Cold Tossed Black and White Fungus
Blanched white fungus and wood ear mushrooms tossed with cucumber slices in Sichuan peppercorn oil.
Ingredients
Soaked wood ear mushrooms
150g
Soaked white fungus
150g
Cucumber (cut into small oblique slices)
75g
Cilantro (cut into 3 cm long segments)
15g
Sichuan peppercorns
10 pieces
Shredded scallion
5g
Shredded ginger
5g
Refined salt
4g
MSG
1g
Vegetable oil
30g
Instructions
1
Prepare the ingredients
Wash the cucumber and cut into small oblique slices; wash the cilantro and cut into 3 cm long segments. Pick over the white fungus and wood ear mushrooms separately, rinse clean of any impurities, and tear into small florets. Blanch the cucumber, white fungus, and wood ear mushrooms separately in boiling water until just cooked through, then remove and rinse with cold water. Drain well, arrange on a plate, and sprinkle with the shredded scallion and ginger.
2
Make the fragrant oil
Place a wok over medium heat, add the vegetable oil and heat to about 40% hot. Fry the Sichuan peppercorns until they turn black, then remove and discard them. Pour the hot oil over the fungus mixture on the plate and let it steep briefly.
3
Season and toss together
Finally, add the refined salt, MSG, and cilantro segments. Mix well and serve.
