Shredded jellyfish with Volvariella volvacea(hai zhe si ban chong cao gu )

Shredded jellyfish with Volvariella volvacea

Introduction:

"The taste of jellyfish and cordyceps mushroom is crispy. The combination of the two is sour and crispy. Both the taste and appearance are good."

Production steps:

Step 1: cordyceps mushroom raw materials as shown in the figure;

Step 2: remove roots, wash, blanch and cool;

Step 3: soak jellyfish in advance to remove salt, blanch it in 80 degree water or boil it in water again to drain water;

Step 4: mix the processed cordyceps mushroom, shredded jellyfish and all seasonings well;

Step 5: loading.

Materials required:

Shredded jellyfish: 200g

Cordyceps mushroom: 100g

Salt: half a teaspoon

Sugar: 2 teaspoons

White vinegar: 2 teaspoons

Chicken essence: 1 / 4 teaspoon

Sesame oil: appropriate amount

Note: 1. Blanch it in 80 degree water or blanch it in boiling water quickly to make it shrink and squeeze out extra water, which is more biting and easy to taste; 1. This dish can also be spicy according to personal preference.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sour and salty

Chinese PinYin : Hai Zhe Si Ban Chong Cao Gu