Cold mixed Chinese cabbage with fungus

Cold mixed Chinese cabbage with fungus

Introduction:

"It's a nutritious and delicious cold dish, and the raw materials can be easily obtained. In fact, it's better to marinate the black fungus and the vegetable heart separately, and then mix them with soy sauce and white vinegar. Because the taste time of Chinese cabbage is different from that of black fungus. Chinese fungus tastes fast, but Chinese cabbage tastes slow. It's better to marinate Chinese cabbage for a while more than Chinese fungus, so that it tastes the same. But if you are not particular about people, then marinate together is also good, mainly to save some trouble, ha ha. "

Production steps:

Materials required:

Auricularia auricula: right amount

Cabbage heart: right amount

Carrot: right amount

Garlic: right amount

Scallion: right amount

Sugar: right amount

Salt: right amount

Soy sauce: moderate

White vinegar: right amount

Sesame oil: appropriate amount

matters needing attention:

Production difficulty: simple

Process: mixing

Production time: half an hour

Taste: sour and salty