Vinegar peanuts mixed with fungus

Overview

Fungus (English: agaric), mainly grown in China and Japan. In China, most of them are Northeastern fungus and Qinling fungus. Fungus can be wild or artificially cultivated. The seed body is ear-shaped, leaf-shaped or cup-shaped, thin, with wavy edges, 3-10 cm wide and about 2 mm thick. It is fixed to the substrate with a short lateral stalk or a narrow attachment part. The color is dark brown, the texture is soft and gelatinous, thin and elastic, translucent when wet, and shrinks into brittle and hard keratin similar to leather when dry. It tastes delicious, can be vegetarian or meaty, and is rich in nutrients. Fungus is sweet in taste and neutral in nature, and has many medicinal effects. It can replenish qi and strengthen the body, has the effect of activating blood circulation, and can prevent and treat iron deficiency anemia, etc. It can nourish blood and keep the skin rosy and radiant, can clear the stomach and lubricate the intestines, and is also helpful for patients with high blood pressure.

Tags

• cold dishes
• home cooking
• aged vinegar
• cucumber
• fungus
• peanuts
• carrot
• salt
• vegetable oil

Ingredients

Steps

1. 1 Put appropriate amount of oil in the pot, add peanuts and fry until cooked, let cool and set aside

   

2. 2 Wash and slice cucumbers and carrots

   

3. 3 Soak the fungus in advance and tear into small pieces

   

4. 4 Put an appropriate amount of water in the pot and bring to a boil, add the fungus and blanch it

   

5. 5 After blanching, rinse with cold water. Do the same with the carrots

   

6. 6 Add appropriate amount of vinegar to the cooled peanuts and marinate for 10 minutes

   

7. 7 Pour fungus, carrots and cucumber into a large bowl

   

8. 8 Pour in the pickled peanuts

   

9. 9 Add appropriate amount of salt to taste and mix well

   

10. 10 Finished product