Cold and Crispy Enoki Mushroom Jellyfish Shreds

Name: Cold and Crispy Enoki Mushroom Jellyfish Shreds
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Enoki mushroom; 250g Jellyfish; 3 cloves garlic; 1 parsley; 5 capsules Purple Sky Pepper; 15g sesame; 2 tbsp Soy sauce; 1 tbsp Balsamic vinegar; 2 teaspoons Chili oil; 1 teaspoon sesame oil; 1/2 teaspoon salt; 1/2 teaspoon Chicken Essence

by Powder gummy candy

4.6 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Enoki mushroom meets Shanghai sting silk, random combination, two different kinds of crispness, unexpected deliciousness. "

Cold and Crispy Enoki Mushroom Jellyfish Shreds

1. Prepare the materials and ingredients.

Cold and Crispy Enoki Mushroom Jellyfish Shreds recipe

2. Wash enoki mushrooms and jellyfish shreds, drain and set aside.

3. Chop garlic, dice chili, and cut parsley into small pieces and set aside.

4. Saute the sesame seeds until fragrant.

5. After boiling the water in the pot, add enoki mushrooms and jellyfish to blanch for 10 seconds.

6. Drain the water in the cold river for later use.

7. Put the enoki mushrooms and jellyfish shreds in a bowl, add the minced garlic, chili diced, coriander, cooked sesame seeds and seasonings and mix well.

Tips:
1. Flammulina velutipes is blanched for no more than ten seconds, and it will jam teeth after a long time.

2. The effect of the cold river makes enoki mushrooms and jellyfish more crispy.