Balsamic Vinegar Fungus Sting Head ☆ Bluffing Jellyfish Skin 4

Name: Balsamic Vinegar Fungus Sting Head ☆ Bluffing Jellyfish Skin 4
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish head; 1 bowl Dried black fungus; 1 capsule garlic; a little Chopped coriander; 1 chili; 2 tbsp Red wine vinegar; 1 tsp White vinegar; 1 tsp Sugar; 1 tbsp sesame oil; Some salt

by Greedy Tangerine

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pick a scented vinegar you like: mature vinegar, red and white vinegar, plum vinegar, red wine vinegar, apple cider vinegar, or black vinegar!
Sour~salty~ Sour~salty~, the most appetizing and durable cold dish.

There will be many lace-like laces on the burnt sting head, and the natural curly small cloud ears will be the perfect combination for serving. "

Balsamic Vinegar Fungus Sting Head ☆ Bluffing Jellyfish Skin 4

1. Dried jellyfish head, cleaned and cut into small pieces and changed to thin slices

Balsamic Vinegar Fungus Sting Head ☆ Bluffing Jellyfish Skin 4 recipe

2. Soak the jellyfish slices in cold boiled water and change the water (2~3 times) to remove the salt; add black fungus and soak in water to soften it (1 night in advance)

3. First use half of boiling water, place the jellyfish on the strainer, and pour it with boiling water

4. Immerse in ice water to cool,

5. Leave half a pot of boiling water, add the fungus and cook for 3 minutes, drain and let cool

6. Arrange the fungus & jellyfish slices on a plate, chop the seasoning, mix well and pour over, refrigerate for 30 minutes and serve.

Tips:
☆ It is most suitable for jellyfish cold dishes that are pre-mixed and stored in the refrigerator without affecting the taste (fungus is not dehydrated like vegetables).

☆ The jellyfish skin is almost preserved in salt. Change the water before eating to reduce the saltiness.

☆ Use pouring and boiling water to replace Sichuan hot, sterilizing and will not affect the taste due to overheating.

☆ If you can't grasp the saltiness of the soaked jellyfish skin; it is recommended that the salt in the seasoning, you can wait for all other seasonings to make up the ingredients, and then adjust it after tasting.