Jellyfish with Cordyceps Mushroom

Name: Jellyfish with Cordyceps Mushroom
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Jellyfish; 100g Cordyceps Mushroom; 1/2 teaspoon salt; 2 teaspoons Sugar; 2 teaspoons White vinegar; 1/4 teaspoon Chicken Bouillon Powder; Some sesame oil

by Female anchor who loves cooking

4.7 (1)

Favorite

1

Difficulty

Easy

Time

20m

Serving

2

The taste of jellyfish silk and cordyceps mushroom is crispy, the two are combined, sour and crunchy, both taste and appearance are good. "

Ingredients

200g Jellyfish
100g Cordyceps Mushroom
1/2 teaspoon Salt

Buy on JD Buy on Amazon
2 teaspoons Sugar

Buy on JD Buy on Amazon
2 teaspoons White Vinegar
1/4 teaspoon Chicken Bouillon Powder

Buy on JD Buy on Amazon
Some Sesame Oil

Buy on JD Buy on Amazon

Jellyfish with Cordyceps Mushroom

1. The raw materials of Cordyceps mushroom are shown in the picture;

2. After removing the roots, washing and blanching the water, it is too cold;

3. After soaking the jellyfish in advance to remove the salt, blanch it with 80 degrees water or quickly blanch it in boiling water to drain the water;

4. Mix the processed cordyceps mushroom, jellyfish shreds and all seasonings well;

5. Plate.

Tips:
1. The purpose of blanching it with 80 degrees water or quickly blanching it in boiling water is to make it shrink and squeeze out the excess water, making it more biting and easy to taste;

1. This dish can also be made spicy according to personal preference.