Post-holiday vegetables: fungus mixed with fruit vinegar
Overview
After nearly a week of feasting at the Spring Festival party, I have returned to my intense work rhythm after going to work. A few fat-free dishes can also help lighten the burden on my stomach. Black fungus is the first choice for clearing fat. The preparation is very simple. The refreshing fruit vinegar replaces the vinegar used in cold dishes in the past. It has a unique flavor and a faint apple taste.
Tags
- cold dishes
- home cooking
- old man
- dinner with friends
- spring recipes
- summer recipes
- autumn recipes
- winter recipes
- dinner
- replenishing both qi and blood
- radiation protection
- longevity
- anti-wrinkle
- apple cider vinegar
- bitter chrysanthemum
- colorful pepper
- dried red chili pepper
- garlic
- light soy sauce
- soaked autumn fungus
- sugar
- zanthoxylum bungeanum
- salt
- small tomatoes
Ingredients
Steps
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After the water boils, pour in the soaked fungus, blanch it for about a minute, then remove and drain the water.
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Soak the washed chrysanthemums in cold water and set aside.
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Cut the Xiaoxi Honghang into small tooth shapes and cut the colored pepper into large pieces.
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Pour light soy sauce and salt into the blanched fungus, add sugar and mix well.
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After the oil in the pan is hot, add Sichuan peppercorns, garlic slices and dry red pepper, and fry until the garlic slices turn yellow.
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Pour the fried oil from the previous step into the fungus.
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Add the cherry tomatoes and bell peppers.
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Pour in the fruit vinegar and mix thoroughly.
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Finally, take the bitter chrysanthemum out of the cold water, put it on the fungus, stir it gently, and you can eat it.
