Cold dish chef recipe, just a very for the ordinary a cold dish practice, you want to learn a little, you can go down to see its practice.

Raw materials: vegetarian abalone a about 100 grams, 10 grams of dried cordyceps flowers (can be replaced by fresh cordyceps flowers).

Seasoning: 3 grams of green mustard, 3 grams of mustard oil, 5 grams of white vinegar, a little coriander stalks.

Making:

1, vegetarian abalone cut into julienne and blanched in boiling water, dried cordyceps flowers soaked in boiling water for 4 hours in advance of the hair of the good, in the middle of the water change 3-4 times.

2, the green mustard, mustard oil, white vinegar blended into a sauce, respectively, mixed into the abalone and wormwood flowers, plate when the wormwood flowers into long strips on the bottom of the plate, the top of the abalone, sprinkled with cilantro stalks, on the table by the guests to mix and eat.

Note: The two ingredients are mixed separately to plate for the color contrast, red and white.

Note: The two ingredients are mixed and plated separately for color contrast, red and white.