Lotus Mustard Spicy Jellyfish
1.
Slice lotus root and boil water.
2.
Soak the lotus root slices after boiling in ice water (you don't need to soak them, the lotus root slices soaked in ice water will be very crisp) soak for a while, then remove them and drain them for later use.
3.
The konjac is boiled in water, picked up and drained for later use.
4.
Dice green and red pepper, leave a little bit of red pepper and cut into shreds, mince garlic, pour lotus root slices into the large plate, add green and red pepper diced, garlic, salt, stir evenly, finally pour in Jinba chili oil, stir again stand-by.
5.
Prepare Jinba mustard, minced garlic, Zhanwang chicken powder, shredded red pepper, coriander stalk, green onion and sesame oil; pour konjac knot and jellyfish into the empty plate, and add the above prepared accessories and seasonings to the plate in turn .
6.
Finally, add Rinba Sashimi Dew.
7.
Stir well and let stand for a while.
8.
Take the empty dish and spread the mixed lotus root slices on the bottom of the dish. Spread the mixed jellyfish konjac knot on the lotus root slices and sprinkle with sesame seeds.
Tips:
1. The lotus root slices can be soaked in ice water or not. Soaking in ice water will be more crisp, depending on personal preference.
2. After stirring the ingredients, let it stand for a while and it will add more flavor.
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