Posts Tagged chili oil

Black Fungus with Mashed Garlic

May 10th, 2011 Posted in Vegetable recipes | no comment »

Black Fungus with Mashed Garlic

Black Fungus with Mashed Garlic is a delicious and attractive dish.

This is a good appetizer to prepare in summer. Black Fungus with Mashed Garlic

is simple to cook, but is highly nutritious. Many important vitamins and minerals are found in black fungus, including pectin, vitamins, inorganic salts, amino acids, phosphorous and acid amylase. In addition to the garlic, it is really a healthy dish.

Ingredients for Black Fungus with Mashed Garlic:
1 fresh red chili

1 fresh yellow chili
dry black fungus, 50 g
chopped garlic
red chili oil
sesame oil
white vinegar

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one’s personal taste.

Directions to cook Black Fungus with Mashed Garlic:
1.Soak the dry black fungus in cold water for 20-30 minutes until they fully expands. Wash and clean them well, and get rid of the stems with scissors. Clean the red and yellow peppers with water after removing the seeds, cut them into shreds, and put into a plate.

2.Half fill a wok with water, bring the water to boil. Add the processed black fungus, and stir and blanch for 2-3 minutes. Then pick them out of the wok, and remove excess water through a colander. Put them into a soup bowl filled with cold water to cool for a while.

3.Remove the excess water through a colander again. Pour the water away, and put the black fungus back to the soup bowl. Add in chopped garlic, red and yellow pepper shreds, white vinegar, salt, red chili oil and sesame oil. Stir well with chopsticks or a spatula until mixed.

Guanzhong Cold Cut

Jan 13th, 2010 Posted in Pork recipes | no comment »

Guanzhong Cold Cut

600g pork belly
1 pc white cloth
little chili oil
60g salt
20g rock sugar

4 star aniseed
2 pcs dahurian angelica
1 tsaoko
1 quarter dried tangerine peel
2 slices ginger

1. Cut pork belly into thin slices.
2.Stack up the pork slices and wrap them with a cloth. Place it inside a pot, and put a weight on top to stabilize its position.
3. Put stew sauce ingredients into the pot, add in seasonings, fill in water to just cover all the ingredients, and heat it up. When the meat is cooked and tender, take it out.
4.Leave it to cool, unwrap the bundle and a beautiful shape will be revealed.
5. You may serve it with chili oil.