Cold mixed mushroom
Ingredients: honey,salt,coriander,cucumber,Flammulina velutipes,MSG,sesame oil,soy sauce,chili oil,mature vinegar,garlic
Recipe Recommendations
- Flammulina velutipes 200g
- cucumber 1 piece
- coriander 5g
- garlic 2 cloves
- salt 1 scoop
- MSG appropriate amount
- mature vinegar 3 scoops
- soy sauce 1 scoop
- honey 2 tablespoons
- chili oil 1 scoop
- sesame oil appropriate amount
- slightly spicy
- mix
- ten minutes
- simple
Steps for Cold mixed mushroom
1
Use scissors to subtract or use a knife to cut off the root part of the mushroom, and then rinse it repeatedly for later use.
2
Boil water in the pan, add appropriate amount of salt, bring to the boil, add the mushroom mushroom, cook for 1 minute, and turn off the heat.
3
Wash the cucumber and shred it.
4
Overcool the blanched mushroom, pick up, drain the water, and place it in a container with the shredded cucumber.
5
Take a small bowl, add chopped garlic, minced coriander, and add 2 tablespoons of honey.
6
Add 3 tablespoons of mature vinegar and 1 tablespoon of soy sauce.
7
Add 1 teaspoon of salt and appropriate amount of monosodium glutamate and stir well.
8
Pour the mixed sauce on the shredded cucumber mushrooms.
9
Stir well and plate.
10
Pour in 1 teaspoon of chili oil.
11
Pour in 1 teaspoon sesame oil and serve.Cold mixed mushroom Make Tips
1. It is best not to blanch the mushroom in water for more than 1 minute to avoid being too old and stuffed with teeth. 2. After the blanched mushroom is soaked in ice water, squeeze out the water to avoid affecting the taste. 4. You can use white sugar instead of honey and choose according to your personal preference. 5. Friends who don't like the taste of garlic can pour honey or sugar on the garlic to reduce some irritation and avoid being too spicy. 6. The salty and spicy degree are added or subtracted according to personal habits.