Double Mushroom Salad
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Wash the white jade mushrooms and crab-flavored mushrooms, remove the roots, and break them into small flowers.
2. Remove the stems and seeds of the red pepper, wash and cut into shreds, and shred the cucumber.
3. Add water to the pot, add 1 tablespoon of salt, a few drops of cooking oil, add red peppers and blanch for 5 seconds.
4. Add white jade mushrooms and crab-flavored mushrooms and blanch for 1 minute
5. Put the rice dumplings in and cook slightly
6. Drain the white jade mushrooms, crab-flavored mushrooms, and red pepper shreds, then pour them into a large bowl together with the cucumber shreds
7. Take a bowl, add rice vinegar, delicious soy sauce, sugar, oyster sauce, chicken essence, sesame oil, fried chili, and mix thoroughly to form a sauce
8. Pour the prepared sauce into the bowl and mix well
9. Roll the zong leaves into a triangle shape, add the mixed vegetables, and serve
