Mid Autumn Festival snack -- cold agaric with mustard

Mid Autumn Festival snack -- cold agaric with mustard

Introduction:

"On the night of the Mid Autumn Festival, we always eat all kinds of snacks, fruits and moon cakes, and begin to enjoy the moon and talk about home affairs. But recently, the glycemic index of the elderly at home is a little high, so maybe many snacks and moon cakes can't be eaten, so we want to make some delicious snacks to make them happy. Here's how to make this kind of mustard cold mixed fungus. It tastes good and is going to be a snack on the evening of the Mid Autumn Festival. Nutritional value: Auricularia auricula contains protein, fat, polysaccharide, calcium, phosphorus, iron and other elements, as well as carotene, vitamin B1, vitamin B2, niacin and other nutrients, as well as phospholipids, sterols and other nutrients. Auricularia auricula is rich in nutrition, known as the "crown of bacteria". In every 100 grams of Auricularia auricula, 93% water, 0.5 grams of protein and 7 grams of carbohydrate can provide 104.7 kilojoules of heat

Production steps:

Step 1: soak Auricularia auricula in water for 30 minutes, rinse it with water after swelling.

Step 2: cut the cleaned fungus into silk.

Step 3: bring the water to a boil and bring the fungus to a boil for 1 minute.

Step 4: take out the Auricularia auricula and soak it in cold water for 5 minutes. Drain the water from the Auricularia auricula, pour in a spoonful of yishutang sesame oil and sesame oil, and refrigerate for 1-2 hours or overnight.

Step 5: put the sushi soy sauce and mustard into the taste bowl, and then add the fungus to the mustard soy sauce.

Materials required:

Dried agaric: 80g

Sesame oil: 1 tbsp

Sesame oil: 7-8 drops

Sushi sauce: 1 tbsp

Mustard: moderate

Note: if you don't like mustard, you can directly add sugar, vinegar, salt, chicken essence, sesame oil and stir it directly.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: Vanilla