Cold Dressed Wood Ear Mushrooms with Cucumber and Bean Curd Sticks

Name: Cold Dressed Wood Ear Mushrooms with Cucumber and Bean Curd Sticks
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 piece Cucumber; 50g black fungus; 100g dried bean curd sticks; to taste chopped green onions; to taste Coriander; to taste Garlic; to taste Xiaomi chili; to taste white sesame; 2 spoon light soy sauce; 3 spoon Black vinegar; 1 spoon white sugar; 3 spoon Chili powder; 1 spoon sesame oil; 1/2 tbsp Black pepper; a pinch Salt

Springy wood ears, tofu sticks, and cool cucumber come together under a sizzling garlic-chili oil dressing, a trio of textures that makes snappy, savory cold salad.

30 minNewEasy Cold Dishes Mix Fragrant Spicy

Instructions

1
Wash the cucumber, cilantro, and chopped green onions and set aside.
2
Soak the wood ear mushrooms and dried bean curd sticks, then wash and set aside.
3
Chili powder, small chili peppers, white sesame, minced garlic.
4
Cut the cucumber into pieces and set aside (you can remove some of the seeds).
5
After the water in the pot boils, add the wood ear mushrooms and dried bean curd sticks, blanch for 1 minute, then remove.
6
Put chili, minced garlic, shallots, chili powder, and sesame in the bowl, then pour hot oil over them.
7
Add a spoonful of sesame oil.
8
Two tablespoons of light soy sauce.
9
A spoonful of aged vinegar.
10
A spoon of white sugar.
11
Pepper, salt.
12
Add cilantro and chopped green onions, and mix well.
13
Pour the prepared sauce into the wood ear mushrooms, cucumber, and tofu skin, put on disposable gloves, mix evenly by hand, and plate for serving.
14
Rich in nutrients and delicious.
15
Serve on a plate.