Wood Ear Mushroom Salad Recipes
During my food journey, I came across a super refreshing summer salad - Wood Ear Mushroom Salad . It is as light as the wind and as crisp as summer rain, instantly awakening the taste buds! Today, let us reveal the secrets of this delicacy together!
Why I love this recipe:
Wood Ear Mushroom Salad is a refreshing and nutritious dish. As far as I know, as early as in ancient times, wood ear was widely used in various cooking due to its unique taste and rich nutritional value. Wood Ear Mushroom Salad has become a common dish on people's tables due to its simple and quick preparation method and sweet and sour taste.
00Ingredients Needed and Substitutions
Ingredients Needed and Substitutions:
Dried black fungus: the main ingredient, provides taste and fiber.
Coriander, red pepper, garlic and other side dishes: enhance flavor, add spicy and fragrant taste.
Seasoning:
Salt, light soy sauce, balsamic vinegar, and chili oil: increase flavor and season the dish.
Alternatives:
Cilantro: You can use chives or cilantro instead.
Red pepper: You can use chili powder or chili sauce instead.
Light soy sauce: can be replaced with soy sauce or soy sauce clear sauce.
Balsamic vinegar: You can use rice vinegar or apple cider vinegar instead.
Pepper oil: can be replaced with chili oil or sesame oil.
Is Fungus Healthy?
Fungus is a healthy food, rich in dietary fiber, protein, vitamins and various minerals, such as calcium, iron, phosphorus, etc. These nutrients have many benefits for the body. Fungus can enhance the body's resistance, promote metabolism, help intestinal peristalsis, and improve constipation.
However, there are some things to note when eating black fungus, such as the soaking time should not be too long to avoid the production of harmful substances; and black fungus is best cooked before eating, especially for those with weak spleen and stomach, they should be more cautious when eating it to avoid affecting digestion.
Tips for Success
Soaking black fungus: Dried black fungus needs to be soaked in advance to ensure that it is completely softened and has no hard core. It is recommended to use warm water to soak it for about 30 minutes.
Clean thoroughly: After soaking, the fungus should be thoroughly cleaned to remove impurities and sand.
Blanching: When blanching the fungus, add a little salt and oil, which can both preserve the color and enhance the flavor. The blanching time should not be too long, about 1-2 minutes is enough.
Seasoning combination: Mix salt, light soy sauce, balsamic vinegar, pepper oil and minced garlic into a sauce, paying attention to the harmonious proportions to highlight the sour, spicy and spicy flavor.
Cool and mix well: After the fungus has cooled, mix it thoroughly with the seasoning sauce and put it in the refrigerator for a while for a better taste.
INGREDIENTS
Main Ingredients
-
·50g Dried Fungus
Accessories
-
·30g coriander
-
·25g Red pepper
-
·20g garlic
Seasonings
-
·5g Salt
-
·1 tablespoon Light Soy Sauce
-
·1 tablespoon Balsamic Vinegar
-
·5ml Sichuan pepper oil
COOKING STEP
Step 1
Soak the black fungus: Take an appropriate amount of dry black fungus, place it in a container, add enough water to soak it until the black fungus is completely stretched and softened and fully absorbs water.
Step 2
Cut the ingredients: wash the coriander and cut it into small pieces, wash the red pepper and cut it into small pieces, chop the garlic into minced garlic, and set them aside for later use.
Step 3
Blanch the fungus: Pour an appropriate amount of hot water into the pot, add a teaspoon of salt and stir well. Then pour the soaked fungus into the pot and cook for 5 minutes until it is cooked through.
Step 4
Cool and drain: Take out the cooked fungus quickly, soak it in cold water for a while, then take it out and drain the water. This will make the fungus taste crisper.
Step 5
Prepare the sauce: Add half a teaspoon of salt, one tablespoon of light soy sauce and one tablespoon of balsamic vinegar to a bowl in turn, stir well to allow the salt to fully dissolve and the seasonings to blend.
Step 6
Mix and stir: Put the chopped red pepper and minced garlic into a sauce bowl, then add the black fungus that has been rinsed with cold water, and stir thoroughly to evenly coat the black fungus with the sauce.
Step 7
Season and serve at the end: Add 5 ml of Sichuan pepper oil to the bowl to enhance the flavor, then pour in the coriander and continue to stir evenly, finally put the mixed fungus into a clean bowl.
Serving Suggestions
Recommended pairing:
Main course: Wood Ear Mushroom Salad with white rice or whole wheat bread, simple but delicious.
Hot dishes: Eating it with hot braised pork or steamed fish can balance the taste and the transition from hot to cold is very comfortable.
Soup: After eating the Wood Ear Mushroom Salad , have a bowl of light vegetable soup, which is refreshing and refreshing.
Serving Suggestions:
Eat in moderation: Although wood ear mushrooms are healthy and delicious, you should also be careful to eat in moderation and avoid excessive intake.
Ready to eat: Wood Ear Mushroom Salad is best eaten right after it is made to retain its crisp texture and fresh seasoning.
Personalized seasoning: According to personal taste, you can increase or decrease the ratio of chili and pepper oil to adjust the taste to suit you best.
FAQs:
REVIEWS
