Mixed konjac shreds with mustard(jie mo qiao ban mo yu si )

Mixed konjac shreds with mustard

Introduction:

"The main pungent ingredient of mustard is mustard oil, which has a strong pungent taste and can stimulate the secretion of saliva and gastric juice. It has the function of appetizing and enhancing people's appetite."

Production steps:

Step 1: prepare materials.

Step 2: put water in the skillet, put the konjac knot in boiling water and cook for two minutes.

Step 3: take out the blanched konjac knot and soak it in cold boiled water.

Step 4: blanch the cleaned Flammulina velutipes and set aside.

Step 5: filter the konjac and Flammulina velutipes, put the water in a bowl, rub the cucumber into uniform filaments, and cut the parsley into sections.

Step 6: take an empty bowl and add mustard paste, sugar, mayonnaise, chili sauce, vinegar and sesame oil to make a bowl of cold sauce.

Step 7: when eating, pour the cold sauce on the konjac knot and mix well.

Materials required:

Konjac: 250g

Cucumber: Half Root

Flammulina velutipes: 200g

Coriander: moderate

Mustard: moderate

Soy sauce: 1 tbsp

Sugar: 0.5 tbsp

Mayonnaise: 1 tbsp

Chili oil: right amount

Millet pepper: 2

Note: 1, Flammulina velutipes, konjac knot do not blanch too long. 2. You can also dip it in juice.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: other

Chinese PinYin : Jie Mo Qiao Ban Mo Yu Si