Chinese Food
Pickled mustard with Cordyceps flower
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A colorful, layered and delicate appetizer is actually made of mustard and Cordyceps flowers. Open the refrigerator. See that the Cordyceps flowers I bought yesterday haven't been made yet. I think it's better to make a dish. I remember that I had a warm one in a restaurant last time. Cordyceps flowers have a micro temperature. It's not cold. It's very comfortable to eat. It's also delicious. The minister said that because Cordyceps belongs to the genus Nourishing ingredients. Hot ones are easier to absorb than cold ones. In fact, this kind of mixed vegetables can be made at home and eaten more safely. Today, add some tender and refreshing pickles to mix together. The taste is good. It looks very comfortable. It is very appetizing. -
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients. Cut off the soil on the root of Cordyceps sinensis. Clean it. Rinse the mustard with water to remove the excess salt.
Step2:Cut the green pepper into thin shreds, the red pepper into small grains, and then chop some garlic.
Step3:Add salt, sugar, cooking oil, and then scald the caterpillar fungus.
Step4:When you are about to leave the pot, put in the shredded green peppers. Blanch them a little. Then pour out the drained water for use.
Step5:In a small bowl. Add a little salt and sugar.
Step6:And some fresh soy sauce, oyster sauce, chili oil and vinegar.
Step7:Mix well to make sauce.
Step8:Put the scalded Cordyceps directly into the bowl. Do not need to cool it. Then add the shredded mustard in the drained water.
Step9:Pour in the sauce.
Step10:Mix well.
Step11:You can enjoy i
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Cooking tips:1. It's better to rinse pickled mustard with water and remove the excess salt. 2. The seasoning is very simple. Salt, sugar, fresh soy sauce and oyster sauce are used. If you like to bring some pungent taste, you can add some pepper and vinegar. You can also add a little sesame oil to enhance the flavor. There are skills in making delicious dishes.
