Ten Minutes Quick Appetizer-mustard Flavor Fungus Lily

Name: Ten Minutes Quick Appetizer-mustard Flavor Fungus Lily
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 10-15g Dried fungus; 1 fresh lily lily; 15ml Balsamic vinegar; a little Mustard; 15ml Soy sauce

by Haiyan's Kitchen (From Sina Weibo.)

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

The ingredients have their own color and taste, how to find the fit point between them and the perfect match, this may be one of the joys of Chef! I like food and cooking, and I prefer to discover and explore the little codes between ingredients, and try my best to try every possible way to achieve what I like!

Ingredients

10-15g Dried Fungus
1 fresh lily Lily
15ml Balsamic Vinegar
a little Mustard
15ml Soy Sauce

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Ten Minutes Quick Appetizer-mustard Flavor Fungus Lily

1. About 10-15 grams of dried black fungus, 15ml of fresh lily balsamic vinegar
Soy sauce 15ml
A little mustard

2. Put clean water in the pot, add a little salt and then add the washed fresh lily to blanch water

3. The black fungus is soaked in warm water, drained, and cooked in water

4. Mix mustard, soy sauce, and balsamic vinegar, mix well and add a little chopped chives

5. Put the black fungus into a clean glass bowl

6. Add the sauce and mix well in the refrigerator

7. Finished picture

Tips:
Haiyan’s Kitchen Notes:
1. The mustard in Japanese food is the soul of raw food, and it has the effect of sterilization and seasoning. Borrow a little Japanese seasoning and apply it to Chinese cuisine.
Is also a gastronomic skill
2. Dry fungus or fresh fungus can be used. The key point is to cook
3. Fresh lily is best for lily