Iceberg Lettuce Salad with Wood Ear Mushrooms

Introduction:

You might have found out that the Chinese salads listed on this website don’t have much to do with salad – the paste – actually. However, salads are supposed to be eaten raw so the people in the West can have some rapport in the name. But I’d like to call them cold dishes, which can better express what they really are.

Iceberg lettuce is edible when it is raw. There’s no doubt about that. Although we don’t eat much raw iceberg lettuce, KFC and McDonald’s have it in hamburgs so Chinese people have come to accept this kind of eating habit gradually. And the salad of iceberg lettuce has come onto the Chinese dinning table, too.

Attention should be paid to the wood ear mushrooms here because they are not fresh ones, but dried ones. I don’t think the fresh ones can be eaten raw. (Correct me if I am wrong.)

Ingredients:

Iceberg lettuce: 400 g

Dried wood ear mushroom: 15 g

Seasonings:

Dried red chili peppers: 2

Ginger: 6 g

Salt: 5 g

White sugar: 15 g

Vinegar: 7 g

Sesame oil: 15 g

MSG: 1 g

Preparation:

1.Immerse the dried wood ear mushrooms into hot water, slice them when they are softened;

2. Remove dried and rotten leaves from the iceberg lettuce, wash it clean, and chop it into pieces that are about 3 centimeters in length;

3. Lay the chopped iceberg lettuce onto a plate and blend the salt with them, squeeze the moisture out after a few minutes, put them into the plate, add the vinegar, white sugar and MSG to them and blend them together fully;

4. Remove the stems and seeds from the dried red chili peppers, immerse them into lukewarm water, and then cut them into fine slices when they are softened;

5. Peel, rinse and slice the ginger;

6. Blend the dried red chili pepper slices, wood ear mushroom slices and ginger slices together with the iceberg lettuce pieces, and then blend the sesame oil in before serving.

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