a pot of water. Add black fungus and cook for 2 minutes. Like soft and a little more
Step10:Take it out and drain it to the bow
Step11:Add coriander and red pepper. Pour in the sauc
Step12:Mix wel
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