Hudson's Kitchen: Sushijin (Tianjin styled salad)
Ingredients
Dry cloud ear fungus (black fungus)
Lotus root
Cauliflower
Celery
St. George’s mushroom
Star Anise
Peanut (optional)
Salt
Pepper
One
Emerge dry cloud ear fungus in a bowl of boiling water.
When the fungus fully hydrates and maximizes their sizes, take them out and place them in a colander.
Slice the lotus root into 0.2 inch crosscut slices.
Chop cauliflower
Slice mushrooms
Two
In a deep saucepan, boil water.
At medium heat, put in cauliflower and mushrooms.
When the water starts to boil, take the vegetables out and let them dry in a colander.
Boil water in a new saucepan.
Turn the heat to medium high, and put in celery, lotus root, and peanuts. Repeat step 3.
Three
In a frying pan, add vegetable oil and star anise, then turn to medium heat.
When the oil is fully heated (you will know when smoke starts to form), add all vegetables, and quickly stir-fry for 30 seconds.
Place everything on a plate, then let it cool in the fridge.
Serve when the dish is completely cold.