When Flammulina velutipes meets Shanghai silk, two different crispy flavors, accompanied by a fruity scent of garlic, sweet and spicy, sweet and sour Thai sweet chili sauce, let you experience the wonderful taste.
Prepared for the main ingredient
Flammulina velutipes, jellyfish silk washed and drained water, refers to Tianjiao, Hunan pepper cut into granules, ginger, garlic stalks into velvet, parsley take parsley stems into small pieces for use
After the pot is boiled, put in the mushroom, sea bream and water for 10 seconds.
Pick up the mushroom and jellyfish and immediately soak it in ice lemonade for 5 minutes.
In the bowl, pour 2 tablespoons of Lee Kum Kee Thai sweet and spicy sauce, 1 tablespoon of cold sauce, 2 tablespoons of white vinegar, 1/2 teaspoon of salt, 1/2 teaspoon of chicken essence.
Put the mushroom and jellyfish into a large bowl and add the garlic ginger, chili and coriander segments.
And cooked sesame and seasoning into the bowl, topped with 1 teaspoon of sesame oil
Heat the oil, add 1 tbsp of oil, mix well, then put the cold dish in the cup and compact the plate on the plate.
1, Flammulina sinensis water does not exceed ten seconds, the time will be long. 2, the role of the cold river makes the mushroom and jellyfish eat more crisp.