Crispy shredded jellyfish with Flammulina velutipes(liang ban shuang cui jin zhen gu hai zhe si )

Crispy shredded jellyfish with Flammulina velutipes

Introduction:

"When Flammulina velutipes meets Shanghai jellyfish, it's easy to match, two different crisp, unexpected delicious."

Production steps:

Step 1: prepare materials and ingredients.

Step 2: wash Flammulina velutipes and shredded jellyfish, drain and set aside.

Step 3: mince garlic, dice pepper, and cut coriander into small pieces.

Step 4: stir fry sesame well.

Step 5: bring to a boil, add Flammulina velutipes and shredded jellyfish and blanch for 10 seconds.

Step 6: drain the supercooled river for use.

Step 7: put the Flammulina velutipes and shredded jellyfish into a bowl, mix the garlic, chili, coriander, cooked sesame and seasoning.

Materials required:

Flammulina velutipes: 250g

Shredded jellyfish: 250g

Garlic: 3 cloves

Coriander: 1

Purple pepper: 5

Sesame: 15g

Soy sauce: 2 tbsp

Vinegar: 1 tbsp

Chili oil: 2 tsp

Sesame oil: 1 teaspoon

Salt: 1 / 2 teaspoon

Chicken essence: 1 / 2 teaspoon

Note: 1, Flammulina velutipes blanching water not more than 10 seconds, a long time will plug teeth. 2. Supercooled River makes Flammulina velutipes and jellyfish taste more crisp.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Liang Ban Shuang Cui Jin Zhen Gu Hai Zhe Si