所需食材
- 干木耳20g
- 小米椒
- 蒜末
- 香菜
- 生抽2汤匙
- 香醋1汤匙
- 香油1茶匙
- 糖少许
食材准备
- 木耳泡发后去蒂洗净，撕成小朵
- 开水焯30秒后过冷水沥干
烹饪步骤
- 调汁：蒜末、小米椒碎与生抽、香醋、糖、香油拌匀成料汁。
- 拌匀：木耳沥干后倒入料汁，加香菜段拌匀。
- 静置入味：冷藏静置10分钟后食用更佳。
小贴士
- 木耳焯水时间不宜过长，保持脆嫩口感
- 新鲜泡发的木耳更安全，不要泡太久
Ingredients
- 20g dried wood ear mushrooms
- bird's eye chili
- minced garlic
- cilantro
- 2 tbsp soy sauce
- 1 tbsp Chinese vinegar
- 1 tsp sesame oil
- pinch sugar
Preparation
- Soak mushrooms, trim and tear into bite-size pieces
- Blanch 30 sec, rinse in cold water and drain
Steps
- Dressing: Mix garlic, chili, soy sauce, vinegar, sugar and sesame oil.
- Toss: Combine drained mushrooms with the dressing and cilantro.
- Rest: Chill for 10 minutes before serving for best flavor.
Tips
- Don't over-blanch — the mushrooms should stay crunchy
- Use freshly soaked mushrooms; avoid soaking too long
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