Vinegar fungus stings the head

Vinegar fungus stings the head

Introduction:

"Choose a flavor vinegar you like: mature vinegar, red and white vinegar, plum vinegar, red wine vinegar, apple vinegar, or black vinegar! Sour ~ salty ~ sour ~ salty ~, the most appetizing and durable cold dish. After scalding, there will be a lot of lace like lace, with naturally curled small cloud ears, a perfect combination of dishes

Production steps:

Step 1: dry jellyfish head, cut into small pieces after cleaning, and then cut into thin pieces

Step 2: soak jellyfish slices in cold boiled water and change water (2-3 times) to remove saltiness; soak black fungus in water and soften for standby (1 night in advance)

Step 3: first use half boiling water, put the jellyfish on the filter net, and pour it with boiling water

Step 4: immerse in ice water for cooling,

Step 5: leave half a pot of boiling water, add the fungus and cook for 3 minutes, drain and let cool

Step 6: put the agaric & jellyfish slices on the plate, chop the seasoning, mix well, sprinkle and refrigerate for 30 minutes.

Materials required:

Jellyfish head: 200g

Dried black fungus: 1 bowl

Mashed garlic: 1

Minced coriander: a little

Pepper: 1

Red wine vinegar: 2 tbsp

White vinegar: 1 tsp

Sugar: 1 tsp

Sesame oil: 1 tbsp

Salt: right amount

Note: it is most suitable for jellyfish cold dishes that are pre mixed and stored in the refrigerator without affecting the taste (agaric is not dehydrated and tastes like vegetables). Jellyfish skin is almost preserved in salt. Change the water frequently before eating to reduce the saltiness. The boiling water instead of Sichuan hot water can sterilize the bacteria without affecting the taste due to over heating. If you can't master the saltiness of pickled jellyfish skin, it is suggested that the salt in the seasoning can be adjusted after all other seasonings are tasted.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: sour and salty