How to make spicy mustard jellyfish

Posted in Chinese cuisine

How to make spicy jellyfish with mustard and lotus sauce

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    1. Boil lotus root slices in water .

  • 2. Soak the boiled lotus root slices in ice water (you can also not soak them, the lotus root slices soaked in ice water will be very crispy) soak for a while, take them out and drain them. use.

  • 3.Blank the konjac in water, drain and set aside for later use.

  • 4. Dice the green and red pepper, leave some of the red pepper and cut it into shreds, mince the garlic, pour the lotus root slices into a large plate, add the green and red pepper dices, minced garlic, and salt, and stir evenly , finally pour in the Rimba chili oil, stir evenly again and set aside.

  • 5. Prepare Jinba Green Mustard Spicy, Minced Garlic, King James Chicken Noodles, Red Shredded peppers, sliced ​​coriander stems, white shredded green onions, and sesame oil; pour konjac knots and jellyfish into an empty plate, and add the above prepared accessories and seasonings into the basin in sequence.

  • 6.Finally add Jinba Sashimi Fresh Sauce

  • 7. Stir evenly and let it sit for a while.

  • 8. Take an empty plate, place the lotus root slices that have been mixed with the fish, and spread them on the bottom of the dish. Spread the mixed jellyfish and konjac knots on the lotus root slices, and sprinkle with sesame seeds.

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