Production steps:
1. Wash the dust with auricularia auricula, then soak it in cold water 1 2 hours in advance, shred the onion, then put it in ice water, refrigerate it in the refrigerator at low temperature, and cut garlic and coriander into powder for later use;
2. Boil a pot of boiling water, and put the soaked and washed fungus in it for about 2 to 3 minutes. Remove the shredded onion from the ice water and drain. After the auricularia auricula is cooked, take it out and put it in ice water to cool and drain it for later use. If the fungus is too big, cut it a little. )
3. Prepare a larger container or salad bowl, put the shredded onion in it, put the drained black fungus and minced garlic on the black fungus, add a little oil to the pot and heat it to 50%. Stir-fry a dozen peppers, remove the peppers and turn off the heat. Pour the hot oil on the minced garlic and fungus in the bowl;
4. Finally, add salt, sugar, soy sauce, vinegar, coriander powder and a little sesame oil and mix well.
Related points and extended contents:
Cold salad itself is very simple, but we should talk about the selection and treatment of ingredients, otherwise it may lead to some unexpected problems.
The choice of onion is basically purple and yellow-white, purple is spicy and yellow-white is sweet. Choose according to your own taste. I refrigerated the onion just to get rid of its sudden pungent and suffocating taste. In order to achieve this removal effect, I either cook at high temperature or refrigerate at low temperature, but the taste of onions is basically finished after scalding, so I still choose to refrigerate. Iced shredded onion is sweeter and tastes good, but the spicy taste that makes many people uncomfortable disappears.
It is also annoying to shed tears when cutting onions. Before cutting the onion, we can use a sharp knife to insert it obliquely from a section near the root of the onion, and then turn the spatula to dig out the whole root core of the onion, so that tears will not flow easily when cutting the onion again.
Auricularia auricula is best dried. First of all, fresh auricularia contains relatively more porphyrin substances. If eaten in large quantities or the skin is sensitive, it may cause phototoxic dermatitis (although the probability is very low). Secondly, fresh auricularia auricula and soaked auricularia auricula are not easy to preserve and are easily polluted by some harmful bacteria, such as Aspergillus flavus and Pseudomonas cocoanum (the metabolites of these bacteria are very dangerous, and cooking can sterilize them, but it is not guaranteed to get rid of their metabolic toxins), so it is more appropriate to buy dried auricularia auricula and eat it now.
It is best to soak the auricularia auricula in cold water, so slowly soaking it 1 to 2 hours can fully stretch the auricularia auricula (preferably not more than 4 hours) and restore the best taste. But if you need to soak your hair quickly in an emergency, you can take a box with a sealed cover, add dried fungus, warm water, a spoonful of sugar and flour, cover the box and shake it quickly. After three or five minutes, the fungus was basically launched. White sugar helps auricularia auricula absorb water quickly, and flour can absorb some impurities. After that, just rinse the fungus before cooking.