Spicy Enoki Mushroom Stir Skin

Spicy Enoki Mushroom Stir Skin

1. Soak the jellyfish skin in water for 1-2 days in advance to remove impurities such as salt, alum, and sand; then rinse it off with water several times

2. Flammulina velutipes gets rid of the impurities in the root stalk, and then rinses it with running water several times

3. Put an appropriate amount of water in the pot, boil, add the enoki mushrooms and blanch for half a minute, then remove them, drain the water

4. Wash the jellyfish skin and shred it

5. Set up a clean pot, put an appropriate amount of water in the pot, heat it to a warm state of about 60-70 degrees, put in the jellyfish skin, quickly blanch for 3-4 seconds and then remove it

6. Soak the jellyfish skin immediately in cold boiling water for about 1 minute (so that the crispy texture of the jellyfish skin can be preserved), remove and drain the water

7. Mix the enoki mushrooms and jellyfish skin after blanching separately, and add the washed and chopped coriander together

8. To prepare the seasoning juice, mix 35 ml of vinegar, 15 ml of sesame oil, 20 g of bibimbap, 1 g of salt, and 5 g of sugar.

9. Add the seasoning juice to the enoki mushroom and jellyfish skin, stir well and serve