Delicious Twin Fungus

Name: Delicious Twin Fungus
Ingredients: 150g soaked black fungus (picked clean, washed, torn apart, blanched thoroughly then rinsed in cold water); 100g soaked silver ear fungus (roots removed, washed, large clusters torn into smaller pieces, blanched briefly in boiling water); 25g sesame oil (for stir-frying Sichuan peppercorns and seasoning); 150g white sugar; 50g cucumber (washed, peeled, cut into small diamond-shaped slices); 25g coriander (washed, cut into 2 cm long segments); 150g hawthorn cake (cut into small pieces); 150g rock sugar; 25g chili sauce; 2g MSG; 2g Sichuan peppercorns (for stir-frying); 5g shredded scallion; 5g shredded ginger; 5g minced garlic; 10g (roasted) sesame seeds; wood ear fungus

A Korean cold dish made primarily with black wood ear mushrooms and silver ear fungus, paired with cucumber, cilantro, hawthorn cake and other ingredients, offering a sweet, spicy and refreshing taste with a striking black-and-white visual contrast.

Varies

Medium

0 favorites

Story

This vibrant, refreshing cold dish centers on the unique textures of wood ear and silver ear fungi, complemented by crisp fresh vegetables and sweet hawthorn cake, delivering a perfectly balanced sweet-spicy flavor profile that is both appetizing and visually appealing.

Ingredients

soaked black fungus (picked clean, washed, torn apart, blanched thoroughly then rinsed in cold water) 150g

soaked silver ear fungus (roots removed, washed, large clusters torn into smaller pieces, blanched briefly in boiling water) 100g

sesame oil (for stir-frying Sichuan peppercorns and seasoning) 25g

white sugar 150g

cucumber (washed, peeled, cut into small diamond-shaped slices) 50g

coriander (washed, cut into 2 cm long segments) 25g

hawthorn cake (cut into small pieces) 150g

rock sugar 150g

chili sauce 25g

MSG 2g

Sichuan peppercorns (for stir-frying) 2g

shredded scallion 5g

shredded ginger 5g

minced garlic 5g

sesame seeds 10g (roasted)

wood ear fungus

Instructions

Process black fungus and cucumber

Wash the cucumber, peel it, and cut into small diamond-shaped slices; wash the coriander and cut into 2cm-long segments; pick and wash the black fungus, then tear it into pieces; blanch the cucumber and black fungus in boiling water until cooked through, remove from the water, rinse with cold water to cool, drain off excess water, and place on one side of the plate.

Pour sauce and mix with black fungus

Heat the wok, add sesame oil, stir-fry Sichuan peppercorns until charred, then remove the peppercorns; add shredded scallion, shredded ginger, minced garlic, and chili paste, stir to combine evenly, pour out the mixture and drizzle it over the black fungus, cover with an inverted bowl and let it sit for a short while, then uncover, sprinkle with coriander segments and MSG, mix well, and place on one side of the plate.

Process tremella fungus and hawthorn cake

Cut the hawthorn cake into small pieces; remove the roots of the tremella fungus, wash it, tear large clusters into pieces, blanch with boiling water briefly, and place on the other side of the plate.

Pour sugar syrup

Put 500ml of water into the wok and bring to a boil, add granulated sugar and rock sugar, stir until melted, skim off the foam, pour the syrup over the tremella fungus, top with hawthorn slices, and serve.