Black Moor

By VicentaLakin

Black Moor
Sour, spicy, bitter, fresh, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, spicy, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour, sour

Recipe Recommendations

  • Fresh black fungus 350g
  • onion a quarter of a
  • green lemon a
  • millet spicy three
  • Burmese coriander a
  • coriander a
  • garlic two cloves
  • salt appropriate amount
  • sugar appropriate amount
  • MSG appropriate amount
  • Very fresh. appropriate amount
  • sesame oil appropriate amount

Steps for Black Moor

  • Make Black Moor step 0
    1
    (a) food products, as illustrated, black wood, 350g, lemon, rice, garlic, myanmar, fragrance, onions forgot to film
  • Make Black Moor step 1
    2
    (b) Fresh black wood, one to two minutes of open water, to extract controlled water
  • Make Black Moor step 2
    3
    (b) Lemon wash is half-opened, lemon juice is squeezed into a small bowl, garlic is cut off, rice and chili beaks are put together in lemon juice, and a small immersion will excrete the spicy and garlic; onions, wash, screech, fragrance and Burma rinse, scrum, scrum
  • Make Black Moor step 3
    4
    Onion shredding, fragrance, mussels put in blackwood ears, lemon juice with a very rare amount of saline, sugar and fragrance, evenly mixed, in blackwood ears, with a proper amount of perfume, so that you can mix it in

    • Black Moor Make Tips

    1. Cold black fungus salad is very refreshing, but it is best to use fresh black fungus; the flavor and texture of rehydrated black fungus are not as good as fresh ones. 2. Burmese coriander serves the same purpose as cilantro but has a stronger aroma, making it an indispensable seasoning in Dai-style cold salads.

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    Recipe recommendation