Cold Dressed White Fungus

The prepared ingredients are as shown in the picture.

Rinse the white fungus and black fungus, place them in a large bowl filled with clean water, and add a spoonful of white vinegar.

Spoon of flour.

Let it soak for about 10 minutes.

Add oil to the pan, then pour in the washed peanuts and stir-fry until cooked.

Serve onto a plate and set aside for your own use.

After washing the cucumber clean, crush it a few times with a knife and cut it into small sections for later use.

Clean the soaked white fungus, cut off the bottom, tear it into small pieces, and squeeze out the water.

Put boiling water into the pot, then add the wood ear mushrooms with the roots removed and blanch for about 2 minutes.

Then add the white fungus and continue to boil for another minute.

Lift it out and soak it in ice water.

Squeeze out the water again and put it into the mixing bowl.

Add cucumbers, minced garlic, chopped green onions, and dried red chili pieces.

Add 1 teaspoon of salt.

Half a tablespoon of sugar.

Sprinkle a handful of white sesame seeds on top.

Heat oil in the pan.

Pour over it.

Add 1 tablespoon of June Fresh Light Salt Kelp Soy Sauce.

Pingshao follows the natural original flavor of aromatic ester vinegar.

Add cilantro and peanuts and mix well.

Pour into the plate.

Give me a close-up shot, want a bite?

Finished product image.