Juicy Bird Shell

Name: Juicy Bird Shell
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g River mussel; 1/2 piece Cucumber; 1/2 Red pepper; 60g Black Fungus

by Xiaochun's Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

Mom likes to eat seafood. I am just like her. When I returned to Weihai in October last year, I changed her seafood every day. This bird shell is her favorite, so when I went home, it was frozen a few times. I brought the bag back, and I have eaten it until now there are 2 bags left. These days, it has been very hot to make a refreshing cold dish with my mother’s favorite bird shell, which is very fresh and refreshing.

Ingredients

200g River Mussel
1/2 piece Cucumber
1/2 Red Pepper
60g Black Fungus

Juicy Bird Shell

1. Cut cucumber, red pepper and soaked fungus into silk

2. Clean the bird shells (also called river mussels)

3. Bring the water to boil, turn off the heat, and remove the shellfish in 3 seconds.

4. Salt, vinegar, wasabi (horseradish), white sugar and beef powder are adjusted to make the juice, the taste is emphasized by the stimulation of sour and wasabi. After the adjustment, put it in the refrigerator for more than half an hour.