Warm Mixed Cordyceps Flowers
Overview
A colorful, layered and exquisite appetizer made of pickled mustard and cordyceps flowers. When I opened the refrigerator, I saw that the cordyceps flowers I bought yesterday had not been cooked yet, so I thought I might as well make a side dish. I remember eating warm cordyceps flowers in a restaurant last time. In fact, you can feel more confident when making this kind of mixed vegetables at home. Today, I added some tender and refreshing pickled mustard to mix with it. It has a good texture, looks very comfortable, and is very appetizing.
Tags
Ingredients
Steps
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Prepare the ingredients. Cut off the soily parts of the Cordyceps flower roots and clean them. Also rinse the mustard greens with water to remove excess salt.
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Cut the green pepper into thin strips, cut the red pepper into small pieces, and chop some minced garlic.
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After the water in a small pot boils, add salt, sugar, cooking oil, and blanch the Cordyceps flowers.
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When it's about to come out of the pot, add shredded green peppers and blanch them briefly, then pour out the drained water and set aside.
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In a small bowl, add a little salt and sugar.
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Add some fresh soy sauce, oyster sauce, chili oil, and mature vinegar.
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Mix well into sauce.
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Put the blanched Cordyceps flowers directly into the bowl without cooling, then add the drained mustard shreds.
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Pour in the sauce.
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Mix well and serve.
