Summer Side Dish: Cold White Jade Mushroom
by Crescent Moon Spring
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Wash the white jade mushrooms and put them in a basin for later use.
2. Remove the roots of the washed white jade mushrooms, pick them into small filaments and put them in a bowl for later use.
3. Heat water in a pot, add the picked white jade mushrooms to blanch water.
4. Take out the blanched white jade mushrooms and place them in a basin of cold water for later use.
5. Peel and wash the carrots and put them in a basin for later use.
6. Cut the carrots into thin strips on the chopping board.
7. Put the carrots in a hot water pot and blanch them.
8. Transfer the blanched carrots to a basin of cold water for later use.
9. Water-controlled carrots and shredded white jade mushrooms are poured into a small basin for later use.
10. Put the carrots and white jade mushroom shreds in the basin, add appropriate amount of vinegar, salt, sesame oil, Meijixian, chicken essence, and stir well.
11. Pour into the plate, ready to eat.
Tips:In addition to carrots, green peppers and cucumbers can also be added to the cold white mushrooms.
