How to cook black fungus and jellyfish

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious dish of black fungus and jellyfish shreds.

1. Boil water, put the jellyfish in a scoop net, and blanch it in water for ten to twenty seconds when the water temperature is about 80 degrees;

2.1 Place the soaked jellyfish shreds on a colander to drain the water;

3.2 Put the blanched jellyfish skin directly into cold water, change the water every 2-3 hours, and change it three times;

4.1 Cut the blanched black fungus into shreds; chop the garlic and set aside; smash the garlic and chop it into minced garlic, chop the coriander, and cut the carrot into thin shreds and set aside;

5.2 Blanch the black fungus in boiling water;

6. Place all ingredients in a large bowl;

7. Add olive oil and mix well, then sprinkle with salt and black pepper, and drizzle with white vinegar;

8. Mix well;

9. The refreshing and crispy cold-mixed black fungus and jellyfish shreds can be served on the table in layers.

After reading the specific steps of making black fungus and jellyfish shreds, you may find it a bit complicated, but this is really just your obsession. If you can devote yourself to cooking, I believe you will be able to finish it soon.