The fungus and tremella in the crisp ears are both clear fire and beautifying ingredients suitable for summer consumption.
Fungus is also known as a gastrointestinal scavenger. Crispy ears are the first choice for cold summer dishes for women who love beauty.
The key to crispy ears lies in the word "crispy", and the ice water after blanching both ears is very important.
Crispy ears
Recipe Recommendations
- black fungus appropriate amount
- white granulated sugar appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- peanut butter appropriate amount
- chili oil appropriate amount
- garlic appropriate amount
- MSG appropriate amount
- salty and sweet
- mix
- ten minutes
- ordinary
Steps for Crispy ears
1
Soak and wash white fungus and black fungus, and tear them into small flowers.
2
Blanch your ears in water until they are done.
3
Pour the coriander into the water and remove it together with the ears for later use.
4
The fished ears and coriander are put into ice water and passed over. The purpose of this is to make the ears more crispy.
5
Put the water squeezed out of your ears and put it into a container and start mixing. Add peanut butter first. I recommend Haitian brand peanut butter.
6
Add the mashed garlic paste.
7
Pour in appropriate amount of vinegar and soy sauce (I use Haitian Gold Label for soy sauce).
8
A small amount of salt, monosodium glutamate, and white sugar.
9
Pour in a little chili oil and sesame oil.
10
Stir all seasonings well.Crispy ears Make Tips
The key to crispy ears lies in the word "crispy", and the ice water after blanching your ears is very important.