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Wood ear mushroom & Dried bamboo shoot (凉拌笋干黑木耳)

原料:笋干,黑木耳, 葱,姜, 花椒,干辣椒, 麻油, 盐, 糖, 辣椒油

1. 笋干用冷水泡软 (overnight)
2. 笋干洗净,用高压锅煮开上汽15分钟;倒入Le Creuset 锅中,加八角,桂皮,香叶,酱油卤2小时。取出放冷。
3. 水烧开,放入发好的黑木耳,大火烫滚。取出冲冷水。
4. 锅内倒入15ml 油,小火,加葱姜末,青花椒,碎干辣椒皮,爆出香味,加如凉菜中。加麻油,辣椒油,糖,盐调味。

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