Cold Japanese Flammulina velutipes

Cold Japanese Flammulina velutipes

Introduction:

"This Japanese salad dressing is very suitable for cold dishes or seafood, because it tastes delicious and not greasy. It's very convenient to carry cold dishes at home. It's very suitable for lazy people to prepare all kinds of dishes, blanch the ones that need to be blanched, and then pour the salad juice in and stir them evenly."

Production steps:

Step 1: cut off the root of Flammulina velutipes.

Step 2: wash in clean water.

Step 3: drain the water from the washed Flammulina velutipes.

Step 4: Boil the Flammulina velutipes with proper amount of water in the pot and blanch them for two minutes.

Step 5: blanch the Flammulina velutipes and drain the water. You can use boiled water for several times, or you can cool yourself.

Step 6: rub the cucumber into a filament with an eraser.

Step 7: mix cucumber with Flammulina velutipes.

Step 8: add a bag of chubby Japanese salad juice and stir well.

Materials required:

Flammulina velutipes: right amount

Cucumber: moderate

Chubby Japanese salad juice: one bag

Note: (1) Flammulina velutipes do not cook too long, two minutes can oh. (2) There's already salt and oil in the salad juice, so there's no need to add any more seasonings.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light