Ingredients
125 g each of black and white wood ear mushrooms, rehydrated.
Seasonings
2 g salt, 2.5 g MSG (or omit), 5 g each white pepper and granulated sugar, 15 g sesame oil.
Instructions
1. Pick over the white and black wood ear mushrooms to remove any impurities, trim off the tough stems and any grit, then wash them thoroughly in clean water. Blanch them briefly in boiling water, then immediately plunge them into cold boiled water. Once cooled, drain well and arrange on a plate. Do not leave the wood ears in water for too long, or they will lose their crisp texture.
2. In a bowl, combine salt, MSG, white pepper, sugar, and sesame oil with a small amount of cold water and stir until well blended. Just before serving, pour the dressing evenly over the dish. This salad is refreshing and delightfully crunchy.