White Jade Mushroom with Cold Sauce

Name: White Jade Mushroom with Cold Sauce
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g White jade mushroom; Some Cucumber; Some carrot; Some salt; Some sesame oil; Some Sugar; Some Fish sauce; Some Vinegar; Some Red oil

by Jun Meng dark blue

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

White jade mushroom is a rare edible fungus, known as the "golden branches and jade leaves" in edible fungi. It is rich in nutrients and contains a lot of polysaccharides and various vitamins. It can improve the body's metabolism and reduce the cholesterol content. The whole body is white and crystal clear, giving people a brand-new visual effect; it is more superior in terms of taste performance, the mushroom body is crispy, fresh and smooth, sweet and delicious, it is a delicious delicacy with great taste!

There are many ways to make white jade mushrooms, such as making soup, stir-frying, and deep-frying. This time, the cold dressing method is very suitable for this hot summer. Starting from the hands, it will not exceed 10 minutes to serve on the table, and it will be cold. The recipe tastes very refreshing, tender and smooth, suitable for all ages. "

Ingredients

250g White Jade Mushroom
Some Cucumber
Some Carrot
Some Salt
Some Sesame Oil
Some Sugar
Some Fish Sauce
Some Vinegar
Some Red Oil

White Jade Mushroom with Cold Sauce

1. Wash Bai Yuru and set aside

White Jade Mushroom with Cold Sauce recipe

2. Boil water in a pot and add a little salt to the water. After the water is boiled, put the white jade mushrooms in the pot and blanch for 1 minute

3. After 1 minute, take it out and put it in cold water to cool

4. Cucumber, carrot

5. Shred cucumber and carrot for later use

6. Blanch the carrot shreds in hot water and then cool it out

7. Drain the white jade mushroom and put it into a container, put the cucumber shreds and carrot shreds into the container together

8. According to personal taste, add salt, red oil, sugar, fish sauce, sesame oil, vinegar, light soy sauce in sequence, stir well and put on a plate.

Tips:
1. It is not easy to blanch the white jade mushroom for too long, and too long will easily affect the taste;

2. The seasoning should be added according to personal taste.