Cold Dressed Wood Ear Mushrooms with Cucumber and Vermicelli

Name: Cold Dressed Wood Ear Mushrooms with Cucumber and Vermicelli
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cold Dishes
Ingredients: 1 piece Cucumber; 10 pieces black fungus; a handful fans; a small handful Roasted peanuts; to taste Ginger; to taste Garlic clove; 3 pieces Little rice grains; a little white sesame; a pinch white sugar; to taste Edible oil; to taste Salt; to taste Oil consumption; to taste dark soy sauce; to taste light soy sauce; to taste Vinegar

Black wood ears, salted cucumber, and slippery vermicelli bring three distinct textures to one bowl, bound by a garlicky, mildly spicy dressing.

45 minNewHard Cold Dishes Mix Sweet & Sour

Instructions

1
Prepare the ingredients: cucumber, wood ear mushrooms, and vermicelli.
2
Soak the vermicelli in boiling water and set aside.
3
Soak the wood ear mushrooms in boiling water and set aside.
4
Cut the cucumber in half.
5
Cut the cucumber and marinate it with salt for ten minutes.
6
Soak the wood ear mushrooms for twenty minutes, clean them thoroughly, and set aside.
7
Put the soaked wood ear mushrooms into the pot and boil for three minutes, then take them out.
8
Put the soaked wood ear mushrooms and vermicelli together with the pickled cucumbers into a large bowl.
9
Chop the ginger, minced garlic, and millet into a bowl, then add salt, millet, sugar, and a little white sesame, and set aside.
10
Heat oil in the pan, and when the oil is hot, pour it into the bowl with garlic cloves.
11
Then add an appropriate amount of soy sauce, vinegar, light soy sauce, and oyster sauce.
12
Pour the seasonings from the 11 steps into the bowl of vermicelli, then add a few cooked peanuts and mix well (if you like it spicy, add some chili oil).
13
Place the mixed cold dish onto a plate; the finished product is sour, sweet, salty, and savory.