主料:干野生木耳60 g配料:香菜2 g调料:李锦记豉油25 g、芥菜2 g制作方法:干木耳用开水涨发开,洗净后装入盘中,加入香菜段,放入冰柜冻5 min,跟上豉油和芥茉即可上桌(注意:发开以后的木耳,不能再用水煮,不然不脆)。特点:此菜特别开胃、爽口、漂亮。 Ingredients: Dried wild fungus 60 g Ingredients: Coriander 2 g Seasoning: Lee Kum Kee Soy Sauce 25 g, Mustard 2 g Production Method: Dried fungus with boiled water and opened, washed into the plate, add parsley, into a freezer Frozen for 5 min, with the oil and mustard mustard on the table (Note: hair after the opening fungus, can no longer boiled, or not brittle). Features: This dish is particularly appetizing, refreshing, beautiful.