Raw materials: one portion of vegetarian abalone is about 100g, and dried Chinese caterpillar fungus flower 10g (fresh Chinese caterpillar fungus flower can be used instead).
Seasoning: 3 grams of mustard, 3 grams of mustard oil, 5 grams of white vinegar, and a little coriander stem.
Making:
1. Shred abalone and blanch it in boiling water. Soak dried cordyceps flowers in boiling water for 4 hours in advance, and change the water for 3-4 times.
2. Mix mustard, mustard oil and white vinegar into juice, and add shredded abalone and shredded Cordyceps respectively. When serving, spread Cordyceps sinensis in long strips at the bottom of the plate, put shredded abalone, sprinkle with coriander stalks and serve them to the guests.
Note: The two raw materials are mixed and put into the dish separately, with strong color contrast and clear red and white.