Balsamic vinegar fungus sting head ☆ huge jellyfish skin 4

Overview

Pick your favorite flavored vinegar: aged vinegar, red and white vinegar, plum vinegar, red wine vinegar, apple cider vinegar, or black vinegar! Sour~salty~sour~salty~, the most appetizing and delicious cold dish. The permed sting will have many lace-like edges, paired with naturally curly small cloud ears, making it a perfect combination for serving.

Tags

• cold dishes
• home cooking
• old man
• dinner with friends
• summer recipes
• dinner
• chili
• chopped coriander
• dried black fungus
• jellyfish head
• minced garlic
• red wine vinegar
• sesame oil
• sugar
• white vinegar
• salt

Ingredients

Steps

1. 1 Dried jellyfish heads, wash and cut into small pieces and then cut into thin slices

   

2. 2 Soak the jellyfish slices in cold boiled water and change the water (2 to 3 times) to remove salt; add water to soak the black fungus until soft and set aside (1 night in advance)

   

3. 3 First use half of the boiling water, place the shredded jellyfish on a strainer, and pour it with boiling water

   

4. 4 Immerse in ice water to cool,

   

5. 5 Leave half a pot of boiling water, add fungus and cook for 3 minutes, drain and let cool

   

6. 6 Arrange the fungus and jellyfish slices on a plate, chop the seasonings, mix well, pour over, and refrigerate for 30 minutes.