Cold White Jade Mushroom
Overview
White jade mushroom is a rare edible fungus, known as the golden branch and jade leaf among edible fungi. It is rich in nutrients and contains a large amount of polysaccharides and various vitamins. Regular use will improve the body's metabolism and reduce cholesterol levels. The whole body is white and crystal clear, giving people a new visual effect; the taste performance is even better, the mushroom body is crisp, tender, smooth, sweet and delicious, making it a delicious delicacy with great taste! There are many ways to make white jade mushrooms, including making soup, stir-frying, deep-frying, etc. This time I chose to use the cold method, which is very suitable for this hot summer. It only takes less than 10 minutes to serve it on the table from scratch. Moreover, the cold method tastes very refreshing, tender and smooth, and is suitable for all ages.
Tags
Ingredients
Steps
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Wash Bai Yuru and set aside
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Boil water in a pot and add a little salt to the water. After the water boils, put the white jade mushrooms into the pot and blanch them for 1 minute
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After 1 minute, take it out and put it in cold water to cool down
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Cucumber, carrot
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Cut cucumbers and carrots into shreds and set aside
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Blanch the shredded carrots in hot water and then cool them and take them out
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Drain the white jade mushrooms and put them into a container. Put the cucumber shreds and carrot shreds into the container as well
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Add salt, red oil, sugar, fish sauce, sesame oil, mature vinegar, and light soy sauce in order according to personal taste, stir thoroughly, and serve on a plate.
