Double mushroom salad
By FerneCarter
Ingredients: chicken essence,cucumber,white jade mushroom,beech mushroom,white sugar,sesame oil,oyster sauce,red pepper
Recipe Recommendations
- white jade mushroom appropriate amount
- beech mushroom appropriate amount
- red pepper appropriate amount
- cucumber appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- mix
- half an hour
- ordinary
Steps for Double mushroom salad
1
1,2 raw material pictures.
2
1,2 raw material pictures.
3
Wash white jade mushrooms and crab-flavored mushrooms, remove the roots, and break them into small flowers.
4
Remove the stems and seeds of the red pepper, wash and shred, and shred the cucumber.
5
Add water to the pan, add 1 tablespoon salt, a few drops of cooking oil, add red pepper and blanch for 5 seconds.
6
Then add white jade mushrooms and crab-flavored mushrooms and blanch for 1 minute.
7
Put in the rice dumplings leaves and cook slightly.
8
Drain white jade mushrooms, crab-flavored mushrooms, and shredded red pepper, and pour into a large bowl together with shredded cucumber.
9
Take a bowl, add Haitian Jinbiao rice vinegar, Haitian Flavor Sauce, white sugar, oyster sauce, chicken essence, sesame oil, and fried peppers, and mix well to form a sauce.
10
Pour the mixed sauce into a bowl and mix well.
11
Roll the rice dumplings into a triangular shape, add the mixed vegetables, and plate.Double mushroom salad Make Tips
Chef's Tips: 1. White beech mushrooms and brown beech mushrooms must be blanched in boiling water to remove the earthy odor and impurities; undercooked mushrooms should not be eaten. 2. The sauce should be prepared in advance. Taste while adding seasonings and adjust until the flavor is to your liking. 3. After pouring in the sauce, mix well and serve immediately. Do not marinate for too long, otherwise the dish will become too sour and salty.