I’ve always loved the cold onion fungus from our old restaurant and found a chance to take a lesson from the chef. Today I’m going to share with you the simplest cold onion fungus mix, easy to make and ready in minutes! Bright color and refreshing taste! I’m sure you’ll love it!
This dish to eat often, lowering blood pressure and lipids and clean blood vessels……
If you’re a fan of Mrs. Joy’s Original Fresh, you must buy it, it tastes great: http://
⚠️ Follow up with this recipe from October 25-November 25, 2019, and return to follow up entries within the recipe page for a chance to be entered for subsequent judging!
The grand prize is 1 x Bruno pan, the second prize is 1 x Double Ears frying pan and the third prize is 10 x Mrs. Joy’s Original Fresh range of products gift pack.
Don’t miss out on this chance, collect the recipes and make them during the campaign period!
Taittinger’s Original Fresh Tudo Premium Fresh Soy Sauce
edible tree fungus
|a little bit|
red and green bell pepper
|1 root each|
Cooked sesame or ground peanuts
dried red pepper
|1-3 (depending on your preference)|
|1 flat spoon|
ground sesame oil (used in cooking)
How to make cold onion fungus
Prepare the ingredients.
The soy sauce used this time is Mrs. Joy’s Original Fresh Head Start Premium Fresh Soy Sauce, derived from soybeans, wheat and corn, fermented 3 times, 0 added 3 times fresh, dipped in cold soy sauce. to deeply evoke the natural flavor of the ingredients. You’ll know this soy sauce is really good when you use it!
Soak the fungus half a day in advance, in cold water. Remove the hard part of the stalk, and if you have a larger fungus, tear it into small pieces.
Once the water is boiling, add the fungus for 3 minutes and remove it with a spoon.
Run them through ice water or cold water once and drain. This is a great trick of the restaurant chef, as the fungus tastes crispier.
Run the shredded onions through boiling water, taking care to protect your eyes as you cut them, they can easily tear. You can soak the onions in water ahead of time and rinse your knife through the water as you cut them so you don’t weep as you cut them.
4 tablespoons of First Avenue Extra Fresh soy sauce, a small spoonful of sugar, and 2 tablespoons of vinegar to make a sauce for later.
Chop the bell pepper and cilantro. Mince the garlic.
When the oil is hot, add the pepper and dried red chili pepper. Be careful not to over pop. When the oil is hot, strain out the pepper and chili pepper and set aside!
Add the bell pepper and garlic foam to the sauce, then pour in the hot sesame oil. The aroma of the sizzling sauce will be overwhelming ……
Pour the sauce over the fungus, sprinkle some coriander foam over the sesame seeds or chopped peanuts, and a few drops of lightly ground sesame oil. If you like mustard, squeeze another 2-3 soybean-sized pieces of mustard together and mix well, this taste is absolutely bursting!
A plate of cold onion fungus is ready for the table! Fresh and crispy!
‼️ Refrigerate for an hour or more before eating, it tastes even better, try it!
2, as far as possible choose the fleshy thick, small appearance of the kind of good fungus.
3, do not like to eat spicy can be less chili, extravagant spicy on more.