SaladAppetizerSide Dish

Wood Ear Mushroom Salad

Name: Wood Ear Mushroom Salad
Prep time: 15 min
Cook time: 5 min
Total time: 50 min
Yield: 4 porsiyon
Cuisine: chinese
Ingredients: 20 g dried wood ear mushroom; 1 adet cucumber julienned; 1 adet carrot julienned; 2 diş garlic finely minced; 15 g cilantro roughly chopped; 3 yemek kaşığı light soy sauce; 2 yemek kaşığı chinese black vinegar; 1 yemek kaşığı toasted sesame oil; 1 çay kaşığı granulated sugar; 0,5 çay kaşığı red chili flakes (isteğe bağlı); 1 çay kaşığı toasted sesame seeds (isteğe bağlı)

A refreshing and crisp Chinese-style salad featuring chewy wood ear mushrooms in a savory, tangy vinaigrette. Julienned carrots and cucumber add a pleasant crunch, making this a perfect light appetizer or side dish.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Kolay

Alerjen bilgisi: gluten, susam ve soya içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

20 gdried wood ear mushroom
1 adetcucumber, julienned
1 adetcarrot, julienned
2 dişgarlic, finely minced
15 gcilantro, roughly chopped

dressing

3 yemek kaşığılight soy sauce
2 yemek kaşığıchinese black vinegar
1 yemek kaşığıtoasted sesame oil
1 çay kaşığıgranulated sugar
0,5 çay kaşığıred chili flakes(isteğe bağlı)

garnish

1 çay kaşığıtoasted sesame seeds(isteğe bağlı)

Ekipman

small pot · large bowl · colander · cutting board · knife · whisk · small bowl

Hazırlanışı

Adım adım

1
Place the dried wood ear mushrooms in a large bowl and cover them completely with warm water. Let them soak for about 30 minutes, or until they are fully rehydrated and soft.
Yaklaşık 30 dk.
Aşçının notu: Using warm water helps the mushrooms rehydrate faster and more evenly than cold water.
2
While the mushrooms are soaking, prepare the vegetables by julienning the cucumber and carrot, mincing the garlic, and chopping the cilantro.
Yaklaşık 10 dk.
3
In a small bowl, combine the light soy sauce, Chinese black vinegar, toasted sesame oil, granulated sugar, and optional red chili flakes. Whisk until the sugar is fully dissolved to create the dressing.
Yaklaşık 2 dk.
Aşçının notu: Make the dressing ahead of time to allow the flavors to meld together.
4
Drain the rehydrated mushrooms and rinse them well under cold water. Trim off and discard any tough, woody parts, usually found at the base.
Yaklaşık 3 dk.
5
Bring a small pot of water to a rolling boil. Add the cleaned mushrooms and blanch for 2 minutes.
Yaklaşık 3 dk.
Aşçının notu: Blanching ensures the mushrooms are cooked through and gives them a pleasant, slightly crunchy texture.
6
Immediately drain the blanched mushrooms and transfer them to a bowl of ice water for one minute to stop the cooking process. Drain them thoroughly.
Yaklaşık 2 dk.
Aşçının notu: The ice bath is key to keeping the mushrooms' texture firm and chewy.
7
Tear any larger mushrooms into smaller, bite-sized pieces with your hands.
Yaklaşık 2 dk.
Aşçının notu: Tearing instead of cutting gives the mushrooms a more rustic texture that holds the dressing well.
8
In a large mixing bowl, combine the prepared mushrooms, julienned carrot, julienned cucumber, minced garlic, and chopped cilantro.
Yaklaşık 1 dk.
9
Pour the dressing over the salad and toss gently until everything is evenly coated.
Yaklaşık 1 dk.
10
Transfer to a serving dish and sprinkle with toasted sesame seeds for garnish, if using. Serve immediately or chilled.
Yaklaşık 1 dk.
Aşçının notu: For best flavor, you can let the salad marinate in the refrigerator for 15-20 minutes before serving.

Tazeliğini koruyun

Saklama

Store in an airtight container in the refrigerator.

Yeniden ısıtma

This salad is best served chilled or at room temperature.