Black and White Wood Ear Mushroom Salad with Cucumber

Name: Black and White Wood Ear Mushroom Salad with Cucumber
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 150 g rehydrated black wood ear mushrooms; 100 g rehydrated white wood ear mushrooms; 50 g cucumber (sliced); 50 g fresh broth; 25 g vegetable oil; cilantro (chopped), to taste; Sichuan peppercorns, to taste; chopped green onions, to taste; shredded ginger, to taste; fine salt, to taste; MSG, to taste

Blanched wood ear and snow fungus are tossed with cucumber slices, Sichuan peppercorn oil, and other seasonings.

25 min

Easy

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Black and White Wood Ear Mushroom Salad with Cucumber

Ingredients

rehydrated black wood ear mushrooms 150 g

rehydrated white wood ear mushrooms 100 g

cucumber (sliced) 50 g

fresh broth 50 g

vegetable oil 25 g

cilantro (chopped) to taste

Sichuan peppercorns to taste

chopped green onions to taste

shredded ginger to taste

fine salt to taste

MSG to taste

Instructions

Prepare the ingredients

Rinse the rehydrated black and white wood ear mushrooms separately and remove their stems. Tear them into small pieces by hand, blanch each separately in boiling water until heated through, then remove and drain well. Place the mushrooms in a serving bowl. Wash the cucumber and slice it, arranging the slices around the edge of the bowl. Place the shredded ginger and chopped green onions over the mushrooms, pour in the fresh broth, and season with fine salt, MSG, and chopped cilantro.

Make the Sichuan peppercorn oil

Place a wok over low heat, add the vegetable oil, and heat until hot. Add the Sichuan peppercorns and fry until fragrant, then remove and discard them. Drizzle the hot peppercorn oil over the vegetables in the bowl.