Mixed shredded jellyfish with black fungus

Mixed shredded jellyfish with black fungus

Introduction:

Production steps:

Step 1: Boil the water, put the jellyfish in the net, when the water temperature is about 80 degrees, put it in the water and scald it for 10 to 20 seconds;

Step 2: put the scalded jellyfish skin directly into cold water, change the water once every 2-3 hours, and change it three times;

Step 3: soak the jellyfish and put it on the colander to drain the water;

Step 4: blanch black fungus in boiling water;

Step 5: cut the blanched Auricularia auricula into shreds; cut garlic into shreds; beat garlic into shreds; chop coriander into shreds; cut carrot into shreds;

Step 6: add olive oil, mix, sprinkle with salt and black pepper, pour with white vinegar;

Step 7: mix well;

Step 8: fresh and crisp full of cold black fungus jellyfish can be served on the plate.

Materials required:

Jellyfish skin: 150g

Auricularia auricula: 20g

Coriander: moderate

Carrot: right amount

Garlic: right amount

Vinegar: right amount

Salt: right amount

Sesame oil: appropriate amount

Note: 1, jellyfish skin scalding water can be put into which wear hot, you can also use 80 degrees of water directly on the jellyfish, more than three, four times on the line, but do not start too high water temperature, or blanching time is too long; 2, fried jellyfish and then quickly cool, so that it will maintain a crisp taste; 3, water control can be put on the colander to control its moisture, you can also put it 4. When mixing vegetables, add oil first, and then put salt, vinegar and monosodium glutamate when eating. In this way, the water will be locked up to the maximum extent and the best taste will be maintained, and the jellyfish skin is not easy to get stale.

Production difficulty: ordinary

Process: mixing

Production time: 10 minutes

Taste: salty and fresh