Cold North Wind Mushroom Salad

Name: Cold North Wind Mushroom Salad
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Ingredients: 500 g fresh North Wind mushroom; 15 g refined salt; 50 g sweet soy sauce; 1 g MSG; 10 g salty soy sauce; 15 g white sugar; 10 g dried chili; 10 g vinegar; 2 g Sichuan peppercorn; 15 g vegetable oil; 5 g sesame oil; 10 g scallion; 7 g ginger; 300 g stock

Yunnan specialty North Wind mushroom is blanched until tender, then tossed cold with a sauce of sweet and salty soy sauce flavored with Sichuan peppercorn and chili.

22 min

Easy

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Ingredients

fresh North Wind mushroom 500 g

refined salt 15 g

sweet soy sauce 50 g

MSG 1 g

salty soy sauce 10 g

white sugar 15 g

dried chili 10 g

vinegar 10 g

Sichuan peppercorn 2 g

vegetable oil 15 g

sesame oil 5 g

scallion 10 g

ginger 7 g

stock 300 g

Instructions

Step 1

Use a small knife to scrape off the sediment from the North Wind mushrooms, rinse them clean with water, and set aside.

Step 2

Place the cleaned North Wind mushrooms in a wok, pour in the stock, blanch over heat until cooked through, then remove, drain, and let cool. Arrange on a plate and set aside.

Step 3

Place the wok over high heat, add the vegetable oil, add the Sichuan peppercorns and briefly stir-fry, then add the dried chilies and fry until crisp. Remove and discard the peppercorns and chilies, keeping only their fragrant flavor. Smash the scallion and ginger, place in a small bowl, and pour one spoonful of hot stock over them to extract the juice.

Step 4

In a large bowl, combine the sweet soy sauce, salty soy sauce, white sugar, vinegar, sesame oil, scallion-ginger juice, and chili-pepper oil, mix well, then pour evenly over the North Wind mushrooms on the plate.