Tremella Mixed with Jellyfish

by Niu Ma Kitchen

5.0 (1)

Favorite

1

Difficulty

Easy

Time

5m

Serving

4

In addition to cooking the fresh white fungus soup, I also used it to mix a dish with our local favorite jellyfish and oily enoki mushrooms. The taste is very rich, and it is also very delicious and delicious. You can try it if you like it.

Ingredients

150g Jellyfish
100g Oiled Enoki Mushroom
1/2 a flower Fresh White Fungus
1 teaspoon Balsamic Vinegar
1/2 teaspoon Spicy Oil
1 teaspoon Soy Sauce

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Tremella Mixed with Jellyfish

1. Prepare the ingredients used.

2. Take out a quarter of the white fungus, cut small bubbles and wash for later use.

3. Add appropriate amount of fine salt to the pot to boil, blanch the white fungus for two minutes and then control the water for later use.

4. Combine water-controlled white fungus with Shanghai stings and oily enoki mushrooms.

5. Make another sauce of personal preference, I use a soy sauce balsamic vinegar and a little chili oil.

6. Pour the adjusted sauce over the jellyfish and white fungus.

7. After mixing well, you can serve it on the table.

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