Black Fungus and Coriander Salad 香荽拌雲耳



For 4-6 persons

4-6人份量

Ingredients:

Dried black fungus 15g

Coriander 4 bunches

Red chili pepper 1 pc

Koon Chun Oyster Sauce 1 tbsp

Koon Chun Black Rice Vinegar 2 tbsp

Sugar 1 tbsp

Koon Chun Sesame oil 1 tsp

Roasted White Sesame 1/2 tbsp

材料:

乾雲耳 15克

芫荽 4株

紅辣椒 1個

冠珍蠔油皇 1湯匙

冠珍黑米醋 2湯匙

糖 1湯匙

冠珍芝蔴油 1茶匙

已炒香的白芝蔴 1/2湯匙

Instruction:

1. Soak black fungus in water until soft. Remove its stalk and wash. Blanch in boiling water for 3 minutes and then drain them well.

2. Wash chili pepper and coriander and chop them.

3. Mix black fungus with chili pepper, Koon Chun Oyster Sauce, vinegar, and sugar.

4. Refrigerate black fungus for around 1 hour or until cool, mix in Koon Chun sesame oil, and garnish with roasted sesame and coriander.

做法:

1.乾雲耳用冷水浸透至發大漲起, 撕去菌頭硬塊,用水清洗後煮大鍋 滾水汆燙三分鐘並瀝乾水分。

2.沖洗紅辣椒和芫茜後切碎。

3.雲耳加入冠珍蠔油皇、黑米醋、 糖、紅辣椒並拌勻。

4.放冰箱裡約1小時或至涼卻, 拌 入冠珍蔴油,最後撒上芝蔴及芫茜 便可食用。

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