Black Fungus Mixed with Jellyfish
by Scarlett WH
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Boil the pot of water, put the jellyfish shreds in the dip net, put it in the water when the water temperature is about 80 degrees, and blanch it for ten to twenty seconds;
2. Put the hot jellyfish skin directly into cold water, change the water every 2-3 hours, and change it three times;
3. Place the soaked jellyfish on a colander to drain the water;
4. Boil the black fungus in boiling water;
5. Cut the blanched black fungus into shreds; chop the garlic for later use; smash the garlic and chop into minced garlic, chop the parsley, and chop the carrot into filaments for use;
6. Add olive oil and mix first, then sprinkle with salt and black pepper, and drizzle with white vinegar;
7. Just mix well;
8. The refreshing and crunchy black fungus jellyfish can be served in layers.
Tips:1. The hot water for jellyfish skin can be put into it for blanching, or it can be poured directly on the jellyfish silk with 80 degrees water, three or four times more, but the water temperature is too high at the beginning, or the blanching time is too long;
2. The fried jellyfish shreds will be rinsed quickly, so that it will maintain a crisp taste;
3. To control the water, you can put it on a colander to control the moisture, or put it on a kitchen towel to absorb the moisture;
4. Add oil first when mixing vegetables, add salt, vinegar and monosodium glutamate when eating, this will maximize the moisture content and maintain the best taste, and the jellyfish will not taste easily.
