Cold Changbai Mountain Black Fungus - the most appetizing cold salad My mother always told me and my dad to eat black fungus when I was a child, saying that it is good for the cardiovascular system and can dissolve the dirty things in the blood vessels! I also love to eat it, and I will put a little in soups and stir-fry dishes! Immediately after receiving the goods, I made a quick and simple cold black fungus! The 250g box is divided into many small packages. The first feeling after opening the bag is that it is very clean and has no impurities. It seems to be small, but it is super big after soaking! ! ! ! [A secret for quick foaming is to add a spoonful of sugar to seal and shake for 1 minute after smearing the fungus with water, which will speed up the foaming speed! 】 After soaking, boil the water for 4 minutes on high heat! Then rinse with cool water! (keep the taste) My ratio of salad dressing is: 3 tablespoons of raw soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of aged vinegar, 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Then cut the spicy millet, minced garlic and chopped green onion. If you are more careful, you can heat a spoonful of oil and pour it on to achieve the effect of oil splashing! (You can also put coriander if you have it! I just don’t have it at home)